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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Anyone try BRY-97 yet
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Old 06-22-2013, 05:34 PM   #311
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Took off this morning, 36 hour lag, not terrible compared to others experience. Jack Mangrove look interesting!


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Old 06-25-2013, 03:22 PM   #312
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Brewed a cream ale on Sunday with BRY-97, had an inch of dark brown/gray foam yesterday, and a wonderful smelling blowoff this morning. Wondering two things:
1) Will the hoppy smelling blowoff contribute to the reduced hop presence others have noticed with this strain? And

2) Has anyone (who has previously experienced diminished hop presence w/BRY-97) tried adding gypsum to help accentuate the hops to counteract the yeast?

Thanks!


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Old 06-25-2013, 05:27 PM   #313
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experienced the same 36hour lag - not unexpected but thought perhaps it would be shorter since it's a 3.5gal batch of 1.047 wort aerated for 45sec with pure o2

i did not rehydrate since it was a smaller batch
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Old 06-25-2013, 06:46 PM   #314
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Pitched last night around 4pm, noticeable inch foam within 16 hours and pressure in airlock.
Using it on my graham cracker ale.
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Old 06-26-2013, 01:10 AM   #315
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Is no one else concerned with the lag?

More lag=more chance for infection in my eyes.

We SANITIZE our equipment, but having the sweet wort sit there for a few days without the yeast taking off in the first 12-24 hours is asking for trouble.
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Old 06-26-2013, 02:20 PM   #316
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Quote:
Originally Posted by Mayday99 View Post
Is no one else concerned with the lag?

More lag=more chance for infection in my eyes.

We SANITIZE our equipment, but having the sweet wort sit there for a few days without the yeast taking off in the first 12-24 hours is asking for trouble.
that's one of the reasons I've stopped using it...not comfortable with the lag time.
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Old 06-26-2013, 07:13 PM   #317
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I guess it's the only one dry yeast, when I'd recommend to make a starter and pitch it on high krausen. But that doesn't make sense actually, because if I'd do so, what's the point of using dry (read: ready to pitch and in excellent condition) yeast?
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Old 07-18-2013, 10:22 PM   #318
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Quote:
Originally Posted by terrapinj View Post
experienced the same 36hour lag - not unexpected but thought perhaps it would be shorter since it's a 3.5gal batch of 1.047 wort aerated for 45sec with pure o2

i did not rehydrate since it was a smaller batch
finally kegged this batch yesterday - ended up cold crashing for about 5 days because stuff kept coming up when I was planning to keg

beer came out crystal clear, crisp and did not have any yeast flavor like I generally notice with Notty

only hop addition was FWH with Mt Hood with grainbill of 30% rye - nice mild hop flavor which is what I was shooting for

will def use this strain again
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Old 08-29-2013, 11:32 AM   #319
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Reading through this post it seems every one else has had serious lag time when using a starter. We're on day 4/5, keeping water in swamp cooler between 64 and 68. The airlock hasn't moved much, the hop smell that was very heavy has disappeared, but were not seeing any real signs that anything is happening. We're using a bucket so can't see what's going in inside, and we did not use a starter. Should we have seen some activity by now? Did the slow lag time and not using a starter kill our beer?
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Old 08-29-2013, 01:57 PM   #320
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Quote:
Originally Posted by Burzlurker
Reading through this post it seems every one else has had serious lag time when using a starter. We're on day 4/5, keeping water in swamp cooler between 64 and 68. The airlock hasn't moved much, the hop smell that was very heavy has disappeared, but were not seeing any real signs that anything is happening. We're using a bucket so can't see what's going in inside, and we did not use a starter. Should we have seen some activity by now? Did the slow lag time and not using a starter kill our beer?
Didnt kill the beer. What temp did you pitch at?

Open the bucket and look to see if there is a krausen ring and take a gravity reading. It could have lagged and then finished in a couple of days.


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