Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Anyone try BRY-97 yet
Reply
 
Thread Tools
Old 10-06-2012, 03:50 PM   #61
zyx345
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Northern NJ
Posts: 253
Liked 2 Times on 2 Posts
Likes Given: 11

Default

Quote:
Originally Posted by atun53 View Post
I like the temp ranges, but us-05 is a better choice for me.
On Northern Brewer's site, they state "In our experience, this strain stays clean at relatively high temperatures (up to 78F)." Can anyone confirm if this yeast can cleanly handle higher temps?

Ambient in my apartment is 73 this time of year, and I'd rather not go through the hassle of a swamp cooler if thats the case.

http://www.northernbrewer.com/shop/b...ale-yeast.html


zyx345 is offline
 
Reply With Quote
Old 10-07-2012, 03:13 PM   #62
Mayday99
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Posts: 154
Liked 1 Times on 1 Posts
Likes Given: 2

Default

I did a fairly big IPA this weekend (~1.080) split into 2 5 gallon fermenters aerated by several minutes of vigorous shaking. I don't usually rehydrate, but did this time because of the high gravity. One fermenter had S-04 and the other the BRY-97. These were both rehydrated in the same amount of water (about 5 ounces of water at 85 or so with a little nutrient and burton salt) I noticed the BRY-97 looked considerably darker than the S-04 upon rehydration.

6 hours later and at 68 degrees, the S-04 had a nice krausen started and was bubbling well. Nothing from BRY-97. 12 hours later, bigger krausen on S-04 and still no visible activity on BRY-97 other than a little pressure in airlock. No sign of a krausen on top of the beer.

Here's where I panicked a little bit. Given the gravity and temp of the wort, I was expecting more activity, so I sprinkled a pack of US-05 into the batch containing BRY-97. A few hours later visible krausen now forming.

I guess I should have checked here first, but in my experience I ALWAYS see the beginnings of a krausen within 12 hours (I ferment in 6 gallon better bottles) Maybe I shouldn't have panicked.

But is slow start, then vigorous and complete fermentation relative to other strains the verdict on this one?


Mayday99 is offline
 
Reply With Quote
Old 10-07-2012, 07:07 PM   #63
cublue
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Denver, Colorado
Posts: 103
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by Mayday99
I did a fairly big IPA this weekend (~1.080) split into 2 5 gallon fermenters aerated by several minutes of vigorous shaking. I don't usually rehydrate, but did this time because of the high gravity.


But is slow start, then vigorous and complete fermentation relative to other strains the verdict on this one?
Yes. As stated before. I was at lower temps, but slow to no start, then needed a blow off tube after 5 days....

And hope the yeast doesn't eat all your holly goodness!!
cublue is offline
 
Reply With Quote
Old 10-07-2012, 07:10 PM   #64
cublue
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Denver, Colorado
Posts: 103
Liked 2 Times on 2 Posts

Default

Whoops, Damn auto correct holly = hoppy...
cublue is offline
Beezer94 Likes This 
Reply With Quote
Old 10-08-2012, 02:16 AM   #65
Mayday99
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Posts: 154
Liked 1 Times on 1 Posts
Likes Given: 2

Default

Quote:
Originally Posted by cublue View Post
Yes. As stated before. I was at lower temps, but slow to no start, then needed a blow off tube after 5 days....

And hope the yeast doesn't eat all your holly goodness!!
I like the high attenuation and clear beer it is supposed to leave, but the slow start (5 days?!) makes me nervous. I like the yeast to start fast to minimize infection risk. One of the wyeast trappist yeasts (3787) is similar, but I think it is about 36 hours, slow at first, and then wham-o.
Mayday99 is offline
 
Reply With Quote
Old 10-08-2012, 02:35 AM   #66
bullinachinashop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: NE Ohio
Posts: 1,046
Liked 30 Times on 27 Posts
Likes Given: 31

Default

I will say that I'm also bothered by the slow start.
Someone stated that they pitched dry and had a quick start. This is confusing to me.
How can you pitch +/- 50% less yeast and have a quicker start?
I will say that there was a noticeable difference in the color of the BRY97 compared to the safale 05
?
Bull
bullinachinashop is offline
 
Reply With Quote
Old 10-08-2012, 03:18 AM   #67
cublue
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Denver, Colorado
Posts: 103
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by bullinachinashop
I will say that I'm also bothered by the slow start.
Someone stated that they pitched dry and had a quick start. This is confusing to me.
I also pitched dry, and albeit at lower temp, had a very, very slow start. So I have a tough time believing that ( not calling anyone a liar, mind you) unless they pitched at 85* !! I will use this, if what I read is correct, in the summer when temps are higher if that whole "clean at 78*" thing is true. That would be a godsend in the summer.

I am concerned that I tasted my hydro sample and there is no hop character in my amber... Might dry hop with centennial to compensate....
cublue is offline
 
Reply With Quote
Old 10-08-2012, 06:52 AM   #68
treehousebrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 75
Liked 6 Times on 6 Posts

Default

I pitched at about 75 (without rehydrating) and cooled the wort down to 68 from there (took about 3 hours). I had activity within 24 hrs. I've only seen activity in 6-8 hours if I repitch from another batch.
treehousebrewing is offline
 
Reply With Quote
Old 10-08-2012, 05:12 PM   #69
Mayday99
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Posts: 154
Liked 1 Times on 1 Posts
Likes Given: 2

Default

Given the past numerous quality control issues with Nottingham, I am wondering if there is an issue with this yeast. Danstar's site characterized BRY-97 as "quick start" if held above 17C (63F).


There are reports here of mid-high 60s and no activity for days when rehydrated.

The oddly dark color on rehydration was troubling too, although maybe this is just a difference between danstar and fermentis.

All I know is the rehydrated S-04 looked like what you'd expect, light beige, while the BRY-97 was very grayish.
Mayday99 is offline
 
Reply With Quote
Old 10-08-2012, 09:32 PM   #70
cublue
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Denver, Colorado
Posts: 103
Liked 2 Times on 2 Posts

Default

Well, I went ahead and tossed some more centennial into my amber to counter the hop-muting effects, I hope. Gonna leave it in for about 4 days before I got to bottle. Hope it turned out well. Don't think I am gonna wash this cake...

I didn't notice at the time, but yes, this yeast was darker than I am used to...


cublue is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS