I have brewed a 10 gal batch of IPA and put it into two 5 gal fermenters. In one of them I pitched BRY-97 in the other one US-05. Both yeast were dehydrated and pitched in a standard way.
US-05 started fermenting two hours after pitching. Bry-97 took 2 days (48 hours!) to show first signs of fermentation. US-05 was done fermenting in 3 days. BRY-97, because of it's late start, took 5 days. FG in both fermenters was almost identical.
After about 4 weeks, before I kegged the beer, I gave it the first taste. Us-05 turned out more fruity and citrusy (from the hops) and BRY-97 more neutral, less citrusy, like the hops were less pronounced.
There was no difference in clarity between the two beers, although Danstar said that BRY-97 was supposed to give more clarity and flocculation.
I primed each keg with 2.5 oz (1/3 cup) of table sugar and dry-hoped it in the keg with 1 oz. of my own home-grown Cascade leaf hops.
US-05 turned out more clear and citrusy. BRY-97 was slightly more cloudy and less citrusy.
US-05 on the left, BRY-97 on the right:
After the IPA I re-used both yeast slurries in a Dry Stout. And here comes the shocker: both US-05 and BRY-97 started at the same time from a slurry, there was no more delay for BRY-97 like in the first pitching of the yeast. To me that means that the delay could have been caused by bad packaging or similar problems (Danstar had similar problems like that with Nottingham in the past).
IMHO, after all, US-05 tasted better in my IPA.
BRY-97 is more neutral, and although it did an OK job in my IPA (not as good as US-05) it would be a good all-around yeast. Unfortunately, I don't think I want to use it anymore because of it's very late start.