Brulosopher
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- Jun 1, 2011
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I very rarely use dry yeast, but when I saw this new offering from Danstar at the LHBS and read about it's apparently high attenuation and flocculation characteristics, I figured I'd give 'er go. From what I've read of others' experiences with this yeast, it sounds incredibly similar to my go-to American strain, WLP090 San Diego Super Yeast. Yesterday (2/24/13), I brewed 11 gallons of Brulosopher's Dark Brown Ale then split it into two fermenters. On one half I sprinkled the BRY-97 while the other got a 2 L starter of WLP002 (harvested from a starter in 12/2012)- I figured the 002 would serve as a good liquid yeast comparison, plus I've been meaning to make this beer with that yeast anyways. My plan is to update this thread throughout the fermentation process and until the beer is being consumed. Here we go!
Some basic details... mashed at 152F for 65 mins, pitched at 64F, ferment temp 66F.
The WLP002 (Phil) was off to the races just 6 hours after pitching and was going pretty crazy 18 hours in; the BRY-97 (Gary) has yet to show any signs of fermentation. I'm not at all concerned about this, for a couple reasons- first off, I did not rehydrate (I don't really see the point with dry yeasts, cue haters now ), and secondly, this I've read all over the web that this yeast is slow to take off and usually gets going after 36 hours or so.
More to come...
Some basic details... mashed at 152F for 65 mins, pitched at 64F, ferment temp 66F.
The WLP002 (Phil) was off to the races just 6 hours after pitching and was going pretty crazy 18 hours in; the BRY-97 (Gary) has yet to show any signs of fermentation. I'm not at all concerned about this, for a couple reasons- first off, I did not rehydrate (I don't really see the point with dry yeasts, cue haters now ), and secondly, this I've read all over the web that this yeast is slow to take off and usually gets going after 36 hours or so.
More to come...