Anyone try BRY-97 yet

[FatDragon]

UPDATE: Monday (3/13)- this morning we're seeing the beginning clouds of the start of fermentation.

Pitch - Wednesday (3/8) 4:30pm - Temp controlled 66'
Start - Monday (3/13) 4:30am (estimate for simplicity)
Total - 4 days 12 hours

This is for your information if you are researching this yeast in consideration of using it. Thank you brewbama for additional information about the difference in this strain.

P.S. - The US-05 is finishing up and will be moved from temp control to ramp up for full attenuation.
Certainly hope this yeast will be worth the risk of such a slow start.

I think I've mentioned it here before, but I've used BRY-97 twice, both times just sprinkled on top of the wort. One batch took two days to show signs of fermentation, the other was bubbling within something like 6-8 hours, which I think is the fastest I've ever seen a batch take off. It's known as a slow starter, but BRY-97 can come out roaring.

 

[mattech]

I repitch Bry 97 slurry alot I use the yeast for 70% of my brewing almost all of my repitches take off within 6 hrs. When I have to pitch the yeast Dry it can vary from 12hrs to 3 days. THe yeast is best with malt forward recipes.

This has been my experience too. It takes off just fine when pitching a slurry.

 

[GHawk]

Update:
After 3 additional days inside at 71' for completion and settling I have a consistent reading and attenuation measurement.

US-05 - 1.013 = 75%
BRY97 - 1.017 = 67%

(Mashed at 155' intentionally for body)

BRY97 is much less clear, more sweat and floral, I understand a more malt forward character of this yeast.

I've already kegged and re-used 100ml of the US-05. That batch literally had nice, large yeast clumps forming in under 2 hours.

As stated above in other posts I may try BRY97 slurry but have another unused new pack I will save for a VERY rainy day.

 

[ChelisHubby]

I regualarly make my blonde which is 10.53ish and it finnishes at 10.06 with the bry 97 Repitches. but I mash at 149, and I ferment at 68 for 4 days on average and then let the temp rise if it wants. I have found the BRY 97 to be more forgiving of high temps then the us05.

 

[catdaddy66]

Using this yeast for the first time in a year or so. It took about 30 hours to see activity in my starter. I pitched at high krausen and had 1/4" of krausen in the primary about 12 hours later. I have kept a pretty consistent temp at 60° ambient, but took it out after 7 days.

It is still churning! Working overtime... Always exciting to see the activity. Hope it's done by next weekend so I can bottle...

 

[VirginiaHops1]

I just used this yeast for the first time ever in a hoppy pale ale and it attenuated 1.054>>1.006(87% AA). I used yeast nutrient and hit it with some O2, per my usual MO even though I know O2 aeration is not necessarily needed for dry yeast. I'm sure it'll taste fine but I definitely didn't want it to go that far down. Transferring to serving keg today