Anyone try BRY-97 yet

[duckmanco]

23 hours in and the 05 has an inch of krausen and is bubbling away. The BRY 97 , not so much.
Bull

I experienced the same with my bry-97 pitch into a 1.050 amber ale. My bucket is transparent and I can usually see krausen forming, and with this batch it was a solid 48 hours or so before I noticed anything forming... Usually us05 takes off quicker. The bry-97 looks to be fermenting away happily for now, but unless something magical happens fermentation wise, I'll have to see if a longer time and an increased cost over us05 is worth it. I've yet to taste or evaluate this ferment yet, so I'll save judgment till then.

 

[BAJones]

I experienced the same with my bry-97 pitch into a 1.050 amber ale. My bucket is transparent and I can usually see krausen forming, and with this batch it was a solid 48 hours or so before I noticed anything forming... Usually us05 takes off quicker. The bry-97 looks to be fermenting away happily for now, but unless something magical happens fermentation wise, I'll have to see if a longer time and an increased cost over us05 is worth it. I've yet to taste or evaluate this ferment yet, so I'll save judgment till then.

This was the same price as 05 at my LHBS, how much more is it for you?

 

[duckmanco]

This will really illustrate how cheap I am:

Us05 - 3.88
Bry-97 - 4.50

I think all Danstar products are that much more across the board, which isn't much, but the slow take off has not impressed me thus far.

 

[BAJones]

I was worried about the slow take off as well, it seems like that's normal for this from reading other posts on here. I'll be looking forward to seeing bullinachinashop's experiment. What beer did you brew for this bullinachinashop?

 

[treehousebrewing]

Just picked some up at my LHBS today, for use on an APA tomorrow. I'll let you know how it shapes up.

 

[NorthSide]

subscribed

 

[duckmanco]

***slight update***

I pulled my American Amber ale from the temp controlled fridge and left it out at room temp to allow the yeast to finish and clean up. I pulled the lid off the bucket and a good bit of (I'd say beginning to fall) Krausen was still present, which for what I'd normally use on a beer like this - us05 on the fourth day is slightly out of normal for my experiences.

But, all ferments are or can be different, and we'll see what happens in about 10 more days when I'll rack to a keg and either serve or it will wait for a spot on the line up. To be continued....

 

[bullinachinashop]

I was worried about the slow take off as well, it seems like that's normal for this from reading other posts on here. I'll be looking forward to seeing bullinachinashop's experiment. What beer did you brew for this bullinachinashop?

I brewed an American Pale Wheat. I hopped it as an hoppy APA with Centennial and Cascade. 42 IBU's, 1.052 OG

The Bry-97 took off at about 36 hours and has been really active since.
I just checked it and lucky I did as I was close to blowing the lid on the fermentor. I just cleaned and replaced the airlock. I was going to check gravity tonight as I have another beer to transfer, but I don't feel like thieving through 5 inched of krausen.
The 05 has about 2.5" of krausen and is just chugging away.
More updated to follow.
Bull

 

[treehousebrewing]

I pitched yesterday evening at about 6 and am seeing activity about every three seconds. Not having the slow take-off that you guys have described. FWIW I rehydrated according to the package instructions.

 

[FreshZ]

I've got a pack. I'm gonna use it in a CTZ SMaSH I'm planning this winter. Hopefully I can see more of the yeast properties this way.

 

[duckmanco]

I pitched yesterday evening at about 6 and am seeing activity about every three seconds. Not having the slow take-off that you guys have described. FWIW I rehydrated according to the package instructions.

Just for the record I did too (rehydrate).

 

[bullinachinashop]

I did as well

 

[dbrewski]

Subscribed. I want to hear more about how these turned out.

 

[TwoGunz]

So who has actually drank their brews with BRY-97 yet? I just stumbled on this yeast on Farmhouse Brewing and am a big fan of dry yeasts but lag times, etc, etc aren't what really count... it's the finished BEER!

 

[duckmanco]

Tasted my sample of American Amber ale.

Hit 1.013 FG (sample still had some co2 in solution, so it could be lower)

Tasted like a clean ferment, and slightly dry, and with .5lb or so or brown sugar in the recipe, it should be a drier amber ale. Should get kegged within a week or so and put on tap 2 days after that.

At this point early in the tasting/beer process, I can't see why I'd buy this over us05. I'm still reserving final judgment until after this beer is kegged and carbed.

 

[BAJones]

I also rehydrated, I haven't tasted the brew yet, but after 2 weeks it's down to 1.010 from 1.070. I'm going to use this again in a session IPA and pitch it dry to see how it goes.

 

[barrooze]

I've got a pack going in my Pliny the Elder clone. I rehydrated and, contrary to Lallemand's instructions, aerated the wort. I experienced the 48 hour lag as well. I saw slight signs of activity at about 40 hours, but thought I'd help the little guys out a bit more and rehydrated again at that point. At 48 hours I saw vigorous activity. I'm 5 days in since I pitched the yeast and it's still chugging away. I was surprised at how dark the slurry was when I rehydrated it compared to the pack of Nottingham I rehydrated the day prior.

 

[danielc409]

I did the Enkidu Winter Ale from AHS with the BRY-97, double pitched and oxygenated with 20 second burst w/ 2 micron stone and it was krauesening like a madman after 24hrs, good activity before that. Almost had some blow off, not using blow off tube, but had some debris in my air lock. The yeast was rehydrated as well. This was Friday so results won't be in for awhile heh.

 

[treehousebrewing]

Update- it's still pushing out c02 every minute or so.

 

[lehr]

Sub.

 

[bullinachinashop]

The 2 batches I have going are definitely finished, I just don't have anywhere to go with them.
I have 1 keg open and 6 others in rotation. The IIPA is the least full, but at 9% it's a slow go.
As soon as I free up a keg, I'll finish them up.

 

[bob1852]

I'm planning 10g of amber soon. I usually use US-05, but will split into two and try this 'new' yeast. Pics and tasting notes in a few months!

 

[msa8967]

Interested in hearing the results of tasting in a few weeks.

 

[treehousebrewing]

I pitched the BRY-97 dry onto a 3 gal. batch of keeler's CDA @ 1.060 late friday night and saw vigorous activity this morning (Sunday). I'm maintaining temperature of 68-69. The rehydrated batch I pitched onto the APA 11 days ago is still doing its work. Pushed out bubbles till maybe 3 days ago. Looking forward to see how it flocs out once it decides it's finished.

 

[cublue]

I had started another thread ( "My experience with nottingham bry 97"), but was informed this one was already running. I tried it for the first time last week with Yooper's fat sam. Slow starter, and does not lit anything a hair below 59 ambient temp. It is going strong now, sticky thermometer says temp is at 68 and glad I used a blowoff, because krausen is about two inches into tube.... Wish I had used a transparent fermenter so I could really see it...

 

[duckmanco]

Tasted my sample of American Amber ale.

Hit 1.013 FG (sample still had some co2 in solution, so it could be lower)

Tasted like a clean ferment, and slightly dry, and with .5lb or so or brown sugar in the recipe, it should be a drier amber ale. Should get kegged within a week or so and put on tap 2 days after that.

At this point early in the tasting/beer process, I can't see why I'd buy this over us05. I'm still reserving final judgment until after this beer is kegged and carbed.

Finally had a keg kick and a tap opened up, so after the third day or so of force carbing, this beer, although perfectly carbed is still quite green. The grain bill is similiar to NB's American Amber Ale but with 5% brown sugar subbed in for base malt, and hop bursted with Zythos hops - .25oz 40 min, 1 oz 20, 1oz 15min, 1 oz 5 min.

FG read 1.013 but this beer feels waaaayy drier than that, like 1.009 which could have actually closer to actual FG as I'm not sure if residual co2 threw the reading, or maybe the yeast was still active at 2 weeks into primary- although I doubt it.

Either way, this beer, while drinkable and clean, is pretty "..meh..." At this point. It tastes boring and smells boring. There is some slight caramel malt in the nose and almost no hops, same goes for the taste. Truth be told, the Zythos hop blend has been less than stellar anyway thus far, but I expected a bit more to come through given how many I used, and had previously tried them in a Zythos Summer Bitter and although the hop character of the blend was less pungent than I wanted, what character was there came through much better in that beer, even when using an English Ale yeast (wyeast 1469).

I'll go back to us05 for the next beer and see what happens, but at this point, I still can't see any reason to choose this yeast over us05, but would recommend anyone else try it just because. I'll try it again in another proven hoppy ale recipe just in the name of experimentation, but I doubt we need another dry Chico ale yeast. My .02

Edited to add****

- Just pulled 12 oz of this beer and let it warm some, as I'd left it alone for a few days wondering how it was going to change. Well this beer is changing, and clearing, but not in the visual clarity sense, but more in the flavor and aroma. The beer tastes clearer and cleaner with more hop character coming to the forefront than even two days ago. I'm picking up that familiar Chico hop push that's typical of the strain, which previously hadn't shown up using this bry-97. So far, I'm starting to like this beer more and more. We'll see.

 

[cublue]

Let me reiterate, glad I used a blowoff. Opened my chamber before work and top of ale pale is covered in krausen. It may be a slow starter, but vigorous when going. Ambient temp is about 68. Has anyone really noticed a diminished hop character yet? If so, is this still evident with dry-hopping? Thanks.

 

[BAJones]

Pitched this dry on a low gravity IPA, started fermenting in a few hours, when I rehydrated and pitched it, it took nearly 48 hours to get going. Looking forward to testing the red ale from about 3 weeks ago, currently in bottles so in a few weeks I'll have a first taste sample.

 

[atun53]

I used it on my house porter and its drier and knocked the hop character down quite a bit compared to usual. Gravities were the same, so I'll attribute it to the yeast. I also made an India Brown Ale that was 65 ibu per beersmith and its completely mute. I like the temp ranges, but us-05 is a better choice for me.

 

[cublue]

Pitched this dry on a low gravity IPA, started fermenting in a few hours, when I rehydrated and pitched it, it took nearly 48 hours to get going. Looking forward to testing the red ale from about 3 weeks ago, currently in bottles so in a few weeks I'll have a first taste sample.

I am curious of the results too on an ipa. If it "eats" hop flavor as I hear, I'd like to drop some hops in to compensate, but don't want to waste time or money on dry hopping if it still eats after initial fermentation.