BRY-97 Cold

[Pehlman17]

Curious if anyone has experience fermenting BRY-97 on the cold end of the spectrum. According to Lallemand, its ideal temp range starts at 59F. Im planning ahead on a Blonde Ale I'd like to have ready to kick off summer in a month or so. I considered going the warm-fermented lager route but I already have 2 packets of BRY-97 sitting in my fridge (one technically expired in December, but I hear thats no big deal). For a 3 gallon batch the Lallemand pitch calculator calls for 9 grams at 59F, so I figured a full 11g pack couldn't hurt, especially at that temp.

 

[fluketamer]

i like bry a lot. it makes very clean beer up to 70 degrees. i wouldnt see the need to ferment it so low. it is exceptionally clean at 64. . i would think less than that would just slow it down unecessarily.

it makes a great summer ale.

i even used it to make a kolsch when they discontinued lallemand koln kolsch yeast. it is almost as neutral.

heres a great bry 97 summer "ale" (imitation kolsch) . :

9 lbs of pilsner
1 lb of munich light
4 oz of acid malt

mash at 152

.5 oz perle at 60 mins.

1 oz perle at 10 mins.

ferment at 64 degrees for 2 weeks then cold crash and "lager" for as long as you can stand it .

this is defiantely a summer drinker

 

[Pehlman17]

Makes sense, maybe low-mid 60's would be better. I've never played around with any of the French-grown hops, so I threw together a little experimental recipe combining Barbe Rouge and Triskel.

 

[redrocker652002]

i like bry a lot. it makes very clean beer up to 70 degrees. i wouldnt see the need to ferment it so low. it is exceptionally clean at 64. . i would think less than that would just slow it down unecessarily.

it makes a great summer ale.

i even used it to make a kolsch when they discontinued lallemand koln kolsch yeast. it is almost as neutral.

heres a great bry 97 summer "ale" (imitation kolsch) . :

9 lbs of pilsner
1 lb of munich light
4 oz of acid malt

mash at 152

.5 oz perle at 60 mins.

1 oz perle at 10 mins.

ferment at 64 degrees for 2 weeks then cold crash and "lager" for as long as you can stand it .

this is defiantely a summer drinker

I printed that recipe. I am going to give it a go. Looks good. And I second the info on Bry. I shoot for the middle of the range and it has always done really well for me

 

[fluketamer]

i have also done it with a 1 ounce dry hop charge and it is also good. ( but not necessary)

 

[hottpeper13]

BRY 97, Notty and 2565 are whats in my fridge at all times( there are more, I'm obsessed) I like to pitch them ~ 55* and set the chamber for 60*, when they slow down (~ day 3-4) I up it to 64* for 4 or so days then to 68* to finish. Always super clean and clear beers. With these 3 yeasts available I wonder why anyone uses US05.

 

[olddirtybaird]

BRY 97, Notty and 2565 are whats in my fridge at all times( there are more, I'm obsessed) I like to pitch them ~ 55* and set the chamber for 60*, when they slow down (~ day 3-4) I up it to 64* for 4 or so days then to 68* to finish. Always super clean and clear beers. With these 3 yeasts available I wonder why anyone uses US05.

I love Notty too!

Just tried my first Bry-97 for a Honey Blonde Ale but getting apple smell and taste at 2 weeks. I’m just pulling a sample from my primary’s bottom spigot. Of course, it’s still a little cloudy with yeast. Is that normal?

Wondering if I under pitched. I used half a pack of it for 2.5 gals, aka, I split a 5 gallon recipe.

Temp schedule: Pitched at 65 F and kept there for 3 days. Raised to 68 F for 5 days. Been hanging at 70 F since then.

 

[hottpeper13]

I do a soft cold crash ( can't get below 52* ) after 2 weeks and package after 3 weeks in primary. I'm kegging one today that was 4 weeks primary and it's clear with some dip hop rafts floating.

 

[corncob]

In my limited experience, Bry-97 will finish and then mostly settle in about 10 days at those temps. That slight yeast haze will take another 2 weeks to drop, and it affects the taste ("apple" sounds like what I have gotten). I've never tried aggressive fining, but that might do it. I tend to think it's a flocculation issue for a percentage of cells in the culture, and that metabolic activity is done. But that's just a feeling.

After that third week or so, it's about the most flavorless ale yeast there is, even when fermented over 70. Whether that's desirable or not is another question.

Others have expressed contradicting opinions, but I think it's really a bulletproof performer if pitched warmer (like 67). Also there's some evidence that it's sensitive to underpitching when dry. People who love it seem to report using more than those who don't.

Clearing aside, you can see why it was a production strain when you repitch top-cropped slurry though. It's not explosive like many English strains, but it is unstoppable and dead reliable. But man is it bland....

 

[olddirtybaird]

Ok, good to know. After tasting it again today, it’s more like a red apple smell and taste. Not a bad smell or taste but not neutral as I’d prefer yet.

I’ll just let it sit a week or so before bottling and see how it is. Thank you both!

 

[hottpeper13]

This beer is super clean, hop forward and clear. I added 5 ml of Abstrax centennial and cascade each and am patiently awaiting carbination. Might be my best Westy yet.

 

[olddirtybaird]

This beer is super clean, hop forward and clear. I added 5 ml of Abstrax centennial and cascade each and am patiently awaiting carbination. Might be my best Westy yet.

Nice! I’m going to cold crash today and let it sit there for a week or so before bottling.

 

[odie]

Any similarity to K-97? the numbers look strangely...the same? coincidence?