Bry-97 not doing anything

[skyler]

I was debating on harvested the Bry-97 from the Cornerstone. It was used in my SMASH pale ale. However, I don't see any recipes down the road in my pipeline that will use 97, so I doubt I'll bother harvesting it this time. I have some other kits coming that use 05, 1098 and a WYeast 1214 that I'll be harvesting.

I can't think of a recipe that asks for US-05 which wouldn't also work with 2nd generation BRY-97. IME, both are very clean American-style yeast strains, with BRY-97 being far more flocculant and the second generation of either strain being a significant improvement over the first. I would harvest and save myself $4 if I was you.

 

[eadavis80]

So if they're "both are very clean American-style yeast strains" why WOULDN'T a recipe be able to use either one? I might go ahead and harvest it just in case, but a few times I've used harvested yeast that was more than a few months old and I wasn't happy with the result.

 

[UndeadFred]

I can confirm that BRY-97 took forever for me too but was quick on a repitch. Annoying and not any better than US-05 IMHO.

 

[skyler]

So if they're "both are very clean American-style yeast strains" why WOULDN'T a recipe be able to use either one? I might go ahead and harvest it just in case, but a few times I've used harvested yeast that was more than a few months old and I wasn't happy with the result.

I mistyped. I am fixing it now. You are exactly right. Any beer I can think of that asks for US-05 would work as well with BRY-97 with possible acception to an American wheat beer.

 

[eadavis80]

I have always used WYeast 1010 for wheats. Pretty much use 04 for my pumpkin and winter spiced ales, 1007 for Aletoberfest, 05 for ambers and some IPAs and then 1214 if I make a Belgian. We'll see how these 2 turn out with the Bry 97.

 

[ChelisHubby]

I mistyped. I am fixing it now. You are exactly right. Any beer I can think of that asks for US-05 would work as well with BRY-97 with possible acception to an American wheat beer.

I don't know Skyler a lot of people have complained about bry 97 removing hop flavor. For a IPA I would use us05!

 

[skyler]

I don't know Skyler a lot of people have complained about bry 97 removing hop flavor. For a IPA I would use us05![/QUOTE

That has not been my experience, but US-05 if very slightly more attenuative and far less flocculant. For me, it is preferable to reduce mash temperature by one or two degrees rather than live with that extra suspended yeast. That said, at my LHBS, BRY-97 is $2 more than US-05, so I use US-05 (they are sufficiently similar to me).

 

[eadavis80]

As long as it makes a beer I enjoy, I'll be happy - even if it's not all that "hoppy." I honestly like IPA's with a solid malt backbone, so I'm thinking the Bry-97 might be really good for the Cornerstone clone IPA. In any event, I'll know right around March Madness' second round.

 

[NothingRhymesWithCurtiss]

I plan to use the slurry from the NB Smash on the AIH Cornerstone IPA kit as it too suggested Bry 97.

Not trying to thread jack, but I'm interested in hearing your opinion of the Cornerstone kit. I'm a former Metro-Detroiter, and Rochester Mills was practically in my back yard when went to school at Oakland University. I've been curious on the kit, but haven't see any reviews.

 

[eadavis80]

No worries my friend - I'll try to post here and/or on the AIH website once I see what I've created. One of my pet peeves is when people post reviews of beers on homebrew shop websites and they have just pitched yeast or they talk about an aggressive fermentation. People care about what the beer tastes like!

 

[NothingRhymesWithCurtiss]

No worries my friend - I'll try to post here and/or on the AIH website once I see what I've created. One of my pet peeves is when people post reviews of beers on homebrew shop websites and they have just pitched yeast or they talk about an aggressive fermentation. People care about what the beer tastes like!

My favorite reviews are "Got it from UPS yesterday. Can't wait to brew!"

 

[eadavis80]

I racked to secondary on Feb. 25 - gravity was at 1.011. However, I still see airlock activity (about 1 bubble every 30-45 seconds) this morning. There are some patches of what I would believe to be just off-gassing air bubbles atop the beer in the fermenter. Does anyone have experience with Bry-97 getting as low as like 1.009? I wouldn't think it would still be drying out/fermenting the beer. My GUESS is this is just off-grassing, but I kind of thought that would stop a day after having been racked. The other beer I racked on the same day has no bubbles atop that wort and that airlock has been dormant since the first hour after having been racked. That other beer was a honey nut brown ale with WYeast 1098. My plan is I'll let the IPA (Bry-97 beer) sit at least another week before dry hopping for 5-7 days prior to bottling.

 

[Hemsworth]

It took a 1.064 IPA down to 1.008 for me.

 

[eadavis80]

It took a 1.064 IPA down to 1.008 for me.

Guess it could make it nice n' dry. Interesting since the target FG of the recipe, which suggested Bry-97 as the dry yeast, was 1.015. Hey - as long as it makes a good IPA, I'll be happy.

 

[mattdee1]

I've got a 1.050 blonde fermenting right now with Bry-97. I saw no signs of fermentation in the first 3-4 days, but then it went bonkers and filled the airlock with gunk--twice. Apparently it likes to procrastinate, but once it gets moving, it gets moving.

 

[krnekdo]

I have 18-24h lag time with these yeasts

 

[NothingRhymesWithCurtiss]

Pitched re-hydrated BRY 97 yesterday in a Pale Ale; wort temp was around 76° F (a bit high, I know.) Put Ale Pail into a tub of 65° F water. Less than 24 hours later, I've got bubbles in the airlock every 15 - 30 seconds.

I plan on keeping it in the tub/swamp cooler a minimum of 10 days before taking it out to let the temp rise and the yeast clean up a bit.

 

[ChelisHubby]

Pitched re-hydrated BRY 97 yesterday in a Pale Ale; wort temp was around 76° F (a bit high, I know.) Put Ale Pail into a tub of 65° F water. Less than 24 hours later, I've got bubbles in the airlock every 15 - 30 seconds.

I plan on keeping it in the tub/swamp cooler a minimum of 10 days before taking it out to let the temp rise and the yeast clean up a bit.

I would bet that after five days it is 90 percent done that is when I would raise my temp. When I rep itch this yeast the work is done in 4 days usually but I keep the beers at 1.060 or less to start.

 

[NothingRhymesWithCurtiss]

I gave it 7 days before letting the temp rise on its own. I plan on giving it a week before dry hopping for 5 days.

 

[ChelisHubby]

I gave it 7 days before letting the temp rise on its own. I plan on giving it a week before dry hopping for 5 days.

It should be almost done and the dry hop should go fine!

 

[ChelisHubby]

I don't know if this the the normal or not but after 4 repitches My yeast started to attenuate more what was normally 10.14 was 10.10 then the next repitch it was 10.06. My flavors seem to be the same except for a cleaner flavor and less aftertaste. My beers are mostly under 10.60 starting gravity.

 

[NothingRhymesWithCurtiss]

Are you pitching onto the yeast cake or using slurry?

 

[ChelisHubby]

Slurry about 1/3 of a yeast cake. I am considering trying to replicate this as I pitched meaning I trashed the yeast the yeast as I don't think I will be brewing a blonde for 6 weeks or more. It will be this fall before I could get to 5 repitches of this yeast. I have read that the Chico Strain does this also. US-05

 

[eadavis80]

I will be brewing up AIH's Amber Ale today using harvested 05. I did make a small starter for it, though it probably was not necessary. We'll see how it turns out. Honestly, I'm not really a fan of beers that get below 1.010 - too dry for me, generally, though I think I did a farmhouse ale last year that got down to like 1.007 and I liked it.

 

[ChelisHubby]

I think the dryer beer might be good this Summer.

 

[NothingRhymesWithCurtiss]

Took a gravity reading and it's down to 1.01. Think it's safe to dry hop?

 

[ChelisHubby]

I would think so the yeast is about done.