Danstar west coast/bry 97

[redarmy990]

hi all
I pitched the above yeast on Monday around 2 pm eastern and as of now I have no air lock activity or any krausen starting to form

I have some us05 just in case, how long to wait before I pitch 05

I am getting worried.

 

[STMF]

There is a long thread in this forum about this yeast and lag time. You should read it

 

[ncbrewer]

There is a long thread in this forum about this yeast and lag time. You should read it

https://www.homebrewtalk.com/f163/anyone-try-bry-97-yet-333553/index15.html#post4692876

 

[kh54s10]

Rehydrated?
Temperature?
Age of the yeast?

Wait at least another day.

Then check for krausen and/or take a gravity reading. Do not rely on airlock activity, there might be none and still have fermentation.

 

[redarmy990]

Yes read that. It said around 36 hours
Mines been in there 40+ hours

Yeast was rehydrated per the instruction at 86 degrees for 15 minutes. Then pitched.
Temp of wort when pitched was 67f and is currently around 68.3f.

Use by date on yeast was September 2017.

 

[redarmy990]

Rehydrated?
Temperature?
Age of the yeast?

Wait at least another day.

Then check for krausen and/or take a gravity reading. Do not rely on airlock activity, there might be none and still have fermentation.

Thanks. Just posted my pitching temps From what I have read I should at least be seeing some Krause on there Hopefully when I get home there will be improvement

 

[redarmy990]

still no activity, now getting worried

 

[brewbama]

No krausen at all after a week? I know that yeast has always been slow and then is really fast to finish for me. Is there a possibility it finished without you seeing? I'd take a hydro sample and if finished great, if not I think I'd bust open the US-05.

 

[Chrisbrewbeers]

That yeast does better if you pitch warm 70-75 or the slurry from it is better

 

[redarmy990]

No krausen at all after a week? I know that yeast has always been slow and then is really fast to finish for me. Is there a possibility it finished without you seeing? I'd take a hydro sample and if finished great, if not I think I'd bust open the US-05.

I pitched monday so its been 3 days and 5 hours, Im going to do a gravity reading. If i missed it wow it was quick.

 

[redarmy990]

Just took a gravity reading I started 1.070and currently at 1.050, need to get to 1.016

 

[Shenanigans]

Just took a gravity reading I started 1.070and currently at 1.050, need to get to 1.016

So there's something going on there then. I wouldn't worry about it

A bit off topic but the only beer I had to dump (have about 50 brews under my belt) was a stout I brewed with this yeast. It tasted like an ashtray, bandaid with roasted malt .
I put it down to an infection at the time but I bought two packs of this yeast and the second beer I brewed a few months later also had similar flavour but was drinkable because there was no roasted malt in it. Was actually a Rye pale ale and the off flavour made it taste like a funky Belgian so it was drinkable even if it wasn't what I planned. Wither something happened in the distribution chain and it wasn't stored properly or the packs came from a bad batch. Unfortunately I had thrown away both foil packs before I made the link so I couldn't follow up.

I bought another pack recently so hopefully whatever I brew with that works out as planned.

 

[redarmy990]

had a taste of the sample and it was really sweet, but once the sweetness went it tasted good, this is the first time i have used it, i read where it can take 3 days to get going but im just over 3 days, heres hoping it sets off soon.

 

[redarmy990]

Pitched some 05 last night and now have Krause and airlock activity. Finally

 

[PCL]

How are people finding the flavor when using BRY-97? I keep seeing “sweet” and “malt forward” in the threads.

I used this for IPA with massive East Kent Goldings because I wanted the hops to shine and anticipated very dry product from its marketing. Grain bill designed and mashed for high attenuation.

Also I was getting bubbles in air lock at 15 hours (first I checked). I did rehydrate and pitched at 71, dropped to 67 for ferment.

Interested to see your thoughts.

 

[65C]

I've got a porter in a fermenter with it - I was short a yeast and found an old packet - it fermented fine (at a coldish temp too) - but not tasted it yet

 

[kh54s10]

I've used BRY-97 A couple of times. I did not think to compare it to any other type of yeast. I liked the beers I made with it. I don't know off the top of my head what styles I made with it.

 

[PCL]

I've used BRY-97 A couple of times. I did not think to compare it to any other type of yeast. I liked the beers I made with it. I don't know off the top of my head what styles I made with it.

Kent Goldings IPA with BRY-97 turned out great, and fermentation was very clean (which was whole reason to use in first place, let hops shine). Will start doing some of my old west coast ipa recipes with US-05 with the BRY-97 to evaluate further.

 

[bpgreen]

Kent Goldings IPA with BRY-97 turned out great, and fermentation was very clean (which was whole reason to use in first place, let hops shine). Will start doing some of my old west coast ipa recipes with US-05 with the BRY-97 to evaluate further.

I haven't used it in a long time, but I thought it had a reputation for being highly flocculant, which tended to mute the hop contribution.

 

[kh54s10]

I haven't used it in a long time, but I thought it had a reputation for being highly flocculant, which tended to mute the hop contribution.

I would think the opposite would be true. That a highly flocculant yeast would drop more out of solution so you get more hop and less yeast flavors.

 

[bpgreen]

Since I haven't used it in a long time, I was going from memory of what I've read. I don't have anything in my notes that say the beer lost hop character, so either I didn't notice it, or I didn't think it was enough to mention.

I just googled Bry 97 and a couple of online stores had something along the lines of "May slightly reduce hop bitterness levels due to flocculation" in the description. But I also found a brulosophy "exbeeriment" that basically found no difference between Bry 97 and US-05.

 

[catdaddy66]

Just bottled my American brown ale which used BRY-97 and it came out great! Mashed at 154-55° and it still brought the FG down to 1.007 from 1.061. Taste was a bit sweet but good hop character (Ahtanum and Liberty). I am quite pleased!

 

[PCL]

I haven't used it in a long time, but I thought it had a reputation for being highly flocculant, which tended to mute the hop contribution.

It is supposed to be highly flocculent and its characteristics on my series of one seemed that way. Was a new recipe though so hard to tell.

Will do some of my old US-05 recipes with it to compare.

Someone please correct me if I’m wrong...I would think that more yeast flocculating out of suspension would accentuate hops and minimize yeast character. A theory on NEIPA and it’s “juiciness”/aroma is that filtering beer can strip it of proteins that hop compounds are bound to, thus stripping the beer of flavor and aroma. So proteins are purposefully left in suspension and even added via wheat etc to magnify the effect. But I’ve never read that those chemical compounds bind with yeast and you want to keep the yeast suspended.