help me use bry 97 in my next recipe

[fluketamer]

i want to try bry 97 because i have read it can be a clean ale yeast.

i have 2 row and pilsner base malts .
i have carapils, caramel 20, vienna light, and munich
i have magnum , chinook, mosiac. german mandarina and huell melon hops.

i am planning on fermenting it at 62 ish


any help is greatly appreciated thanks

 

[corncob]

I have only just tried BRY-97 myself. I just brewed 3 batches with it and the first one isn't quite ready to drink yet. From tasting samples, it seems to showcase soft malty flavors. I would suggest 2 Row with a generous scoop of Vienna at about 1.050, with about a 20 ibu bittering charge of magnum and nothing else. Or maybe 15 ibu plus a half ounce of chinook at 10 minutes. Mash at 148 for an hour (or 30 minutes if you use a five grind for biab) then raise to 162 for 10 minutes. Attenuation will be in the low 80s. ale_basic.jpg

Or if you only have one packet of yeast, go smaller and raise the mash temp to 151.

It sure isn't a fast worker, based on my experience, no matter the temperature, but it will dry a beer out. It doesn't seem to want to run away at higher temps like most English stains. I got only a pleasant hint of (some kind of) esters at 69--barely enough to say "ale." Fermentations finished strong and clean in about 10 days for me. The jury is still out on clarity: even though it's a true top cropper, there's some yeast in the colony that wants to hang in suspension after fermentation is completely finished, for some reason. I usually cold crash after keg conditioning. Hopefully it won't be a problem.

For the first batch, I pitched 2 packs into 6.5 gallons of 1.042 wort as temp was falling from 80deg, so the yeast was a little warm for the first couple of hours. Obvious fermentation activity was obvious around 12-15 hours, so no big lag like people sometimes get. I think a warmer start might be good for this yeast--who knows. Definitely, definitely top crop and brew a second batch of something. 3/4 cup of pure slurry will take off like a rocket, even after a month in the fridge. For me, the repitched batches started in well under 12 hours. You can easily skim that much off of a Bry-97 fermentation each day for 4 days.

Despite the fact that it takes twice as long to do the work as I'm used to with English yeasts, something about this yeast speaks to me. It's a friendly yeast. Or something.

 

[Miraculix]

It can take ages to get to work, so don't be surprised if you get up to 48 hours of lag time. I heard that pitching two packs instead of one can solve this.

I agree with all the above, it's a clean ale yeast pretty similar to us05 with increased lag time and a tendency to leave a slight yeast haze.

 

[day_trippr]

fwiw, I use bry-97 in my Ballantine IPA resurrection, using hydrated, two packs per 5 gallons for the 70 point OG. Typically pitch around 4 pm, run it early on at 65°F, and the fermentation is always getting busy by morning...

Cheers!

 

[Steveruch]

It can take ages to get to work, so don't be surprised if you get up to 48 hours of lag time. I heard that pitching two packs instead of one can solve this.

I agree with all the above, it's a clean ale yeast pretty similar to us05 with increased lag time and a tendency to leave a slight yeast haze.

I recently did a honey wheat ale with it. I pitched the yeast at 10:30 Tuesday morning and at 7:30 Wednesday morning it was burping every five seconds.

 

[redrocker652002]

I have used Bry97 pretty often, and I find that it usually starts withing 16-24 hours and is really working 8 hours after it starts. It is the only yeast thus far that has overrun my airlock and caused a bit of a blow out. I use it in my ale recipes and just did one that was about 10 pound of 2 row and 12 ounces of crystal 20. Half ounce of Magnum at 60 mins and then 1 ounce of Cascade at 10 and 5. Pitched at about 70 degrees and ran it around 63 and it took my 1.060 wort down to about 1.011 or so. My numbers might be a bit off, but it is one of my fave yeasts so far. With that being said, I am not really a pro or experienced so take it for what it is worth.

 

[fluketamer]

I have used Bry97 pretty often, and I find that it usually starts withing 16-24 hours and is really working 8 hours after it starts. It is the only yeast thus far that has overrun my airlock and caused a bit of a blow out. I use it in my ale recipes and just did one that was about 10 pound of 2 row and 12 ounces of crystal 20. Half ounce of Magnum at 60 mins and then 1 ounce of Cascade at 10 and 5. Pitched at about 70 degrees and ran it around 63 and it took my 1.060 wort down to about 1.011 or so. My numbers might be a bit off, but it is one of my fave yeasts so far. With that being said, I am not really a pro or experienced so take it for what it is worth.

thanks for this detail red you did my work for me. i am going to try this recipe.

 

[redrocker652002]

Ooops, I just checked my recipe again. It was 2 oz of Cascade at 10,5,1 and dry hop. It is a single hop recipe that I have done with Citra, Cascade, Simoe, Chinook and I think Idaho 7. Cascade, Citra and Idaho 7 came out the best to me, but your results may vary.

 

[Bramling Cross]

It's a nice yeast and a fine alternative to the more ubiquitous dried Chico strains. It floccs a bit more firmly than US-05, a trait that I really like. It's still in that lineage, so don't expect it do drop like a UK strain.

Unfortunately, it's one of those dried strains that is packaged as a bit of an underpitch, hence its reputation for lag. To get around this, I like to make a 1.040 dry stout or a cream ale to get the cell count up before I turn it loose on anything over 1.045. Once you're into the second generation it's a fast worker that will turn over ales very quickly.

 

[Miraculix]

It's a nice yeast and a fine alternative to the more ubiquitous dried Chico strains. It floccs a bit more firmly than US-05, a trait that I really like. It's still in that lineage, so don't expect it do drop like a UK strain.

Unfortunately, it's one of those dried strains that is packaged as a bit of an underpitch, hence its reputation for lag. To get around this, I like to make a 1.040 dry stout or a cream ale to get the cell count up before I turn it loose on anything over 1.045. Once you're into the second generation it's a fast worker that will turn over ales very quickly.

Or you just make a regular starter with a portion of the pack and freeze the remainder. That also has the benefit that it removes the main part of the negative effects that the drying process had on the yeast. Your process does this as well.

 

[Shenanigans]

Or you just make a regular starter with a portion of the pack and freeze the remainder. That also has the benefit that it removes the main part of the negative effects that the drying process had on the yeast. Your process does this as well.

How do you treat the pack and freeze after it is opened?
Just roll it shut, put a peg/clip on it and then put in a plastic bag/container in the freezer?

 

[Miraculix]

How do you treat the pack and freeze after it is opened?
Just roll it shut, put a peg/clip on it and then put in a plastic bag/container in the freezer?

Squeeze out the air as well as possible and use some tape to reaseal it and into the freezer it goes. Try to minimise the time it's open and out of the freezer. That way it basically keeps forever.

 

[fluketamer]

i brewed yesterday .
9 lbs of 2 row
6 oz of crystal 20
.25 magnum at 60
then .25 mosaic at 10, and 5
then 1 oz of mosaic whirlpool

5 gallons of 1.050 wort

i pitched 1 pack of the bry. at 70 degrees.

dry no rehydration.

within 2 hours i saw activity already. no lag at all. today i already have an inch of kreusen. and airlock is going crazy.

im going to ferment it at 66 for 2 weeks. i prolly dry hop with another oz of mosaic.

im happy so far with the bry. if it makes clean beer at this temp and packs down decently i will be content.

thanks for the help.

 

[Miraculix]

i brewed yesterday .
9 lbs of 2 row
6 oz of crystal 20
.25 magnum at 60
then .25 mosaic at 10, and 5
then 1 oz of mosaic whirlpool

5 gallons of 1.050 wort

i pitched 1 pack of the bry. at 70 degrees.

dry no rehydration.

within 2 hours i saw activity already. no lag at all. today i already have an inch of kreusen. and airlock is going crazy.

im going to ferment it at 66 for 2 weeks. i prolly dry hop with another oz of mosaic.

im happy so far with the bry. if it makes clean beer at this temp and packs down decently i will be content.

thanks for the help.

Nice! I bet Lallemand has changed something regarding the production process. This lag thing was really common to read about a few years ago and I have experienced it as well myself.

Glad that this does seem to be an issue any more, the yeast is quite a nice one.

 

[day_trippr]

Given my experience with BRY-97 using two packs per 5.5 gallons of 70 point wort and having plenty of activity 12 hours post-pitch I would tend to go along with the basic suspicion that it's not the yeast, it's the cell count per pack...

Cheers!

 

[corncob]

I sampled the first (ever) beer I fermented with BRY-97 last night. It was 12 days in primary (but looking back, I probably could have shortened that by a couple of days) and 17 days keg conditioning/naturally carbing. It was as clear and bright as I want--not quite "polished" but almost. Tasted completely finished, clean, with a pillowy maltiness and subtle sweetness despite a final gravity of 1.004. This was a 1.042 light cream ale with some sugar in the boil (the sugar might be helping clarity, actually, I guess).

I'll slow crash for a couple days to get down below serving temp, roll the keg around to get the finings back in suspension, let it settle for a couple days, and hopefully it will knock the chill haze out.

I'm extremely pleased with this yeast so far.

 

[fluketamer]

cant wait for mine .

day 3 today is extremely active about to blow out the Fv into the blow off tube.

 

[redrocker652002]

cant wait for mine .

day 3 today is extremely active about to blow out the Fv into the blow off tube.

That happens to me when I use Bry97. It usually goes out the airlock and onto my bucket lid.

 

[Snuffy]

Had that over-foam thing happen once and was determined to solve it. Bought one of these and that issue is no more. 7.9 gals. Loads of head space. Easy to clean. A 5 gal batch is a bit over half full.

https://www.morebeer.com/products/speidel-plastic-fermenter-30l-79-gal-1.html

I’ve got a stainless Anvil fermenter and the normal assortment of brew buckets and carboys but I always fall back to the Speidel. Kinda gives me the Playskool vibe cause the parts are large and plastic but it does the job. Works well with closed transfers also.

To stay on topic, I don’t brew a lot of west coast or American style beers. I can pick them up anywhere. I brew IPAs and pales sometimes as a favor for buddies. Got the lag once with bry97 and have stuck with us05 ever since. If you gotta pitch 2 packs to avoid it I’ll pass. Seems like it went pretty dry once it kicked in.

If the Speidel folks are listening, I could use a 2x t-shirt…

 

[Miraculix]

Had that over-foam thing happen once and was determined to solve it. Bought one of these and that issue is no more. 7.9 gals. Loads of head space. Easy to clean. A 5 gal batch is a bit over half full.

https://www.morebeer.com/products/speidel-plastic-fermenter-30l-79-gal-1.html

I’ve got a stainless Anvil fermenter and the normal assortment of brew buckets and carboys but I always fall back to the Speidel. Kinda gives me the Playskool vibe cause the parts are large and plastic but it does the job. Works well with closed transfers also.

To stay on topic, I don’t brew a lot of west coast or American style beers. I can pick them up anywhere. I brew IPAs and pales sometimes as a favor for buddies. Got the lag once with bry97 and have stuck with us05 ever since. If you gotta pitch 2 packs to avoid it I’ll pass. Seems like it went pretty dry once it kicked in.
View attachment 854904
If the Speidel folks are listening, I could use a 2x t-shirt…

I got two of the 20l versions. LOVE THEM!

 

[corncob]

I guess I have the Australian version. This picture is actually of a BRY-97 fermentation:

7.9 gallons is the right size. 6.5 gallons is the exact volume of water-type liquid I want to pick up and carry.

 

[fluketamer]

Update. Finished at day10. This tastes very good. Very clean. Good hop expression from bry. Very happy so far. This will be very good in the keg. I’m going to let it go another few days then cold crash it . So far I like this much better than notty or so5. As a clean ale yeast.

 

[hottpeper13]

Running BRY97 in the brewery and on the 2nd gen on a split Vienna Lager recipe with 833. Plan on repitching again, just haven't figured out the style yet. It likes to start at 55* like 2565 , gets done sooner and is clear at 3 weeks. It's that time of year where I might try to find it's alcohol tolerance. Was shipped an extra 5 lbs of Golden Promise so a Wee Heavy might happen. Mine start at 1.080 up to 1.100

 

[corncob]

I just did a pair of cream ales at almost 70 that had no fruit and just a hint of ale character. I'm doing doing a dark mild now that I let run up to 72 on the second day. If I don't get some character, I'm going to go to 75 on the next one.

I wonder where the fusils kick in with this yeast?

 

[Miraculix]

....

I wonder where the fusils kick in with this yeast?

I was just asking myself the exact same question when seeing this thread pop up again. It's summer in Germany and a bit hot for most yeasts without temp control.

Anybody made experiences with this one a bit hotter?

 

[corncob]

So my dark mild is as clean as you like. The fermentation was a little weird for BRY-97: no krausen, done in 4 days, zero krausen.

It was a small beer and was overpitched--third or fourth generation. I ran off onto the yeast at about 80deg, put it in the fridge at 65, then raised to 72 the next day. I'm going to push it up a little more next time.

 

[fluketamer]

this beer came out really great. the bry really gave it a california taste. it reminds me a lot of anchor steam. and it brought out the hops and malt nice and evenly. its a very well balanced beer

 

[corncob]

I will use this yeast again, but probably not for anything bottle conditioned. It does not stick to the bottom of the bottle well enough to do two pours.

 

[fluketamer]

finally got to repitch this yeast. literally zero lag time. definately quicker than first pitch as mentioned above.

 

[Shenanigans]

I'm going to brew a version of Janet's Brown on the weekend.
I have a 500ml starter on the go with half a pack of Bry-97 and plan to pitch it on Sunday.
Hopefully I'll experience no significant lag.

 

[corncob]

I wonder if the lag actually affects anything. Don't get me wrong, I love to see a repitch go off like a missile, but I wonder if it affects the final product at all.

 

[Shenanigans]

Squeeze out the air as well as possible and use some tape to reaseal it and into the freezer it goes. Try to minimise the time it's open and out of the freezer. That way it basically keeps forever.

I used half a pack and vacuum sealed the rest and put it in the freezer.

 

[Shenanigans]

I wonder if the lag actually affects anything. Don't get me wrong, I love to see a repitch go off like a missile, but I wonder if it affects the final product at all.

I think it just increases the risk of it getting infected.
If everything is sealed tight and sanatized then a 36 to 48 hour lag should still be OK but beyond that I'd be starting to get nervous.