Long lag time Bry 97.

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beerkench

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Why the long lag time with the West Coast style dry yeast strains?
If I use US-04 I usually get a roaring fermentaion within 12 hours, but with any of the chico strains, i.e US-05 and in the case of my current 5 gallon batch using BRY-97, it seems they take forever to get going. The batch showed some slow air lock movement after a day and now 2 days later it's going nicely but that's a long time.
 

pvpeacock

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Did you rehydrate it? Did you use one pack or two? When I use dry yeast (which I actually prefer for convenience) it can take 2 days to see airlock activity even when I rehydrate the yeast before pitching. If I'm antsy and have an extra pack, I will rehydrate two packs for 5 gallons of wort and it usually takes off in about 24 hours. Be patient, as long as it eventually starts fermenting, you are good.
 

UndeadFred

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Bry 97 takes forever. It turned out OK but no better than US-05. I won't use it again. BTW a repitch on a yeast cake took off like a rocket. And yes I rehydrate. Literally took 48+ hrs the first time, adequately pitched and properly rehydrated.
 

BlueHouseBrewhaus

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It seems there are several dry yeasts that take their time getting started, whether rehydrated or not. I've had lags of over 48 hours with some. I don't think I've ever had a lag over 36 hours with a liquid yeast. However, for any brew I've ever done I have never found anything detrimental to the final product that was attributable to a long lag time. In other words, I just don't sweat it anymore.
 
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beerkench

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It seems there are several dry yeasts that take their time getting started, whether rehydrated or not. I've had lags of over 48 hours with some. I don't think I've ever had a lag over 36 hours with a liquid yeast. However, for any brew I've ever done I have never found anything detrimental to the final product that was attributable to a long lag time. In other words, I just don't sweat it anymore.

I'm not sweating it as my batches turn out well too but was more curious as to why this particular yeast takes time.
I found this too: http://brulosophy.com/2015/06/01/safale-us-05-vs-danstar-bry-97-exbeeriment-results/



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ChelisHubby

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I have used BRY 97 quite a bit and long lag times are the normal if you are pitching from the package, rehydrated or not. When I reused about 1/3 of the prior yeast cake it almost always takes of in 12 hrs. When I used us 0-5 it took off in 24 or less. The us05 will make a little bit more alcohol than the BRY 97 but I think the flavor of the Bry 97 is cleaner with less off flavors. The us 0-5 is preferred by many with fermentation chambers and they tend to hold the temp to 66 to 68 for clean flavors and a strong hop flavor.:)
 
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