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General Category => Yeast and Fermentation => Topic started by: liquidbrewing on November 16, 2012, 01:41:09 PM

Title: West Coast Ale dry yeast
Post by: liquidbrewing on November 16, 2012, 01:41:09 PM
I picked up a few of these when I made my hop order.  Who's used it? 

http://www.danstaryeast.com/products/bry-97-american-west-coast-yeast
Title: Re: West Coast Ale dry yeast
Post by: hamiltont on November 16, 2012, 03:54:38 PM
Hmmmm.... Never seen it before?  US-05 has always been my go to West Coast Ale Dry Yeast. I'm curious to see how it pans out. Cheers!!!
Title: Re: West Coast Ale dry yeast
Post by: nateo on November 16, 2012, 04:45:39 PM
I think it's great Danstar is expanding their line-up, if only to put pressure on Fermentis to introduce new strains. Danstar has a new saison yeast too I'm interested in. I've had poor luck with Windsor in the past (really low attenuation), so I usually only use Fermentis.
Title: Re: West Coast Ale dry yeast
Post by: Iliff Ave Brewhouse on November 16, 2012, 05:05:57 PM
I would be very interested to hear from those who have used this yeast. I use US05 for pretty much everything and love it. The only downside for me is lower than desired flocculaion since I bottle. The Danstar shows medium-high flocculation which would be a good thing. I would also be interested about attenutation. I get right around 78% with US05 normally which is just about perfect for most of the beers I brew.
Title: Re: West Coast Ale dry yeast
Post by: thebigbaker on November 16, 2012, 05:15:49 PM
I too use US-05 for most of my ales, so interested to hear some feedback on BRy-97.  I just may try it with my next brew this weekend.
Title: Re: West Coast Ale dry yeast
Post by: euge on November 16, 2012, 07:16:22 PM
I just bought some last week and plan to use it today or tomorrow. It's called BRY-97 "American West Coast Ale Yeast".

I suppose it'll be similar to wlp001? Maybe Pacman? Fingers crossed...
Title: Re: West Coast Ale dry yeast
Post by: blatz on November 16, 2012, 07:20:00 PM
I saw BRY-97 when I failed to get any amarillo the other day.  Started digging around the net and found the following thread which has a few brewer's opinions who have used it:

http://www.homebrewtalk.com/f163/anyone-try-bry-97-yet-333553/

I'll give it a try sometime, but I don't have my hopes up - I didn't have much luck with Pacman, and this sounds about the same, so I might just stick with US-05 when using dry.
Title: Re: West Coast Ale dry yeast
Post by: redbeerman on November 16, 2012, 07:48:53 PM
I think it's great Danstar is expanding their line-up, if only to put pressure on Fermentis to introduce new strains. Danstar has a new saison yeast too I'm interested in. I've had poor luck with Windsor in the past (really low attenuation), so I usually only use Fermentis.

Windsor is known for its low attenuation.  It does make a pretty good mild or bitter though.  The maltiness really comes through as you would want in an English style.
Title: Re: West Coast Ale dry yeast
Post by: nateo on November 16, 2012, 08:03:15 PM
Windsor is known for its low attenuation.  It does make a pretty good mild or bitter though.  The maltiness really comes through as you would want in an English style.

No, like 40% apparent attenuation. Is that typical?
Title: Re: West Coast Ale dry yeast
Post by: redbeerman on November 16, 2012, 08:04:53 PM
Windsor is known for its low attenuation.  It does make a pretty good mild or bitter though.  The maltiness really comes through as you would want in an English style.

No, like 40% apparent attenuation. Is that typical?

That is low!  I usually get 60 - 65%.
Title: Re: West Coast Ale dry yeast
Post by: euge on November 16, 2012, 08:35:51 PM
So it is the "Chico" strain according to a post on HBT. Never brewed with that.
Title: Re: West Coast Ale dry yeast
Post by: Mark G on November 17, 2012, 02:09:09 AM
I've used it in four batches so far. All fermented in the mid 60s. It's very clean at these temperatures. It does seem to mute hop expression just a touch, but a small recipe adjustment could take care of that. It ferments fast, but likes to hang out on top of the beer afterwards unless you cold crash. It definitely clears much faster than US05, especially if you apply cooling. I don't have my notes in front of me, but IIRC attenuation was close to 80%.
Title: Re: West Coast Ale dry yeast
Post by: TrippleRippleBrewer on November 30, 2012, 12:04:53 AM
I bought two packets and used them in an IPA but unfortunately I cannot report results because I blew it somehow. I'm pretty sure I re-hydrated too warm and pitched into 58 degree wort and thermal shocked it. No signs of fermentation  - NOTHING - whatsoever for about 20 hours so I pitched a packet of S05 straight into the carboy and away it went within hours.

I was really looking forward to it too!

If my LHBS starts carrying it I'll try it again but otherwise I'm going to continue using S05 or WLP vials and starters.
Title: Re: West Coast Ale dry yeast
Post by: euge on November 30, 2012, 12:52:24 AM
Twenty hours? Repitching is generally considered unnecessary even up to 72 hours IMO.

I'm willing to bet with a tremendous degree of certainty that you didn't need to pitch the 05.
Title: Re: West Coast Ale dry yeast
Post by: tschmidlin on November 30, 2012, 08:15:21 AM
Yeah, if the fermentation took off within hours of adding the US-05, it was probably the initial yeast getting going and not the new yeast.
Title: West Coast Ale dry yeast
Post by: majorvices on November 30, 2012, 12:41:57 PM
Danstar has a new saison yeast too I'm interested in.

I'm planning on brewing a couple test batches with that yeast soon. will announce my results.
Title: Re: West Coast Ale dry yeast
Post by: TrippleRippleBrewer on November 30, 2012, 01:01:57 PM
Twenty hours? Repitching is generally considered unnecessary even up to 72 hours IMO.

I'm willing to bet with a tremendous degree of certainty that you didn't need to pitch the 05.

I'm just not accustomed to waiting this long to see some signs of krausen!
For the 6 plus years I've been brewing I've never had to wait more than a day to see the typical, lacy formation on the surface of the wort. Chalk this one up to inexperience I guess.

So we have a 1.060 measured OG with 33gm of dried yeast pitched total. 22gm re-hydrated and 11gm pitched dry.

Any thoughts on how it's going to taste, or suggestions on what I do with it as soon as primary ferment seems complete?

I hope it's drinkable but if not, I'll just take the lesson for what it's worth, feed it to the sewer system and try that yeast again another day.

Title: Re: West Coast Ale dry yeast
Post by: Mark G on November 30, 2012, 03:12:42 PM
You had signs of active fermentation within roughly a day. I'm willing to bet it turns out just fine. RDWHAHB
Title: Re: West Coast Ale dry yeast
Post by: beersk on November 30, 2012, 03:39:10 PM
You had signs of active fermentation within roughly a day. I'm willing to bet it turns out just fine. RDWHAHB
Yeah, I wouldn't worry about it.  I get nervous when I see NOTHING in 24 hours too, though.
Title: Re: West Coast Ale dry yeast
Post by: thebigbaker on November 30, 2012, 04:18:44 PM
Danstar has a new saison yeast too I'm interested in.

I'm planning on brewing a couple test batches with that yeast soon. will announce my results.

Looking forward to those results!
Title: Re: West Coast Ale dry yeast
Post by: dzlater on December 01, 2012, 12:31:26 PM
I used it in a pale ale, that I brewed last weekend.
It's fermenting in the low 60°'s.
I'll let you all know how it turns out.
Title: Re: West Coast Ale dry yeast
Post by: beersk on December 04, 2012, 04:59:09 PM
I took a gravity sample of my IPA yesterday with 2012 Cascade and Chinook. Beersmith told me I hopped it to about 54 IBUs.  The reason I call it IPA is because the OG was supposed to be 1.055, but I ended up with 1.061...so it's borderline.  The gravity came down to 1.010! Crazy.  So the abv is 6.66%.  The number of the beast!!
Anyway, the hops didn't taste way out front, but I could definitely tell I'd used Chinook.  The grain bill was 2-row and about 10% Special B, so it tasted similar to Arrogant Bastard, which is sort of what I was wanting.
I think I'd use this yeast again.
Title: Re: West Coast Ale dry yeast
Post by: erockrph on December 04, 2012, 05:11:06 PM
I took a gravity sample of my IPA yesterday with 2012 Cascade and Chinook. Beersmith told me I hopped it to about 54 IBUs.  The reason I call it IPA is because the OG was supposed to be 1.055, but I ended up with 1.061...so it's borderline.  The gravity came down to 1.010! Crazy.  So the abv is 6.66%.  The number of the beast!!
Anyway, the hops didn't taste way out front, but I could definitely tell I'd used Chinook.  The grain bill was 2-row and about 10% Special B, so it tasted similar to Arrogant Bastard, which is sort of what I was wanting.
I think I'd use this yeast again.

Any sourness? I've had some off flavors from Nottingham, so I tend to stay away from Danstar yeast.
Title: Re: West Coast Ale dry yeast
Post by: beersk on December 04, 2012, 06:54:15 PM
Not that I noticed in the sample, but I guess I'll find out when I keg it this weekend, or a few days after I keg it, rather.
Title: Re: West Coast Ale dry yeast
Post by: TrippleRippleBrewer on December 06, 2012, 11:48:57 PM
You had signs of active fermentation within roughly a day. I'm willing to bet it turns out just fine. RDWHAHB
Yeah, I wouldn't worry about it.  I get nervous when I see NOTHING in 24 hours too, though.

And indeed it is fine. Kegged last night after a taste test.
Can't say to the OP this yeast is great since I mixed it with SO5 but my beer tastes fine to me. I didn't taste anything unpleasant and I plan to order more soon.
Title: Re: West Coast Ale dry yeast
Post by: liquidbrewing on December 07, 2012, 01:23:57 AM
I too did not have any really noticeable signs well after 48 hours of pitching, so I got nervous too and pitched some Nottingham on top of it.  Finally got very significant signs, nothing says fermentation like krausen!

Note:   I didn't rehydrate the originally pitched BRY-97.  I've picked up some of Denny's habits I guess!  I've always had activity in 24 hours or less using this method.  That's why I pitched extra yeast after 48.   I have one pack left, I'm gonna make sure I rehydrate it, when I use it.  Hopefully it's still viable.  I had the same issue with Notty a couple years ago.  This only reconfirms, US-05 is my go to yeast.  No issues ever with it.  Either that or 1056.
Title: Re: West Coast Ale dry yeast
Post by: euge on December 07, 2012, 01:59:21 AM
*Sigh*

Hydrated this yeast in 95F tap water this Sunday and it took off within 24 hours. Big fluffy krausen bobbing as I type. I also split this eleven gallons with S-05. Same treatment same performance.
Title: Re: West Coast Ale dry yeast
Post by: beersk on December 07, 2012, 02:09:25 PM
*Sigh*

Hydrated this yeast in 95F tap water this Sunday and it took off within 24 hours. Big fluffy krausen bobbing as I type. I also split this eleven gallons with S-05. Same treatment same performance.
Why the sigh? Seems like a good thing. I rehyrdrated mine and it took between 24 and 48 hours to form krausen at 66F.  But it finished out pretty low, down to 1.010 from 1.061. So, that's good I guess. I may stick with US-05, but this yeast hasn't made a bad impression just yet.
Title: Re: West Coast Ale dry yeast
Post by: dzlater on December 07, 2012, 05:14:42 PM
Checked the gravity on mine today.
Went from 1.040 to 1.005. 87% attenuation !
I did mash low at 149°f.
Beer tatses OK.
Title: Re: West Coast Ale dry yeast
Post by: beersk on December 13, 2012, 08:24:42 PM
I like mine, it might actually be one of the top 5 beers I've brewed. The yeast, to me, seems more or less like US-05. I'd brew with it again. But since US-05 is a bit cheaper, I'd prolly just stick with that.
Title: Re: West Coast Ale dry yeast
Post by: TrippleRippleBrewer on December 13, 2012, 09:44:25 PM
"I like mine, it might actually be one of the top 5 beers I've brewed. The yeast, to me, seems more or less like US-05. I'd brew with it again. But since US-05 is a bit cheaper, I'd prolly just stick with that."

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