IME, BRY-97 is more temperature-sensitive (with regards to cold fermentation) than other strains of Chico (and the like).
BRY 97 is not "Chico." Chico is BRY 96. The major modern brewery using BRY 97 is Anchor. As I mentioned earlier, both strains came from Ballantine. BRY 96 is kind of unique in the world of domesticated brewing yeast because it is a diploid yeast strain. Most brewing yeast strains are polyploids.
Since reading your posts I've noticed there's all kinds of misinformation on homebrewing forums on the identity of BRY-97. Most homebrewers on the web think its Chico or Pacman.
Anyway, it will be some other batch when I get to experience BRY-97 as I pitched Pacman after 94 hours of no fermentation. The 9 month old Pacman was slow to start in the 2L starter. I decanted the liquid portion of the starter into another vessel 48 hours after pitching 200mL of old slurry, (it was slow to wake up) leaving most of the settled stuff on the bottom. I crashed the decanted liquid and ended up with about 200mL of fresh yeast. I didn't think it would be enough but it started fermenting the wort in less than 90 minutes. After 90 hours of no fermentation from the dry BRY-97 that was nice.