General Category > Yeast and Fermentation

West Coast Ale dry yeast

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euge:
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...

blatz:
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.

redbeerman:

--- Quote from: nateo on November 16, 2012, 09:45:39 AM ---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.

--- End quote ---

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.

nateo:

--- Quote from: redbeerman on November 16, 2012, 12:48:53 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.

--- End quote ---

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

redbeerman:

--- Quote from: nateo on November 16, 2012, 01:03:15 PM ---
--- Quote from: redbeerman on November 16, 2012, 12:48:53 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.

--- End quote ---

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

--- End quote ---

That is low!  I usually get 60 - 65%.

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