[Copymutt]

Notty led me down the lager path.  I’ll need to find my notes.  Notty, Windsor was my choice for a boosted American style Ale.
After it reached acceptable FG it was xferd to a cornie and crashed. 3 days later it developed carbonation at 48*. Looked it up and found it to be active for both Ale and lager. Final product sent me down the lagering path. Haven’t looked back.
Jim

[fredthecat]

Ok, thanks

Definitely I think it requires a lower temp than s05. The instructions I heard over and over at one time were "Nottingham just rips through anything and is clean, its so easy, same as s05" etc, and I'm sure that it would have been fermenting likely around 65F. Also could have been an old packet

Is there a difference between BRY97 and s05?

Anyway, I'm not going to risk it on nottingham, got s05.. again.

[BrewBama]

Is there a difference between BRY97 and s05?

Yes. In my opinion, Bry-97 is slower to start and finish and is much cleaner than US-05. It is my go-to (house?) yeast. I use it in ~90% of my beers. Many of my “lagers” are actually ‘faux’ or ‘mochs’ which are probably more like Cream Ale-style or Kölsch-style beers (Ales treated as Lagers).


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[TANSTAAFB]

I used S05 for many years but after listening to a podcast (was that you Denny?) that mentioned the peachy flavor I couldn't untaste it! So I switched to Bry-97 for clean ales. Haven't tried it for my kolsch/cream ale recipes as I usually just use 34/70 but might have to give it a shot fermenting a little cooler. Honestly, now that I have a basement brewery that stays 65-68 year round, unless I'm brewing something that requires a specific yeast and a specific temp range I don't even mess with temp control. I spent so many years brewing in Texas fighting the heat and then a little spot in southern Colorado that likes to stay below zero for waaaaay too long (I think it got to -40 something the first year we were there. That was a bit of a shock to the system after 110°  + Texas summers!) that I enjoy the simplicity of yeast that is a little forgiving as long as I keep it in a reasonable range.

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[Steve Ruch]

I plan on a British pale ale next month using nottingham.

[Iliff Ave]

Is there a difference between BRY97 and s05?

Yes. In my opinion, Bry-97 is slower to start and finish and is much cleaner than US-05. It is my go-to (house?) yeast. I use it in ~90% of my beers. Many of my “lagers” are actually ‘faux’ or ‘mochs’ which are probably more like Cream Ale-style or Kölsch-style beers (Ales treated as Lagers).


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My experience was the opposite but I only have used 97 once with more to come. It started fast, finished fast, with good attenuation. Performed better than 05 and I am looking forward to using it more.

[denny]

Is there a difference between BRY97 and s05?

Yes. In my opinion, Bry-97 is slower to start and finish and is much cleaner than US-05. It is my go-to (house?) yeast. I use it in ~90% of my beers. Many of my “lagers” are actually ‘faux’ or ‘mochs’ which are probably more like Cream Ale-style or Kölsch-style beers (Ales treated as Lagers).


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My experience also.  BRY97 is my go to dry ale yeast.

[denny]

I used S05 for many years but after listening to a podcast (was that you Denny?) that mentioned the peachy flavor I couldn't untaste it! So I switched to Bry-97 for clean ales. Haven't tried it for my kolsch/cream ale recipes as I usually just use 34/70 but might have to give it a shot fermenting a little cooler. Honestly, now that I have a basement brewery that stays 65-68 year round, unless I'm brewing something that requires a specific yeast and a specific temp range I don't even mess with temp control. I spent so many years brewing in Texas fighting the heat and then a little spot in southern Colorado that likes to stay below zero for waaaaay too long (I think it got to -40 something the first year we were there. That was a bit of a shock to the system after 110°  + Texas summers!) that I enjoy the simplicity of yeast that is a little forgiving as long as I keep it in a reasonable range.

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Yeah, that was probably me.

[denny]

Is there a difference between BRY97 and s05?

Yes. In my opinion, Bry-97 is slower to start and finish and is much cleaner than US-05. It is my go-to (house?) yeast. I use it in ~90% of my beers. Many of my “lagers” are actually ‘faux’ or ‘mochs’ which are probably more like Cream Ale-style or Kölsch-style beers (Ales treated as Lagers).


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My experience was the opposite but I only have used 97 once with more to come. It started fast, finished fast, with good attenuation. Performed better than 05 and I am looking forward to using it more.

Yeah, people keepm talking about slow starts with it, but that hasn't been my experience.

[Visor]

   I just used Bry for the 1st time in a split ferment of my dark cream ale with 05 as the other yeast. Fresh packages sprinkled on the surface immediately after chilling. The Bry was almost a day slower starting than the 05 but finished a more than a day sooner with the Bry at 83% AA & the 05 at 79% AA. They're both cold crashing at the moment so I don't have final taste results yet, but tasting the gravity samples I really couldn't tell a difference.
   As to the OP's original question, I've never used Notty but have a package I've been meaning have a go at if I ever figure out what I want to do with it.

[tommymorris]

Is there a difference between BRY97 and s05?

Yes. In my opinion, Bry-97 is slower to start and finish and is much cleaner than US-05. It is my go-to (house?) yeast. I use it in ~90% of my beers. Many of my “lagers” are actually ‘faux’ or ‘mochs’ which are probably more like Cream Ale-style or Kölsch-style beers (Ales treated as Lagers).


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Bry-97 is a very good yeast for clean ales. US-05 has the peach flavor others have mentioned. People say ferment warmer to avoid the peach but Bry-97 is clean regardless of temp (within limits).

I do like the mouthfeel from Chico. But, if I want Chico I go with a liquid version.

[denny]

Can someone post a recipe and process for re-producing peach flavors with US-05? 

I brewed a number of batches last winter with US-05 in the 57-ish ambient (around 60-ish in fermenter) and didn't find peach flavors.

Does it to me regardless of recipe or process.

[TANSTAAFB]

I think it's an individual flavor threshold thing. I used it for years and brewed good beer that I and my friends and family enjoyed. But once I looked for it, I couldn't escape it and switched to Bry-97. Others who drank my beer either didn't notice or didn't care.

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[Iliff Ave]

I think it's an individual flavor threshold thing. I used it for years and brewed good beer that I and my friends and family enjoyed. But once I looked for it, I couldn't escape it and switched to Bry-97. Others who drank my beer either didn't notice or didn't care.

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Couldn’t agree more never noticed the peach thing in 05. Sometimes I wish I could because I might like it.

[chumley]

Years ago I brewed am "Imperial" cream ale with Nottingham (OG 1.065) and I have friends to this day telling me that was the best beer I ever brewed.