[Steve Ruch]

I brewed a simple 3 gallon batch of apa with an original gravity of 1.045 using Bry-97. I pitched the yeast at 7:30 pm and had a 1/4 inch layer of foam 12 hours later.

[denny]

I brewed a simple 3 gallon batch of apa with an original gravity of 1.045 using Bry-97. I pitched the yeast at 7:30 pm and had a 1/4 inch layer of foam 12 hours later.

That's pretty consistent with my results.  Pitch at 63-65 and see action in 12-20 hours.

[BeerfanOz]

How do you hop with it? I hate US05/peach bomb but 97 seems to make the hops disappear.


I started brewing around 2004. Us05 was great, I used it a lot, but got into English beers. I tried it again a few years ago, and all had the dreaded peach. It’s odd, as I used it a lot with no peach issues ever, but now I just won’t use it.

[BrewBama]

I use Bry-97 a lot. I usually see activity in 14 +/-2 hrs.

For hops I use the principles outlined in YCH Survivables Handbook and get plenty of hoppy-ness for my taste.

https://cryopopblend.com/wp-content/uploads/2021/05/Survivable-Compounds-Handbook.pdf



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[denny]

This is what I did for my last BRY-97/survivables batch.  One half dry hopped with 2 oz. CryoPop and the other half with 1 oz. Cascade Cryo and 1 oz. Centennial Cryo.

https://community.grainfather.com/recipes/700087

[neuse]

How do you hop with it? I hate US05/peach bomb but 97 seems to make the hops disappear.


I started brewing around 2004. Us05 was great, I used it a lot, but got into English beers. I tried it again a few years ago, and all had the dreaded peach. It’s odd, as I used it a lot with no peach issues ever, but now I just won’t use it.

I can't say from my own experience, but I've read in many posts in forums that US-05 will give off peach flavor if fermented cool - around 64F IIRC.

[Steve Ruch]

I brewed a simple 3 gallon batch of apa with an original gravity of 1.045 using Bry-97. I pitched the yeast at 7:30 pm and had a 1/4 inch layer of foam 12 hours later.

That's pretty consistent with my results.  Pitch at 63-65 and see action in 12-20 hours.

This batch was at 76 because I failed to account for boiling instead of doing my usual No-boil. Not having anything for temperature control I said Feck it and pitched the yeast. I took a taste of the final gravity test and detected no unusual esters.

[Saccharomyces]

I pitched 11g of BRY-97 into 3.5 gallons of 1.058 wort @62F (let it rise to 65F) and had strong active fermentation in 20 hours.  Lallemand has definitely improved the lag time with this culture. I used to wait up to 36 hours for the onset of active fermentation on a 3.5-gallon wort. The expiration date for this package was 12/2021.

[Andy Farke]

I pitched 11g of BRY-97 into 3.5 gallons of 1.058 wort @62F (let it rise to 65F) and had strong active fermentation in 20 hours.  Lallemand has definitely improved the lag time with this culture. I used to wait up to 36 hours for the onset of active fermentation on a 3.5-gallon wort. The expiration date for this package was 12/2021.

That's good to hear! I have avoided BRY-97 after some horrendous lag times when I first tried it a few years ago. Following many great reviews recently, I'm giving it a try again...

[BrewBama]

I pitched 11g of BRY-97 into 3.5 gallons of 1.058 wort @62F (let it rise to 65F) and had strong active fermentation in 20 hours.  Lallemand has definitely improved the lag time with this culture. I used to wait up to 36 hours for the onset of active fermentation on a 3.5-gallon wort. The expiration date for this package was 12/2021.

. I think the key with this yeast is pitch rate (I know, I know, Denny). I believe the long lag times were due to the ‘pack per batch’ method many brewers advise. I used to experience the long lag as well but began to research and realized the mfr recommended ~25% on avg more yeast than I was pitching.

So… I bought a brick and began experimenting. The long lags came at 11 g in higher volume or density. The shorter lag came when I used the mfr recommendation. Same batch of yeast.

The mfr recommends 10 g in your wort. The 1 g over pitch didn’t hurt.



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[beersk]

I pitched 11g of BRY-97 into 3.5 gallons of 1.058 wort @62F (let it rise to 65F) and had strong active fermentation in 20 hours.  Lallemand has definitely improved the lag time with this culture. I used to wait up to 36 hours for the onset of active fermentation on a 3.5-gallon wort. The expiration date for this package was 12/2021.

. I think the key with this yeast is pitch rate (I know, I know, Denny). I believe the long lag times were due to the ‘pack per batch’ method many brewers advise. I used to experience the long lag as well but began to research and realized the mfr recommended ~25% on avg more yeast than I was pitching.

So… I bought a brick and began experimenting. The long lags came at 11 g in higher volume or density. The shorter lag came when I used the mfr recommendation. Same batch of yeast.

The mfr recommends 10 g in your wort. The 1 g over pitch didn’t hurt.



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So a pack into 3.5 gallons of wort should be about perfect. I recently used Bry-97 in 5.5 gallons of 1.065 Black IPA and it took off within probably 12 hours. It was 2 packs pitched dry. Finished at 1.016. Still awaiting results on how the beer tastes cold and carbonated. But I expect it'll be good.

[fredthecat]

I pitched 11g of BRY-97 into 3.5 gallons of 1.058 wort @62F (let it rise to 65F) and had strong active fermentation in 20 hours.  Lallemand has definitely improved the lag time with this culture. I used to wait up to 36 hours for the onset of active fermentation on a 3.5-gallon wort. The expiration date for this package was 12/2021.

. I think the key with this yeast is pitch rate (I know, I know, Denny). I believe the long lag times were due to the ‘pack per batch’ method many brewers advise. I used to experience the long lag as well but began to research and realized the mfr recommended ~25% on avg more yeast than I was pitching.

So… I bought a brick and began experimenting. The long lags came at 11 g in higher volume or density. The shorter lag came when I used the mfr recommendation. Same batch of yeast.

The mfr recommends 10 g in your wort. The 1 g over pitch didn’t hurt.

related, i generally made beers between 1.055 to 1.06 og as "standard strength" when i first started. my average "standard" beer now would be from 1.042 to 1.047 og

yeast definitely enjoys the latter og range better

[Saccharomyces]

So a pack into 3.5 gallons of wort should be about perfect. I recently used Bry-97 in 5.5 gallons of 1.065 Black IPA and it took off within probably 12 hours. It was 2 packs pitched dry. Finished at 1.016. Still awaiting results on how the beer tastes cold and carbonated. But I expect it'll be good.

That is a fairly high final gravity for BRY-97.  I usually get at least 80% AA.

[dmtaylor]

I'm doing a yeast experiment with cider.  Four different yeasts into plain untreated apple juice from local sources.  Three yeasts started right up within like 6 hours.  Meanwhile, BRY-97 did nothing after 48 hours.  So I doubled the yeast pitch.  Now after 3.5 days, I finally have activity.

What this means to most of you, with respect to brewing beer, I don't know.  But I can tell you, for cider, this strain does not seem to be happy.

[Megary]

So a pack into 3.5 gallons of wort should be about perfect. I recently used Bry-97 in 5.5 gallons of 1.065 Black IPA and it took off within probably 12 hours. It was 2 packs pitched dry. Finished at 1.016. Still awaiting results on how the beer tastes cold and carbonated. But I expect it'll be good.

That is a fairly high final gravity for BRY-97.  I usually get at least 80% AA.

I use BRY-97 for my American Stout and usually get around ≈74%.  For everything else, >= 80%.