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If you want verification from the horse's mouth, I suggest you contact Lalbrew.
Hi Dwain,
Thanks for your email. I would not say that BRY-97 is inherently darker in any significant way. There may sometimes be changes in color are due to variation in the molasses raw materials we use to propagate the yeast. There can be strain specific differences as well. This does not affect the performance of the yeast as each production lot is tested extensively after production and again after packaging. We do test fermentations and sensory for each lot to confirm proper kinetics and flavor.
Occasionally you may also see a salt and pepper color in the yeast, i.e. some darker particles mixed with some lighter particles. This is due to variation in one drying batch to another, which are then blended together prior to packaging. This does not affect the performance, but we have decided to tighten our QC to avoid this anyway since we receive many questions about it and we did not want people to be having any doubts.
Rest assured that the yeast is not burned. One of the greatest advantages for dry yeast is that it is so stable, so we can do many more tests, and re-test if necessary to ensure only the highest quality yeast is put on the market.
If you have any other questions, just let me know.
Cheers,
Eric Abbott, M.Sc.
Global Technical Advisor
Lallemand Brewing - #WeBrewWithYou