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I saw this new yeast the other day and decided to give it a go.
After looking up the American and Oz forums it looks like a possible sub for S05. Comments said it was a bit slow to start and it could strip a bit of bitterness as it settles - but they say its clean and flocs and attentuates well.
My lot took 24hrs to kick off at 18 degrees in a 1052 beer. Since then its gone spacko with a healthy 3-4inch krasuen. I've yet to taste or measure the ferment results 4 days in but alls looking good so far.
Does anyone else have experience with this yeast?
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No experience, but this thread over here does give a bunch of homebrewers opinions on it http://www.homebrewtalk.com/f163/anyone-try-bry-97-yet-333553/index...
Your experience so far seems consistent with most people in the thread above.
Nice to have another dry yeast in the selection though!
Hmmm sounds like it acts a bit like the Nottingham they do, with a few less esters. This quote seems to sum up what many people found in big hoppy beers with it
I logged on just to post about my IPA test I did with US-05 vs BRY-97 and I find this. I brewed 10 gallons of American IPA and put into two fermenters. I rehydrated one packet of US-05 and one of BRY-97, each with 150mL of 90F filtered water. I pitched at 75F and kept in a temperature controlled fridge at 64F. I checked again about 16 hours later and the US-05 had a nice, healthy 2" krausen. No activity on the BRY-97. I checked again 22 hours after pitching and the BRY-97 had a 2" krausen. Waited 1 week for primary to finish. Dry hopped for 2 weeks in secondary. Kegged and carbed for 2 days before tasting.
Results:
The US-05 finishes with more bitternes. It also leave more hop flavor on your tongue. The aroma is clean with a slight hint of esters. The hop presence is definitely stronger than the BRY-97.
The BRY-97 doesn't finish very bitter. Instead it brings out more of the maltiness and C-60 in the recipe. The aroma is very sweet (due to the C-60, I believe) but not very hoppy. The Crystal malt stays on the tongue more than the hops, so it doesn't really taste like an IPA overall.
After tasting the difference, I can 100% say that I'm sticking with US-05. It was a fun experiment to try the West Coast strain, but it just killed my hop aroma and flavor. The beer I made with it was OK, but the US-05 had much more complexity. If I didn't know better, I would swear they are from different batches.
Cheers,
Bruno
Thanks Ralph - sounds like a good side by side comparison write up. Have to say the pitch hot and ferment low isn't my preferred way of fermenting though - I pitched at 18 and kept it there for 72hours, now its on the slow rise to 21 over 5 days to finish off.
Another US post I read suggested it was a dry form of Wyeast Pacman. I've not used that either but maybe others here have? Might be worth a head to head with that sometime.
As you say though - good to have another dry option. As with any yeast it'll be good to know how to brew to its strengths.
3 generations down the track with this yeast now (an NZPA, Porter and an American Brown) and I've got to say I like it as a decent dry yeast.
For me the lag time hasn't been more than 24 hours and yep, it drags a bit of hop juice with it as it settles out - but it ferments clean and relatively fast, attenuates and flocs well and works well across a reasonable temp range.
Best of all I don't get the peachy flavour and dusty yeast suspension of S05.
From now on its taking a pozi in the fridge as the back up dry yeast for my clean ales.
No peach and no US05 haze is a good thing. Just need to up the hop juice a bit by the sound of things?
nice Write up Tilt. Might have to run some test brews myself.
As it strips out some of the hop flavour, would you has at a guess of how much more hopping you'd add to get the same or similar?
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