Danstar BRY-97?

[Yob]

Add about 200ml of your cool wort every 5 min until it's within ~5'c (use a bigger than normal flask)

Why 14'c?

 

[Spiesy]

Im going to have a go with 2 packs in 27 litres 1050 95% pils malt 5% wheat
I want to ferment at 14c so once I rehydrate in 30c with 220g of boiled water would 14c be too cold to pitch
Should I add some cooler water to bring it down further from 30c to 20c & pitch as no chilling wort in cube or ?

Why do you want to ferment this ale yeast so cold?

 

[rude]

I am doing a similar grain bill but with a 2565 wyeast at the same time as the danstar so that is probably why
Do you think this is too low ?
Time is no worries to me probably should pitch 3 packs

 

[rude]

Add about 200ml of your cool wort every 5 min until it's within ~5'c (use a bigger than normal flask)

Why 14'c?

Yep but my wort is in my cube
Should or could I boil up some malt & make a cool wort to bring it down to temp

 

[Yob]

Put the wort in the FV, it'll be fine for the half hour you need to get the temps aligned

 

[Lord Raja Goomba I]

I used it in a standard APA and an AIPA (which was closer to IIPA status but that's another thing). Both got entered into TSHBC.

Judges said that the APA (I entered as an AIPA) was estery. Granted, I entered an old bottle (I tasted the 'spare' and I deserved the negative comments) but when it was new it was amazing and I picked up little esters. My former Vale/IPA loving wife now considers Vale bland (yes, I know, we all have to get there though) because she liked how hoppy this beer was. To me, the 'esters' were an age thing - and when the hops died down, it became perceptibly more estery - so maybe it's there and when young and the hops are prominent, it doesn't taste estery.

But I skimmed the krausen from this beer and pitched it into a 1.090 AIPA which was an attempt at IIPA. Judges did not pick up any esters and their comment was that if it had been entered as an AIPA and not an IIPA, it would have topped the field (the top beer was a 117 point beer, so assume a high silver or possible gold). It just wasn't quite bitter enough for an IIPA.

Same yeast, same packet and logic would dictate that the bigger beer (even despite getting very fresh yeast) would throw more flavours.

Only thing I can surmise is that yeast health and age of beer are massive variables in using BRY-97.

 

[DJR]

Anyone done a Kolsch with it yet? Might be a bit estery and doesn't seem to like the cold though? Might end up giving a good profile and flocc better than some other options

 

[Spiesy]

Anyone done a Kolsch with it yet? Might be a bit estery and doesn't seem to like the cold though? Might end up giving a good profile and flocc better than some other options

You'd be better off with a Kolsch yeast, tbh.

 

[rude]

Im going to have a go with 2 packs in 27 litres 1050 95% pils malt 5% wheat
I want to ferment at 14c so once I rehydrate in 30c with 220g of boiled water would 14c be too cold to pitch
Should I add some cooler water to bring it down further from 30c to 20c & pitch as no chilling wort in cube or ?

Sorry everyone thought topic was about Nottingham yeast my bad I'll just slide out of here

 

[DJR]

You'd be better off with a Kolsch yeast, tbh.

Yeah I know all about kolsch yeast, just seeing if anyone's done a lighter style like that

 

[wobbly]

Anyone done a Kolsch with it yet? Might be a bit estery and doesn't seem to like the cold though? Might end up giving a good profile and flocc better than some other options

I am aware of a couple of brewers who have used a 50/50 mix of BRY-97 and Nottingham to good effect

Wobbly

 

[Mattrox]

I have put down another Golden Ale with this yeast. 2nd time I've used it. I was worried that this packet was purchased when there were problems with this strain.

I rehydrated with both brews. The current brew is charging headlong into day 4.

I'm going to this yeast often.

 

[WWDWD]

Using BRY-97 for the first time. Always head great success with US-05 but thought I'd change it up. Sprinkled on top, good stir, pitched at probably around 20/22C. Been sitting at 16C in the fridge and took literally 72 hours to get going. I was really worried at first, but this thread gave me some relief. Then finally this morning there were signs of action through the glad wrap and tonight it's well and truly working. I look forward to tasting what it does to my beer.

 

[Yob]

Never had an issue with it's finished result.. clean as you like for it's style and drops better than 05..

so = win

ed: though I personally prefer other yeasts not in the dry form B)

 

[droid]

done about 6 brews with this and I'm getting big apricot/mango type flavours, my grain bill is largely unchanged and I am using different hops so has anyone noticed this stone fruit kind of smell and taste? This last brew I dropped down to 18, the others were 20 as I thought I may lose some of that aroma and taste going lower but this last one at 18 had a huge krausen compared to the others and that apricot sort of profile is there again

Gonna have to try another yeast just to see I spose

 

[dicko]

Put down a pale ale with BRY 97,
Two packs in a 1.046 wort hydrated as per the instruction and fermented at 20 deg.
pitched last Sunday and the beer is finished today down to 1.010. 7 days.
It took a good day to show an o2 bubble but when it gets going it works pretty hard.

I much prefer this yeast to s05 but I must say that I have never experienced any apricot/mango flavours.

Cheers

 

[droid]

wonder what else it could be, cheers dicko

 

[Spiesy]

done about 6 brews with this and I'm getting big apricot/mango type flavours, my grain bill is largely unchanged and I am using different hops so has anyone noticed this stone fruit kind of smell and taste? This last brew I dropped down to 18, the others were 20 as I thought I may lose some of that aroma and taste going lower but this last one at 18 had a huge krausen compared to the others and that apricot sort of profile is there again

Gonna have to try another yeast just to see I spose

What are the hops you're using?
Hops can definitely throw stone fruit.

 

[Yob]

I found it to be a pretty neutral sort of yeast, especially at 17-18

Do I still owe you some Bry-97 Dicko? Shoot me a pm with details and I'll get them out to you

 

[verysupple]

The recent activity in this thread has reminded me...

I recently brewed a couple of recipes that I'd previously fermented with BRY-97, but this time fermented one with US-05 and one with Wy-1056. The biggest difference I noticed was that the BRY-97 versions seemed much maltier and slightly fruitier. They were both darker (~30 EBC) beers with prominent but not dominating hop character. All of the beers were fermented at 18 C until late in the fermentation when I let them free rise a few degrees to finish off.

I'm starting to prefer this to US-05/1056 just for the more malty character. The fruitiness is OK, but I'm not that fussed and wouldn't mind the same beers fermented really cleanly.

 

[droid]

What are the hops you're using?
Hops can definitely throw stone fruit.

galaxy mostly dry h and waimea ?, bittered with Ella, Summit, Galaxy or Waimea, got a full mosaic in the fermenter at the mo

What say yee?

 

[Spiesy]

galaxy mostly dry h and waimea ?, bittered with Ella, Summit, Galaxy or Waimea, got a full mosaic in the fermenter at the mo

What say yee?

Galaxy can certainly display stone fruit/passionfruit.
I don't have any experience with Waimea

 

[droid]

thanks mate, I do like the yeast, maybe I need to back off the Galaxy a bit, the next couple are Galaxy free so that'll confirm it I spose

cheers

 

[dicko]

I found it to be a pretty neutral sort of yeast, especially at 17-18

Do I still owe you some Bry-97 Dicko? Shoot me a pm with details and I'll get them out to you

Hi Yob,

I am really not too worried about it mate, all the beers so far have worked fine using this yeast.
I have not had any problems with attenuation and I have been happy with the result.
The problem may have been part of a batch but I have been very happy with each result with my beers.
I have two packets left and I will run them in the next APA or similar....you owe me nothing I am pleased with the great service and the generous offer.

Cheers and thanks for your attention..

Dicko.