BRY-97

I would go for it with the BRY-97. It's on par with US-05.

 

@gvickery, you might be interested in reading this Brulosophy write-up:

http://brulosophy.com/2015/06/01/safale-us-05-vs-danstar-bry-97-exbeeriment-results/

Cheers!

 

BRY-97 is good yeast. It attenuates slightly less than US-05 but is pretty similar.

 

Ya go ahead and use it. Let it be known this yeast can have a very long lag phase.

 

NO stay away, its nothing like US 05. I refuse to use it anymore. All batches were drain pours. Good luck if you use it.


not kidding.

 

In comparison to US-05, I found BRY-97 to flocc better, a bit more estery, not attenuate as well, and be a very slow starter. I, personally, didn't like it, but that's me.

 

Gorm for educational reasons maybe you can allude to what caused you to feel this way?

 

It is a slooowww starter. More esters than US-05. Said to be th3 same as WLP-051, which is sai$ to be the Anchor Ale strain.

 

Sure,

made 7 separate batches of pale or ipa type brews. Differing grain bills but the usual mashing sparging fermenting and bottling methods. All developed a nasty foam head on the fermenter, all had a bitter, medicine revolting taste. All were drain pours.

After the first 3 batches it was suggested that they were getting infected, so, new fermenter, new racking cane and hose, even received brand new bottles from friends. no joy.

Thought it was my plate chiller so i trashed that, replaced with a new stainless steel immersion chiller, More of the same. Waited a while looking at the last few packages of 97 yeast while I was brewing the exact beers with Nottingham, muntions and 05 with no issues.

made 3 more batches with 97, all the same , all drain pours.

it had been advertised as a yeast strain for west coast ipa. Ive had a few west coast ipas and they don't taste like that.

Good luck if you use it.

Disclaimer,, Due to previous threads, clearly this information, is not university proven, just an old farmers observations. so to some, it aint worth shit, hahahahahahahaah.a

 

I have used BRY-97 2x, with it throwing diacetyl into IPAs. Twice bitten, thrice shy. Probably just means I could stand to manage it differently than my normal routine. I ended up saving these beers by krausening in the keg with some active US-05 and giving it a good amount of extra time before serving. They turned out drinkable, but it was a hassle that I wouldn't have faced if I just used US-05 in the first place.

I like your idea of using Notty instead. I would also say that Windsor would be a good choice for an amber, but be aware that it is a low attenuator. I would reserve it for beers that you want to be sessionable and malty. It's nice in the mild I have in my keezer.

 

I used bry97 in a strong amber ale. It was VERY slow to start but the resulting beer was incredibly delicious. It has a little more character than 05, floccs better. Other than the slow start, it worked very well for me.

 

I've used BRY-97 several times...don't remember any particularly slow starts...just that the sachet contents were a lot darker than most other neutral yeasts.

 

Bry-97 = WLP051 = 1272

Just brewed my first batch with it a couple days ago. Rehydrated 1.5 packs into 1.064 wort. Wasn’t that slow to start, maybe slightly slower but had a steady bubbling airlock at roughly 18 hours I think.

House yeast for a lot of breweries, 10 Barrel in the NW and Bissell Brothers just to name a few. Takes a little longer and is a little more temperature sensitive than 001. It has been recommended to me that it can need a few days north of 70 to clean up after itself. Interested to see how it turns out. Going to try transferring to a keg with a large DH addition with a few points left and Spund.

 

Per brewing network session podcast bissell brewer said they use the a anchor ale yeast. Is that this same strain? I used bry-97 on a celebration clone to mix things up and wasn't super happy. Took forever to start and seemed kinda muddled in my hands. Seems like it would be good for an amber, red or brown. Not hops

 

Yes, it is said to be the Anchor Ale yeast.

It was originally the Ballantine Ale yeast. It is a top cropper too.

 

Enjoy your brew day and beer! Let us know how the final beer turns out