Danstar Belle Saison and BRY-97. Who's using them?

I have not, but I am you finally removed that marble from your asshole.

 

I have belle saison in the carboy right now. It has been about 13 days and seems to have fermented well. Haven't anything to report regarding ester production, etc. It's not floc ing out.

I think there is a thread about 97. It sounds like it's Chico.

 

fixed

 

I think that bry-97 sounds more like wy1272 than 1056, but why use dry yeast these days?

 

I don't know what kinda process these company's do to turn a liquid yeast culture into a dry and powdered form but I just can't imagine that its gonna be as good and or superior to liquid yeast. I don't have any dry yeast experience so I'm not saying that you can't make good/great/excellent beer with dried yeast, but yeast in dry form just kinda freaks me out I guess? I do a lot of online ordering and I can't see saving $2 on yeast being worth it.

So I don't know what trolling means but if it means ignorance then yes, I'm probably just trolling.

 

Looks like it hurt.

 

Pat, there are a lot of high quality dry yeasts available. They are somewhat limited from a variety of yeast strain perspective but the strains of dry yeast are comparable to the quality of liquid yeasts in my opinion.

Some yeast you should consider trying:

Below is what I posted previously:

· US-05: an excellent yeast for APA and American style IPAs
· Nottingham: also an excellent yeast for APA and American style IPAs since it is so neutral. I have never used this yeast for English style ales.
· Windsor: one of my preferred yeasts for Bitter Ales; I really, really like the esters this strain produces in my Bitter Ales.
· S-04: I have used this to make English style ales which have dark malts (e.g., Northern English Brown Ale, Porters, etc.). I have always been happy with this yeast (for those styles).
· Coopers: this is my preferred yeast for my Oatmeal Stouts; this strain makes an excellent Oatmeal Stout

I have used Munton’s dry yeast a few times many, many years ago when I started homebrewing. That yeast made nice beers.

Cheers!

 

Thanks Jack!! I've been thinking about trying dry yeast out for a while, but I haven't as I've heard numerous times that liquid yeast is of more quality than dry, and liquid yeast is giving me very nice results. I know I shouldn't nock anything till I've tried it, but I guess I've been being a yeast snob?

 

I've used BRY-97. Floccs quicker than US05. A little less hop forward, similar attentuation.
I'm very interested to hear about the Belle Saison as well. There is a thread over at homebrewtalk about it, but nobody is saying "I used Belle Saison in a recipe that I usually use (565, 566, 3711, 3725, etc) in, and it tasted this way".

 

I used to think liquid>dry. I used S-05 in a batch to try it, and was very happy with the results. If I don't want to make a starter, if I get the urge to brew last minute, and... if the dry yeast I like as much or more than the liquid... its dry yeast.

I've been planning on trying the BRY-97, but haven't pulled the trigger yet. Maybe on the galaxy IPA I've been planning to do...

 

I've used BRY-97. One satchet direct pitch with no rehydration, and then repitched it 2 times after. First time, flocc took longer than US-05. The subsequent repitches it flocced faster. As others said, it slightly muted hop flavors to where if I used again I'd increase my hop usage. Overall, not good enough to switch from US-05 for me but it wasn't terrible either.

 

I think it's more of a combo myself of 1056/1272. It floccs like 1272, actually better I've found, and doesn't give the citrusy notes that 1272 does. More bland like 1056.

I like it over US05 myself. The longer lag time doesn't bother me when I use it. I do however, love the clarity I get from it, and it's a faster fermenter once it gets going.

I also think it's a good yeast for new homebrewers who aren't really keen on temp control. I've found that too cold, which is unlikely for a new guy, actually slows this bad boy down. I've had this up to close to 70, and it hasn't thrown me any surprises or off flavors that I could detect.

 

Also,

I have some 3711 going into a Saison tomorrow.. I ALMOST got the belle saison, but no one at my LHBS had used it yet, and couldn't comment on it. I decided to go for ol' trusty.

 

Freeze drying bacteria (lyophilization) is a very well established method for the archiving and long-term storage. The approaches used vary widely, but they all following the standard process associated with lyophilization, namely the freezing of the sample, application of a high vacuum, warming of the sample while under vacuum which causes water sublimation, driving off excess water through a drying phase, and finally sealing of the sample to prevent water uptake. This general process is used to preserve bacteria, fungi, yeasts, proteins, nucleic acids, and any other molecules which may be degraded due to the presence of water.

The strains are just as good, except cheaper (Recent increases in price, but still cheaper), have a higher cell count, and store better (Way Better due to the lyophilization). Also, some are gluten free.

Its worth trying. If worried, try a split batch and see if you like it better than the equivalent liquid yeast. Nottingham is a very forgiving yeast, which even if fermented hot is incredibly neutral w/o fusels or off flavors.

 

Belle Saison: I tasted my saison just before bottling and it was skunked. Evidently, I failed to adequately cover this batch. Disappointing. Anyhow, the only useful information that I have to add now is that belle had very high attenuation, 90%.

 

Using Belle Saison and as with all Saisons it can eaisly be mistaken for having off flavours when its still doing its thing. Let it sit somewhere warm for around a month, bottle and leave for at least another 4 weeks (at least) and then see if it really has skunked.... err looking at when you made I'm wondering if you just dumped it?

As for liquid vs dry I've spilt at batch and found dry was good when the beer was young then liquid came into its own after a couple of months conditioning.

 

I have used Belle Saison many times with excellent results, not sure yet about BRY-97 I would need more batches to give an opinion.

 

Esteban, how would you describe the flavor profile of Danstar Belle yeast?

Cheers!

Jack