Style 1. IPA w/ s. hemisphere hops 2. Milk stout w/ nibs Yeast A. BRY-97 B. Nottingham C. You seriously need to consider another option for this style.
Can't do that. There are two packs of yeast available, one Notty and one BRY-97. There are two styles of beer to be brewed. Only two options are on the table.
DEFINITELY use the BRY97 in the IPA. I started using it in mine quite a few years ago (albeit in liquid form) and it has been great.
Bey-97=WLP-051=Wyeast1272. Those are used by several ale breweries, notably Anchor for their ales. It was the Ballantine Ale strain.
This was my plan, but it occurred to me that I have also brewed IPAs with Notty, and wondered about BRY97 and stouts. Was just curious how many people would do suggest the opposite plan.
Notty is a great attenuator of 77-78% every time guaranteed. I love it in IPA. Great for just about any style actually. I am not experienced with BRY-97 but know that it is has a very long lag time. I would try it in the milk stout.
I recently brewed a batch with BRY-97 (my first with this dry yeast, although I have used a liquid version of this strain many times) and can confirm the long lag time. It was a centennial IPA. See two-hearted clone thread; I modified the recipe to make a somewhat lower gravity IPA. That beer dropped from 1.060 to 1.006. BRY-97 can attenuate. Edit: Perhaps the attenuation had something to with my mash. For one reason or other my mash temp was 140 F, 10 degrees lower than intended (I probably misread the thermometer at strike temp). This went undetected for 15-20 minutes, at which time I pulled a decoction and got the temp up to 150F, where it remained for the rest of the mash. I can imagine the low initial mash temp and perhaps the decoction made for a more fermentable wort. This actually got me wondering what assumptions go into the attenuation numbers that the yeast manufacturers post. I was going to ask @VikeMan , given that I think he has posted about it in the past, possible in the context of programming his spreadsheet. Plus, he knows everything and responds positively to a good dose of flattery
LOL. I think some of the basis for the yeast manufacturers' attenuation ranges come from typical results with the styles those strains are traditionally used for. Makes sense if you'll be brewing those styles, but misleading if not. What can be frustrating for new brewers is looking at the numbers and assuming there are some sort of magic barriers at the upper and lower ends of the range. Same with recommended fermentation temps, even with not so new brewers.
