Looking to hear about experiences you might have had using Danstar's BRY-97.
We are on our 3rd generation. First pitch only attenuated to 65%, a stout mashed at 154F.
We then dropped mash temp to 151 and got 71% AA.
Fermentation was fast and furious, about 36 hours dropped 37 gravity points.
Very messy fermentation on all three so far, obviously a top cropper.
Taste is clean but not as clean as WLP001 or 1056.
More fruity, almost like wyeast 1272 or WLP 051 in my opinion.
Like I said, just started messing with this but that is my experience. I love it personally.
Going to drop sacc mash rest to 149 and see what we get next time, hoping for about 75% AA.
l;et me know your experience, when you ahve them
I have brewed 4 batches with it, 2 were initial pitches from the brick and 2 have been from harvested slurry. The initial pitches from the brick were rehydrated and poured through the PRV into non-oxygenated wort, the 2 slurry pitches were pitched into oxygenated wort. The harvested started attenuating about 14-18 hours faster than the initial uses (which is to be expected).
I also brewed a stout, mashed at 154, started around 18P and also got around 65%. Other beers are more mid-range gravities seemed to attenuate a little better at the same mash temp.
My fermentations have all started at around 63F then allowed to rise to 67 or 68F during the last day or two. I haven't really brewed any beers with it that were delicate so nailing down an accurate flavor profile with it is tough. It has some bready/doughy characteristics initially, after the yeast is fined out, it seems to be pretty clean. I am still dialing in kettle utilization, etc. on my system so I can't comment if the yeast seems to deemphasize hop bitterness and some other sites mention. The krausen is also very slow to drop.
The yeast seems acceptable but I can't decide if its price premium is worth it.
Last edited by Triptych; 01-15-2013 at 11:27 AM.
We've gotten to our 7th generation so i have some more info.
We pitched a 500 g brick on the first gen and have been harvesting slurry for a month now.
We found the yeast is a huge sulfur producer at cooler foermentation temps (<66F).
We've actually had to rouse the yeast and then dry hop two beers just to off gas the sulfur this yeast produced.
When we ramped up temps to 68-70F, the sulfur went away...mostly.
We found it attenuates to about 73% ADF with a mash around 156F and to 80% with a 152F mash. This was very nice.
around generation 6, we started noticing a tart flavor...ive read about some yeast giving this flavor but never experienced this strongly. Almost like granny smith apple. Maybe its strong acetaldehyde??
I would recommend anyone using this yeast to pitch warmer and let it ramp up at end of fermentation.
It lets the hops shine bright and has a clean-ish flavor. like WLP 051 or Wyeast 1272 in my opinion.
We are going to keep using it.