Interesting. I like to be at least halfway complete with fermentation in 72 hrs.
I’m a pretty relaxed brewer these days. I don’t stress over things like that like I used to. I tell myself “it’s only beer”.
There you go blaspheming again Denny ;).
True. It’s just beer. But if I can be done two or three days sooner by simple pitch rate I don’t see a drawback.
Sure, we each have our own ways of doing things. It’s all good. I just don’t care if it’s a few days sooner.
“it’s only beer”
its only a rash
its only cancer
its only death
I don’t disagree… slower fermentations are more likely to finish with a higher FG for me. It’s just that in the case of dry yeast I don’t see any correlation between lag time and the speed of the rest of fermentation.
fortunately, beer is not as serious as any of those
Maybe one of the groups who conduct beer experiments could brew up a 10 gal batch, split it into two fermenters, pitch one pack of BRY97 into one and two packs into the other and document the results with TILT and verifying FG with good old fashioned finishing hydrometers.
I plan to pitch one pack in one 5 gal batch and two in another and document my results but I’m not equipped to do a split of the same wort.
What if you split one 5 gal batch into two 2.5 gal batches, and used a 1/2 pack in one, and 1 whole pack in another. You could even just bottle 2 or 3 of each, then combine and keg the remainder, without much fuss.
I say “you”, but what I really mean is that anybody who is interested could try this experiment. If anyone does, please report back with results. 
I think sensory analysis should also be a factor. Pitching rate affects flavor as well as attenuation.
For what it’s worth this batch went from around 1.060 to 1.009. mashed at 152. If anything I wanted a higher FG but I’m actually very happy with the body.
Absolutely. The only thing that really matters is the results.
FWIW: I pitched S-04 in my Olde Dog ESB at 11:30. I am seeing activity now. I anticipate it’ll be full on Gatling gun soon.
Edit: S-04 https://youtu.be/6JItYcfj5VM
What is lag time? I guess we often define it as the time when we do not see something happening visually. That does not mean that the yeast is not doing anything. From what I understand it uses the time to take up nutrients. I am still a proponent of that making a yeast starter can be appropriate even with dry yeast. Not for cost savings, but I have at least some anecdotal examples with Bry-97 that it takes off really fast and strong from the starter. My method of starter is super simple. One package of dry yeast into 4 liters of boiled dme at apx 1.035. Just let it do it’s thing. It might foam over if not on a stir plate. I put the stir plate on a minimum setting. Two days and that’s it. It settles fairly quick so I can decant off most of it. Besides that I think Denny is right. Given the time yeast multiplies it should be a matter of 3-7 hours before 1 package almost equalizes 2 packages. I am wondering if it is the double amount of nutrients per yeast cell so to speak that makes it take longer. Just a thought. Chris White did a podcast on BeerSmith that explained the different phases of the yeasts “lifespan” after pitching. Anyhow, when you get good beer with Bry-97, I think the yeast really contributes to that. My favorite dry strain.
Using the Tilt hydrometer, I began to experience what I think you’re describing: ‘blips’ in the log (possibly indicating yeast multiplication activity) without visual airlock activity (indicating CO2 production) at both the beginning and end of fermentation.
Seeing that, I began to define ‘lag time’ as the straight line before the first ‘blip’ or two. My observation does not rely on airlock activity.
I’ve noticed that if I pitch at the higher end of the mfr suggested rate, I see a shorter ‘lag time’ (straight line on the log as I’ve described it above) than if I pitch at a lower rate. It seems others have noted the same thing I have (as cited above).
I also notice a faster fermentation and better AA. Of course, this is anecdotal based on my experience. I used to complain that 34/70 would take 10-14 days to plod along to finish. Now, I am getting 5-7 days however, I am using it just slightly higher (60F) than the recommended temp range (53-59F) which probably doesn’t hurt the speed.
I guess I fall into the camp Brülosophy describes in the article I linked to: “Despite the fact tasters were unable to reliably distinguish between the underpitched and overpitched beers, there were some differences. For example, the underpitched batch took nearly 2 days longer to show signs of active fermentation compared to the overpitched batch, which may be viewed by some as reason enough to pitch more yeast…”
Well, I pitched 1 gram per liter Bry97 into 1.057 wort @ 62*F and it is rocking and rolling at 11 hrs lag time.
Not sure if that means anything …other than Mother Nature is still at work in N AL.
Sounds right. I know people are reporting long lags with it, but I don’t recall seeing that myself.
I’ve got a BRY-97 batch going right now. Took about 30 hours to start up but she’s vigorous, krausen just does not fall even after I believe it’s finished.
Thanks for the info. Using this tomorrow in an ipa. What temp did you run it at? I was thinking upper 60s
I’m at a constant 68 F for the past 7 days. I’ll test and taste tonight. Pretty sure it’s done.
Activity within 18 hours @ 66F. Two month expired packet.