How do these two compare? Is it true that the 97 is a dry version of WLP051?
As for the first question, I haven’t used 97. For the second, IIRC Mark said that BRY97 was taken from what we know as WY1272/WL051.
BRY-97 has more esters. It starts SLOW.
^^^^Yes, exactly!
Good to know, thanks.
even thought they are definitely different strains, they don’t taste remarkably different to me. My palate may not be as refined as y’alls, but I don’t think substituting one for the other is going to make or break your recipe.
I had a kick where I used the Bry-97 for several batches. I kind of agree with the last post that they are different but not all that different in flavor. But Bry-97 does floculate harder and faster and I felt it did take some of the hops with it (on the hoppy beers I used it on anyway). Makes me want to try this yeast again, maybe I will the next time I have something calling for US-05 like I usually use.
I’ve got a pale ale on tap now that used BRY-97. Pretty clean tasting. I would use it again.
I used BRY-97 one time, last year for an ESB. Lag time was 30 hours. It turned out fine but nothing to really write home about. It did seem to accentuate the malt flavors and leave the hops in the back seat I thought. I also noted that it took 5-6 months of cellar aging before the beer tasted really quite good, before that it was a little hazy and just kind of muddled… can’t say for sure anymore as my memory is pretty bad. I still have two bottles left, I can taste one next week (I’m on-call for work right now, dang it). Got 78% apparent attenuation.
US-05… well we all know what that one does, and it’s pretty good. Attenuation is way higher at like 80-85%.
Just chiming in to agree with a few of the things said. I do feel that it seems to mute the hops a bit. It also tends to finish a couple of points higher than US-05 in the same recipe. I wouldn’t hesitate to use it in something like a brown ale or a small porter. But since the majority of the beers I use a clean ale strain for are hoppy, I keep US-05 on hand at all times but not BRY-97.
Ditto, although I think I might be changing my mind because I don’t always want such high attenuation, plus, I am more of a malt-head and don’t mind hops getting muted in more of my beers. Hmm, gotta think about this… also I might just want to keep Windsor on hand at all times for similar but more extreme reasons, since it only gets 60-62% attenuation…
The one time I used BRY-97 it was for a Ballantine IPA clone. It produced more mouthfeel than Chico. My note was to use the sugar that was in the original recipe I had worked from. I did that recently, and use WLP-051 instead and that had a starter so the lag was reasonable.
That’s a good reason to keep some on hand.
Many of you likely remember Mark’s post in these yeast strains. An interesting read:
A Yeast Hypothesis
That is why I have use the BRY-97/WLP-051 for a few clones. Before that I was using Chico, BRY-96/001/1056.
Both strains work better 2nd generation, IMO. And both produce pretty similar beer fermented at around 62º F - with US-05 being somewhat more powdery and higher-attenuating than BRY-97.
The biggest difference, IMO, is that BRY-97 is much more temperature-sensitive. I have successfully fermented with 1st-generation US-05 as low as 52º F, and I usually ferment with US-05 around 58º F - 62º F. BRY-97 WILL ferment at 58º, but I have been unable to take it cooler than that. Typically, I find BRY-97 is happy and best from 62º F - 66º F. Any colder and the fermentation is slow and lag is unacceptable. Any warmer and the esters are too much for my taste. US-05, by contrast, can ferment pretty effectively from 56º F - 68º F. As such, I consider US-05 more versatile and user-friendly, especially when fermenting at ambient during cooler months (sometimes I will brew too much for my fermentation freezer to handle around March/April).
I use both quite frequently, as well as Imperial Joystick (purportedly Pacman), which is very cold-tolerant and fairly flocculant.
Old topic, I know, but I am very behind on the forum. This is a quote from a former frequent poster from a pm about Bry-97. He was always very open with his input and knowledge on all things s. cerevisiae, so I feel comfortable reposting this respone to my questions regarding Bry-97. If I am wrong, I apologize on the front side.
“From experience, I can tell you that BRY 97 does not like being cold. I would pitch it at 68F, and force attemperate to keep it the internal temperature from climbing above 72F. If you look at White Labs recommendations for WLP051, you will see that they recommend 66F to 70F. Unless you like wasting hops, I would hold your knockout (time 0) hops back for dry hopping. BRY 97 is a late hop stripper. You want to dry hop in a secondary or a keg after the beer has been separated from most of the yeast. This strain is much more flocculent than BRY96.”
Thanks for sharing that. The late hop stripping is very much in line with my experience.
You’re welcome. Unfortunately, I have not yet gotten to my trials with it, and that quote is likely from at least a year ago. I’m sure you know who the quote came from, and I have no doubts about his experiences or thoughts on the matter
I use East COast yeast’s BRY-97 frequently and everything that “he” said was spot on. My last pseudo Ballantine IPA I used mostly late addition hops and was extremely muted. That dude knows his stuff and his information is truly missed.