I used it in a pale ale, that I brewed last weekend.
It’s fermenting in the low 60°’s.
I’ll let you all know how it turns out.
I took a gravity sample of my IPA yesterday with 2012 Cascade and Chinook. Beersmith told me I hopped it to about 54 IBUs. The reason I call it IPA is because the OG was supposed to be 1.055, but I ended up with 1.061…so it’s borderline. The gravity came down to 1.010! Crazy. So the abv is 6.66%. The number of the beast!!
Anyway, the hops didn’t taste way out front, but I could definitely tell I’d used Chinook. The grain bill was 2-row and about 10% Special B, so it tasted similar to Arrogant Bastard, which is sort of what I was wanting.
I think I’d use this yeast again.
Any sourness? I’ve had some off flavors from Nottingham, so I tend to stay away from Danstar yeast.
Not that I noticed in the sample, but I guess I’ll find out when I keg it this weekend, or a few days after I keg it, rather.
And indeed it is fine. Kegged last night after a taste test.
Can’t say to the OP this yeast is great since I mixed it with SO5 but my beer tastes fine to me. I didn’t taste anything unpleasant and I plan to order more soon.
I too did not have any really noticeable signs well after 48 hours of pitching, so I got nervous too and pitched some Nottingham on top of it. Finally got very significant signs, nothing says fermentation like krausen!
Note: I didn’t rehydrate the originally pitched BRY-97. I’ve picked up some of Denny’s habits I guess! I’ve always had activity in 24 hours or less using this method. That’s why I pitched extra yeast after 48. I have one pack left, I’m gonna make sure I rehydrate it, when I use it. Hopefully it’s still viable. I had the same issue with Notty a couple years ago. This only reconfirms, US-05 is my go to yeast. No issues ever with it. Either that or 1056.
Sigh
Hydrated this yeast in 95F tap water this Sunday and it took off within 24 hours. Big fluffy krausen bobbing as I type. I also split this eleven gallons with S-05. Same treatment same performance.
Why the sigh? Seems like a good thing. I rehyrdrated mine and it took between 24 and 48 hours to form krausen at 66F. But it finished out pretty low, down to 1.010 from 1.061. So, that’s good I guess. I may stick with US-05, but this yeast hasn’t made a bad impression just yet.
Checked the gravity on mine today.
Went from 1.040 to 1.005. 87% attenuation !
I did mash low at 149°f.
Beer tatses OK.
I like mine, it might actually be one of the top 5 beers I’ve brewed. The yeast, to me, seems more or less like US-05. I’d brew with it again. But since US-05 is a bit cheaper, I’d prolly just stick with that.
“I like mine, it might actually be one of the top 5 beers I’ve brewed. The yeast, to me, seems more or less like US-05. I’d brew with it again. But since US-05 is a bit cheaper, I’d prolly just stick with that.”
+1