Bulk 500g - LalBrew - Premium BRY-97 - American West Coast Style Ale Yeast
This West Coast Ale yeast is used for a clean neutral profile that is able to attenuate the majority of fermentable sugars in your wort. BRY-97 also has no overwhelming characteristics meaning that it will help showcase the your aroma and flavour.
LalBrew - BRY-97 - American West Coast Style Ale Yeast x 11g - Lallemand
LalBrew® BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute.
Culture Collection for its ability to produce high quality ales. LalBrew® BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers.
Through expression of a beta-glucosidase enzyme, LalBrew® BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma.
Traditional ales made with LalBrew® BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine.
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® BRY-97 yeast:
Percent solids 93% – 97%
Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests.
*According to the ASBC and EBC methods of analysis
Brewing PropertiesIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® BRY-97 yeast exhibits:
Vigorous fermentation that can be completed in 4 days
Medium to High Attenuation and High Flocculation
Aroma and flavor is neutral with slight ester notes.
The optimal temperature range for LalBrew® BRY-97 yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F)
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
The document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.