Name: LalBrew® BRY-97™ American West Coast Ale Yeast
SKU: LalBrew® BRY-97™
Price: 166.00 USD
Availability: InStock

LalBrew® BRY-97™ American West Coast Ale Yeast

$166.00

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.

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SKU: LalBrew® BRY-97™ Category: Yeast

Description

Quick Facts

Beer Styles: American ales

Aroma: Neutral with slight ester

Attenuation: Medium to High

Fermentation Range: 59-72°F (15-22°C)

Flocculation: High

Alcohol Tolerance: 13% ABV

Pitching Rate: 100-200g/hL to achieve a minimum of 1-2 million viable cells/mL

Microbiological Properties

Classified as Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew BRY-97™ Yeast:

Percent solids: 93% – 97%
Viability: ≥ 5 x 109 CFU per gram of dry yeast
Wild Yeast: < 1 per 106 yeast cells
Diastaticus: Undetectable
Bacteria: < 1 per 106 yeast cells

Finished product is released to the market only after passing a rigorous series of tests.

Brewing Properties

In Lallemand’s Standard Conditions Wort at 68°F (20°C) LalBrew BRY-97™ yeast exhibits:

Vigorous fermentation that can be completed in 4 days.
Medium to high attenuation and high flocculation.
Aroma and flavor are neutral with slight ester notes.
The optimal temperature range for LalBrew BRY-97™ yeast when producing traditional styles is 59°F (15°C) to 72°F (22°C).

Lag phase, total fermentation time, attenuation, and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew BRY-97™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.

If you have questions, please don’t hesitate to contact us.

Why Dry Yeast?

Yeast regularly contains under 7% water while dry brewing. Rigid standards of quality are upheld during processing to refrain from microbial pollution. The exceptional strength of dry yeast takes into account rigorous QC testing to guarantee that under 1 wild yeast cell or bacterium per million cells of yeast is detected while brewing.

When it comes to most strains, 1g of dry yeast includes at least 5 billion suitable cells; however, the figure will shift marginally depending on the batch. Please contact us with any questions.