Lallemand BRY-97™ American West Coast Ale Yeast 11g

Lallemand BRY-97™ American West Coast Ale Yeast 11g

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 clean fermentations for high quality ales. LalBrew BRY-97™ is a neutral and highly attenuating strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a β-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 American Pale Ale, American Amber, American Brown, American IPA, Imperial IPA, American Stout, Cream Ale, American Wheat, Scotch Ale, Russian Imperial Stout, Roggen/Rye, Old Ale and American Barleywine.

BEER STYLES: American ales
AROMA: Neutral with slight ester
ATTENUATION RANGE: 78 - 84 %
TEMPERATURE RANGE: 15 - 22°C (59 - 72°F)
FLOCCULATION: High
ALCOHOL TOLERANCE: 13% ABV

USAGE:

The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew BRY-97™ yeast, a pitch rate of 50 - 100g per hL of wort is sufficient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation. LalBrew BRY-97™ may be re-pitched just as you would any other type of yeast according to your brewery’s SOP for yeast handling. Wort aeration is required when re-pitching dry yeast.

Dry pitching:
Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consis- tent fermentation performance and reduce the risk of contam- ination. Simply sprinkle the yeast evenly on the surface of the wort in the fermenter as it is being filled. The motion of the wort filling the fermenter will aid in mixing the yeast into the wort. For LalBrew BRY-97™, there are no significant differences in fermentation performance when dry pitching compared to rehydration.

Rehydration:
Rehydration of yeast prior to pitching should be used only when equipment does not easily facilitate dry pitching. Signifi- cant deviations from rehydration protocols can result in longer fermentations, under-attenuation and increased risk of contam- ination. Rehydration procedures can be found on our website. Measure the yeast by weight within the recommended pitch rate range. Pitch rate calculators optimized for liquid yeast may result in significant overpitching.