683 replies to this topic

[positiveContact]

The second 4-6oz sample was better than the first.  It would not pour at first so I had to flush the beer out with CO2 and there was a bit of debris in glass #1.  I did expect more aroma but that may come with a bit of conditioning and more CO2.  That is not the fault of the DME though.  If I did not know it was an extract beer I would have assumed it was all grain.  I got no twang or typical extract taste.  It is 80% there right now and that will go higher with some conditioning time IMO.  I will not hesitate to do this again just with a few less hops    

 

so I can't remember what predicated this batch - was it b/c you found a hot deal on DME?

[HVB]

so I can't remember what predicated this batch - was it b/c you found a hot deal on DME?

Yeah, that was the start of it.  It was 6 bucks for 3 pounds so I figured why not.

[denny]

All you 05 users..try BRY97 instead.  I far prefer it.

[HVB]

All you 05 users..try BRY97 instead.  I far prefer it.

Used it but it was slow as hell and I did not find it any better.  

[positiveContact]

All you 05 users..try BRY97 instead.  I far prefer it.

 

 

Used it but it was slow as hell and I did not find it any better.  

 

I'd be interested to hear about any differing factors here.  yeast handling, pitch temp, ferm temp, rehydration, OG, etc.  you guys are both great brewers so I wouldn't blame user error.  also, how many times have you guys used this yeast?

Edited by Zsasz, 20 September 2019 - 01:39 PM.

[denny]

I'd be interested to hear about any differing factors here.  yeast handling, pitch temp, ferm temp, rehydration, OG, etc.  you guys are both great brewers so I wouldn't blame user error.  also, how many times have you guys used this yeast?

 

I do exactly the same as with pretty much every other yeast.  Chill to 60-63, pitch (no rehydration ever), OG up to 1.075 (that's the highest I've gone)ferment.  I've used it maybe half a dozen times.  Hope to get to it again next week and actually pay more attention,

[Big Nake]

Brewing now... a Czech Lager with Avangard Pils, a bit of Vienna and Carahell.  Saaz hops and 2278.  Just about to runoff the mash and add some FWH.  Cheers.

[positiveContact]

I do exactly the same as with pretty much every other yeast.  Chill to 60-63, pitch (no rehydration ever), OG up to 1.075 (that's the highest I've gone)ferment.  I've used it maybe half a dozen times.  Hope to get to it again next week and actually pay more attention,

 

what would you say it is most similar to in terms of wyeast or white labs?

[denny]

what would you say it is most similar to in terms of wyeast or white labs?n

1056.  In fact, legend has it that BRY97 is Ballantine ale yeast.  Ken Grossman cultured the yeast from Ballantine Ale when he was homebrewing, used the same yeast when he opened Sierra Nevada, and now it's what we know as 1056.

[zymot]

1056.  In fact, legend has it that BRY97 is Ballantine ale yeast.  Ken Grossman cultured the yeast from Ballantine Ale when he was homebrewing, used the same yeast when he opened Sierra Nevada, and now it's what we know as 1056.

How do compare and contrast the 1056, WLP-001, US-05 and BRY97?

[positiveContact]

1056.  In fact, legend has it that BRY97 is Ballantine ale yeast.  Ken Grossman cultured the yeast from Ballantine Ale when he was homebrewing, used the same yeast when he opened Sierra Nevada, and now it's what we know as 1056.

 

isn't that same claim that goes with US-05 though?

 

How do compare and contrast the 1056, WLP-001, US-05 and BRY97?

 

also interested in this.

[HVB]

Alway thought BRY-97 was 1272.

There is a post on the AHA forum that state:

"US-05 and BRY 97 are not the same yeast strain. US-05 is BRY 96.

BRY 96 = Ballantine "Beer," "Chico," Wyeast 1056, White Labs WLP001, and Fermentis US-05
BRY 97 = Ballantine "Ale," Anchor Liberty Ale, Wyeast 1272, White Labs WLP051, and Lallemand BRY 97"

https://www.homebrew...p?topic=23360.0

[pkrone]

I did a German pils Saturday night.   Went well into the evening- it's just too hot here still to be finishing up a brew day at 3 pm.      95/5 Barke pils/carahell   35 IBU's.  H17 harvested from previous batch.  First time adding a little zinc to the fermenter...   we'll see how that works out.

Edited by pkrone, 23 September 2019 - 09:29 AM.

[Big Nake]

I did a German pils Saturday night.   Went well into the evening- it's just too hot here still to be finishing up a brew day at 3 pm.      95/5 Barke pils/carahell   35 IBU's.  H17 harvested from previous batch.  First time adding a little zinc to the fermenter...   we'll see how that works out.

Pete, what is H17?

[denny]

How do compare and contrast the 1056, WLP-001, US-05 and BRY97?

 

I'd say 1056 is the cleanest, 001 and BRY are tied for second and 05 is a distant third.  Brulosophy tested 05 against 001 and 001 was favored.  We tested 1056 against 001 and 1056 was favored.

Alway thought BRY-97 was 1272.

There is a post on the AHA forum that state:

"US-05 and BRY 97 are not the same yeast strain. US-05 is BRY 96.

BRY 96 = Ballantine "Beer," "Chico," Wyeast 1056, White Labs WLP001, and Fermentis US-05
BRY 97 = Ballantine "Ale," Anchor Liberty Ale, Wyeast 1272, White Labs WLP051, and Lallemand BRY 97"

https://www.homebrew...p?topic=23360.0

 

Nope.  Fermentis bought a pack of 1056 and cultured 05 from there.  There was  amajor lawsuit about it.

[HVB]

I'd say 1056 is the cleanest, 001 and BRY are tied for second and 05 is a distant third. Brulosophy tested 05 against 001 and 001 was favored. We tested 1056 against 001 and 1056 was favored.


Nope. Fermentis bought a pack of 1056 and cultured 05 from there. There was amajor lawsuit about it.

I was talking about BRY-97

[Bklmt2000]

Kegging a batch of Dortmunder next Monday, and harvesting the yeast cake (34/70) to be repitched Tuesday into a bockbier.

 

Want to get this one made so it can sit in a keg and lager for a month or so, to be ready in time for Turkey Day.

[pkrone]

Pete, what is H17?

 

Hey Ken!    It's Imperial Yeast's Bavarian lager strain.   It appears to be a strong fermenter.  First batch with is was a Dort.   I did a single step starter and it was ready to spund in 5 days at 55 degrees.     This one has dropped 27 points in less than 48 hrs at 55 degrees.     No tasting notes yet...

[Big Nake]

Hey Ken!    It's Imperial Yeast's Bavarian lager strain.   It appears to be a strong fermenter.  First batch with is was a Dort.   I did a single step starter and it was ready to spund in 5 days at 55 degrees.     This one has dropped 27 points in less than 48 hrs at 55 degrees.     No tasting notes yet...

Nice.  Please report back when you have sampled it.  I always like to know the origin/flavors of a lager yeast strain.  Curious to know if it's similar to Omega Bayern or maybe something else.  I like the aggressive fermentation quality, that's for sure.  Cheers.

[HVB]

Nice. Please report back when you have sampled it. I always like to know the origin/flavors of a lager yeast strain. Curious to know if it's similar to Omega Bayern or maybe something else. I like the aggressive fermentation quality, that's for sure. Cheers.

Imperial Harvest, L17, should be the "same" as Omega Bayern.