Danstar American West Coast Ale Dry Yeast


SKU# Y022

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BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale.

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Danstar American West Coast Ale Yeast

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  • Danstar American West Coast Ale Yeast
Product Details

New! BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale. It is a classic American ale yeast that offers the convenience and long shelf life of dried yeast along with high quality standards and excellent performance.

Quick, clean, and well-attenuating are the chief properties of this yeast. It is most comparable to the "Chico"-style strains. In our experience, this strain stays clean at relatively high temperatures (up to 78F), and flocculation is marginally better than other "Chico" strains. Due to the slightly higher flocculation tendencies, it does slightly reduce bittering levels in the finished beer.

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatDry
Yeast StyleAmerican Ale
Min Fermenting Temp62
Max Fermenting Temp72
Min Attenuation %70
Max Attenuation %75
4.3 / 5.0
31 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
danstar american west coast dry yeast
I put it in my wort and two weeks later I put that wort and some sugar in some bottles, then two weeks after that I had beer. Crazy.
October 28, 2015
I like it. Still a beginner so i'm not sure how it affects beer, but, I used it and it made good beer.
November 10, 2013
As good, if not better than US-05
I made a hop-bursted APA with this yeast (simple grain bill of Canada Malting Pale malt and 1# C-60). With a mash temp of 153, it attenuated like crazy. I got over 88% attenuation with this yeast and still had a hint of maltiness. From now on, I'll always have this yeast on hand.
November 16, 2012
Reliable results.
I ordered two sachet's of this yeast after my first kits yeast failed to perform, i re-pitched this yeast, though slow... the results were reasonable. i used this yeast again in my second round of american pale ale and the results again speak for them selves, though it isn't always consistent in speed... the yeast does its job, i keep it stocked as a back up yeast just incase. i like the crispness and flavor this yeast provides.
January 25, 2014
Great dry yeast - Use yeast nutrient
I've used this yeast in two batches so far. 1) American Stout 2) American Kolsch. For the stout, I used the dry yeast and added yeast nutrient (I always do) - had absolutely no problems with lag and stuck fermentation. These are complaints you might find in forums around talking about this yeast. The Kolsch was pitched with a starter made from yeast isolated from the Stout. Again, absolutely no issues, vigorous fermentation and no lag. The Kolsch wort was made with homemade malted grains, so this yeast is happy with plenty of complex sugars/protein that might not be present in more commercial malt varieties. Flocculates very, very well. Great US-05 alternative if you don't want the ultra-clean finish of US-05 and some complexity from a dry yeast.
January 29, 2013
Great Dry Yeast Option
We have been brewing for 2 years. Last year NB offered the SMASH beer kit including this yeast. It was an instant hit. Some of the complaints I see in other reviews can be overcome by simply Dry Hopping your homebrew. We have used this w/o dry hopping on two batches of American IPA with no problems. We will be brewing our own version of SMASH called A to Z SMASH using Amber LME & Zythos hops, being sure to dry hop for 7 days in 2ndary!
January 22, 2014
Ive used dry yeast for
Ive used dry yeast for YEARS and have always liked it
November 2, 2015
Very Nice with Cacao Nibs
I brewed this one again since I kind of screwed up the oak additions last time (way too long). I used 4 oz of cacao nibs instead of oak and after about 10 days the beer has a very nice flavor profile. It's a little bitter, slightly spiced from the rye and specialty grains, and has a good amount of cacao presence. I would definitely do this beer again with nibs, and I'm thinking about using it for a Rye IPA base.
May 7, 2013
Freakin' Awesome
I've done about 15 beers in the last 10 months, mostly NB kits with some tweaks. Did this beer pretty much according to the instructions, but added an extra pound of pilsen DME. Used Jim Beam Rye, soaked the oak for about 48 hours and put that in for about 7 days before bottling. Best. Beer. Ever.I tend to sample at every step. A sip when bottling had me nervous since the whiskey was super strong. Cracked a bottle at one week, and again, the whiskey was way up front, but the flavor was pretty darned good.Long story short, after about 2 weeks in the bottle, this beer got better by the day. The whiskey started to take a back seat to the malty deliciousness. Tonight, about 5 weeks after bottling, and down to just over half a case, it's smooth and malty, with just the perfect hint of rye whiskey. I'm ordering another kit now, which is why I decided to write this, since I'm on the web site....
August 4, 2014
Great Brew
Amazing kit turned out fantastic. A nice spicy malt flavor with the undertone of the rye whiskey coming through. If your a whiskey lover, this kit is for you. I will be making this again.
January 4, 2013
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Browse 1 question Browse 1 question and 2 answers
I am incredibly new to this home brewing, and i've pitched my yeast into my wart about 4 weeks ago. It took a few days for it to really get going, but it hasn't slowed down yet at all. Is this normal?
I wasn't sure how much one 11g sachet would do , so i've used it to 20L of wart? Is this too little, or too much yeast? I know it's harder to answer than that but is there a ballpark answer anyone can give me?
I was making an amber ale with Marris Otter & Dark Crytal.
G R on Oct 15, 2015
BEST ANSWER: Is there still a cap of foam at the top of the liquid

That would be quite odd as the yeast get most of their job done much quicker. If you are going off of the airlock bubbling

that is unreliable and does not really tell us much about what is actually going on

as it is common for gas to either not be released from the liquid or slowly released over time

and may not actually be fermentation. A hydrometer is the ultimate tool to know for sure. If the beer is no longer foaming at the top and has started to clarify

I would give it a taste to see if it is tasting good

then without a hydrometer

we should assume the beer is done fermenting and should be ready for bottling. 1 packet is good for 5 gallons of wort up to about 1.060 starting gravity.

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