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Danstar American West Coast Ale Dry Yeast

$4.99

SKU# Y022

Flat Rate Shipping only $7.99 only from Northern Brewer
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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$4.99

Availability: In stock

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 Message No
Temporary Stock Message No
Yeast Format Dry
Yeast Style American Ale
Min Fermenting Temp 62
Max Fermenting Temp 72
Flocculation Medium-High
Min Attenuation % 70
Max Attenuation % 75
Reviews
4.2 / 5.0
32 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
20
4
4
3
1
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
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
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
not a porter guy until i brewed this
i am a hop head and wasn't overly enthusiastic about this until it was kegged. the first couple of draws were oakey and whiskey-ee, but thereafter, this was an amazing beer. sadly, i shut the mini-fridge door and it pinched the picnic tap and when i came home, 2 gallons of the beer were on the floor and a 10 pound co2 container was empty. there is an up side though: my houseplants are doing well and my floor is the best tasting floor ever.
August 25, 2013
great product
Used this for a citra hopped pale and worked really well.
June 20, 2016
Rye Flavor is great
I love the rye and oak flavors in every bottle. I will def be brewing this one again.
November 13, 2013
great beer, oak flavor builds quickly
I really enjoyed this beer, used the max amount if time in primary and secondary. Left oak cubes in for fourteen days which was a little long, but the flavor settled down after kegging. At seven days the oak cubes were much more subtle, I would suggest around 10 if doing this again.
February 16, 2013
Smooth - very easy to drink
I was very excited to try this batch. I did encounter some issues with my initial fermentation and had to introduce additional dry yeast to reach the desired gravity. The good news is that it didn't seem to impact the final batch. After reading some reviews, I limited the oak exposure to 7 days. The end result was a very smooth beer with a little spicy bite. I'm not 100% sure if it is from the beer or the Rye whiskey but I like it. I used Sazarac rye which provided to be a good choice and it's modestly priced. I will definitely brew this recipe again in the future.Interesting fact: I brewed this in parallel with the Bourbon Barrel recipe with Marker's Mark for a comparison of the porters with oak and whiskey infusion. I enjoyed both but preferred the the spicy zing of of the rye when compared to the sweetness of the bourbon.You can't go wrong with either but I preferred the rye.
January 7, 2014
Q&A
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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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