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
| Manufacturer | Danstar |
|---|---|
| Yeast Format | Dry |
| Yeast Type | Ale |
| Yeast Origin/Influence | USA |
| Min Fermenting Temp | 62 |
| Max Fermenting Temp | 72 |
| Flocculation | Medium-High |
| Min Attenuation % | 70 |
| Max Attenuation % | 75 |
Customer Reviews
- Great dry yeast - Use yeast nutrient Review by Lon
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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. (Posted on 1/29/13)Rating - As good, if not better than US-05 Review by Jason
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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. (Posted on 11/16/12)Rating
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