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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
4.2 / 5.0
34 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
BRY 97 The right yeast for high grav?
I was brewing a triple ipa,this was the recommended yeast from NB.I wasn't sure if it would be enough for the high gravity brew I was making. I did a 1 liter yeast starter,twice, because I didn't have a 2 liter flask.(I have one now.)I'm dryhopping right now and the abv is 11.5 . Seems like the right choice!
March 30, 2018
1 month ago
I've tried this yeast 4 ~5 times. It is a slow starter and always stalls on me. US-05 NEVER behaves this way. I'm done with BRY-97.
February 9, 2018
1 year ago
Diacetyl problem
I had to pitch extra yeast to clean up the diacetyl (used US-05)
April 28, 2017
over 2 years ago
My summer time go to
Been experimenting with Danstar bry-97 for a couple years. Ferments clean at 68-72 degrees. In my opinion it works very well with Chinook hops. Also very pleased with how it pairs with Columbus and Nugget. Seems it mutes hops with citrus, pine or fruity character. Great choice for getting down and dank. I have also done a couple pleasing stouts with this yeast.
July 25, 2016
Danstar Yeast
A little dodgy… Slow to start even when developed in yeast starter. Adequate after a day or so but I don’t quite trust it and on one occasion after 24 hours of a seemingly very slow start I mixed in a bag of Safale-05, that seemed to do the trick. I won’t buy Danstar again.
July 21, 2016
Response from Northern Brewer
Hi Felipe,

Thanks for your review! Many yeasts take up to 3 days to start, but it is not necessarily a sign of trouble. During this phase the yeast is very active, adapting to their environment and reproducing so they can ferment the sugars well.

Hope that helps!
November 21, 2016
Northern Brewer
great product
Used this for a citra hopped pale and worked really well.
June 20, 2016
Slow start/ Solid finish
Like other reviews mine started slow, which was a little concern, but made up for itself. Used in NB's SMaSH extract kit. Rehydrated and pitched at 66F. Fermented in basement so the beer was right around 64F the whole fermentation. Did not see movement until 35-40 hours after pitching. But around the 74-86 hour mark I had very aggressive fermentation, with krausen coming to the top of the 6 gal carboy. OG 1.043, FG 1.008 in 15 days. 4.58% ABV. 81.39% apparent attenuation. Cold crash, Secondary, resulted in a very clear beer. Will use this again.
May 10, 2016
Good stuff
Works well as it is supposed to. Very pleased!
March 12, 2016
Ive used dry yeast for
Ive used dry yeast for YEARS and have always liked it
November 2, 2015
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
Start typing your question and we'll check if it was already asked and answered. Learn More
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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