LalBrew Bry-97™ – American West Coast Ale Yeast (11g)
LalBrew BRY-97™ is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce high quality ales. LalBrew BRY-97™ is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a beta-glucosidase enzyme, LalBrew BRY-97™ can promote hop biotransformation and accentuate hop flavor and aroma. Traditional ales made with LalBrew BRY-97™ include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine.
Microbiological Properties
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Bry-97™ Yeast:
- Percent solids 93% – 97%
- Living Yeast Cells ≥ 1 x 10^9 per gram of dry yeast
- Wild Yeast < 1 per 10^6 yeast cells
- Bacteria < 1 per 10^6 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis
Brewing Properties
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Bry-97™ yeast exhibits:
- Vigorous fermentation that can be completed in 4 days
- Medium to High Attenuation and High Flocculation
- Aroma and flavor is neutral with slight ester notes.
- The optimal temperature range for LalBrew New England™ yeast when producing traditional styles is 15°C(59°F) to
22°C(72°F).
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.