BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to deliver high quality ales. BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers.  Traditional ales made with 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.

The optimal temperature range for BRY-97 yeast when producing traditional styles is 15°C(59°F)  to 22°C(72°F)

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  ≥  5 x 10⁹ per gram of dry yeast
• Wild Yeast  < 1 per 10⁶ yeast cells
• Diastaticus: Negative
• Bacteria  < 1 per 10⁶ yeast cells

BRY-97™ TDS

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.
• This strain is POF Negative

The optimal temperature range for LalBrew BRY-97™ 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.