So the BRY-97 brew turned out really good. This recipe was a little unbalanced with too high bitterness. Upping the Amber candy syrup probably would have balanced it out.
Now for the yeast. I experienced a delay in the Krausen forming like all other brewers. Although I understand it is fermenting quite well before the Krausen forms. This beer finished in the usual 3 weeks time and cold crashed for a few days. It produced a lot of trub compared to US-05, I'm talking two to three times the amount. And as such I ended up sucking some into the keg.
I also brewed a glutenous beer with BRY-97 and it fell clear quite quickly, faster than US-05. Although it ferments very cleanly it does remove a lot of the hop aroma. This makes the yeast perfect for Pale Ales or Blonde beers which are not as hop aroma forward.
So the positives of this yeast:
- Solid fermentation
- Very clean flavour
- Has no problems fermenting Sorghum
- Falls clear
- Slow to form a Krausen
- "Steals" the hop aroma
I didn't bottle carbonate any of this batch, so if you do please share your experiences.