Cheshire Cat
Landlord.
I can’t detect any I use it for colour
Nah! Although I've perhaps only used 1% for increasing colour in Bitter, not tried 2% or used it for imparting red colour. But black malt (or any darkly roasted grain) certainly does impart a red colour and if @Cheshire Cat says 1-2% will I for one will believe him.do you not get a toasty flavour with that? Even with low amounts of 1or 2%?
Nah! Although I've perhaps only used 1% for increasing colour in Bitter, not tried 2% or used it for imparting red colour. But black malt (or any darkly roasted grain) certainly does impart a red colour and if @Cheshire Cat says 1-2% will I for one will believe him.
Humm. You remember I'm a 5AM Saint fan? I've got a small batch in planning at the moment (small = 20L).what do use in your 5am saint?
BRY-97 and US-05 are the same. The brightest version I brewed was with S-04, and it work for the style and the final beer was crystal clear.Yeah it was mentioned here dry hopping darker ales
mine is pretty much as 2019 brewdog Recioe but carared instead of caramalt( close anyway I think) and missing some melodinion in with the Munich. Was going to use caramuich iii for medium crystal, and cara aroma for dark crystal as it’s 400ebc
same as you the reason I am shying away from 05 is as you say, it doesn’t clear that well. Not usually a problem but I want this bright. Liberty bell could be an option. Isn’t bry97 the same as 05?
S04 Perfect for an Irish red but for an american hoppy Amber? it’s an option.and it work for the style
Sorry, I was talking Irish Red. Have you considered WLP090? It’s more flocculent than US-05, drops like a stone and finishes dryer and with brighter hop expression. It’s my go to for most American styles.S04 Perfect for an Irish red but for an american hoppy Amber? it’s an option.
I love it, the current culture is on generation 4 and due another cycle anytime soon. I haven’t used it in an American Amber yet and I’ve got the LAB Irish Red entry to brew next week (WLP004 for that one).I was looking at a that today. San diago super yeast. Never tried it but sounds good. Or the wyeast American ii
... Isn’t bry97 the same as 05?
BRY-97 and US-05 are the same. ...
My comment was meant to be helpful, and not as criticism.How did I get into one of these "is it" or "isn't it" American yeast arguments? Basically, there is so much complete bol**** speculated about sources of yeast, you can say what you like and some turnip will be backing you up. Next minute it's on some wallchart table and half the brewing world believes it.
I picked out BRY-97 because Lallemand claim it is "a neutral strain with a high flocculation ability". "High flocculation" aren't words I'd connect with US-05. But perhaps Lallemand can be dragged into writing complete bol***** too? So Lallemand are lying? Could be?
Seems to sediment out quite well, but perhaps I'm writing complete bol*****? Could be?
I think I'll just dip out of this insane yeast chatter.
In a nutshell, BRY-97 is NOT your typical Chico strain like US-04 <sic>, Wyeast 1056 or White Labs WLP001.
BRY-97 accentuates malt character and provides some fruity notes (pineapple, citrus). It also has a huge frothy krausen head and a long lag time compared to US-05.
Neither was my comments a personal criticism. Just an observation I'm being dragged into one of those "trendy" speculative yeast arguments.
This is on the Brewer's Friend site:
I'm sure you won't have to look far to find an opposing view.
Should say ... BRY-97 has a reputation for being a slow starter. Perhaps? But it has always started within 12-18 hours for me (okay, that may be a bit slow). The other yeast I use when I'm after something "clean" (I take that to mean "no taste") and fairly attenuative is "Nottingham". No slow starts with that! Or US-05-like fluffy sediments.I’ve ordered bry 97. I’ve used it before but didn’t make a note on clarity as normally I’m not chasing it. I’m a fan of US05 but if this clears better it’s just the job here. ...
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