Spunding with BRY-97 West Coast Ale Yeast

[Over The Cliff Brewing]

Any of you pressure fermenting brewers tried BRY-97? If so, what did or did you not like about the outcome? My plan is to brew an amber ale with this yeast but under pressure. Your thoughts?

 

[Viejos Cañones]

Some of my parameters

• Pressure at 1 Bar 15 PSi during the first part of fermentation then 1.6 Bar until completion
  
• 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 BRY-97™ yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F)

Cheers

 

[GFHomebrew]

Some of my parameters

• Pressure at 1 Bar 15 PSi during the first part of fermentation then 1.6 Bar until completion
  
• 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 BRY-97™ yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F)

Cheers

What temp do you start the pressure ferment at ? Do you start in the optimal yeast temp range or at the upper limit straight up?

 

[Viejos Cañones]

What temp do you start the pressure ferment at ? Do you start in the optimal yeast temp range or at the upper limit straight up?

I stabilize the temperature of the wort at 16-17C. I introduce the yeast shake the wort and pressurize to 1 bar. Spunding valve to a 1bar. Two days later (dry hop) and pressurized at 1.6-1.8 bars. Temperature 20C.. If Bottled after 3 days I extract a bag of hops. I control density, and start cooling to 5C.
When the temperature is higher I have noticed a decrease in the esters