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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.
In Lallemand’s Standard Conditions Wort at 20°C 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® BRY-97 yeast when producing traditional styles is 15°C to 22°C.
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.