West Coast clean with a soft spot for hops. BRY-97 ferments neutral with only a slight ester, flocculates well and can accentuate hop flavour through biotransformation.
Attenuation 78–84 % · 15–22 °C · High flocculation · Neutral, slight ester · Up to 13 % ABV · 11 g sachet
What it does in your beer
LalBrew BRY-97™ was selected from the Siebel Institute Culture Collection for clean fermentations in high-quality ales. The aroma is neutral with slight ester notes, attenuation is 78–84 % and flocculation is high, so it drops out well once fermentation is done.
It expresses β-glucosidase, an enzyme that can promote hop biotransformation and accentuate hop flavour and aroma. With 13 % ABV tolerance, the same sachet stretches from a pale ale to an imperial IPA, Russian imperial stout or barleywine.
At a glance
| Manufacturer | Lallemand (LalBrew®) |
| Strain / type | American West Coast-style ale yeast (Saccharomyces cerevisiae) |
| Selected from | Siebel Institute Culture Collection |
| Form | Active dry yeast |
| Pack size | 11 g sachet |
| Attenuation | 78–84 % |
| Flocculation | High |
| Fermentation temperature | 15–22 °C |
| Alcohol tolerance | 13 % ABV |
| Aroma | Neutral with slight ester |
| POF / diastaticus | Negative / negative |
| Pitching rate | 50–100 g/hl |
| Rehydration | Not needed — dry pitching preferred |
How much for a 20 L batch
Lallemand recommends 50–100 g/hl — for 20 L (0.2 hl) that's 10–20 g, i.e. 1–2 sachets (approx.: dosage × 0.2 hl, rounded up to whole 11 g sachets).
High-gravity, high-adjunct or high-acidity worts may need higher pitch rates and extra nutrients, Lallemand says — so plan on two sachets for an imperial IPA or barleywine.
How to use
- Dry pitching is Lallemand's preferred method: sprinkle evenly onto the wort as the fermenter fills.
- To rehydrate instead: 110 ml (10× its weight) of clean, sterilised water at 30–35 °C, leave 15 minutes, stir gently, wait 5 minutes, then bring it down to wort temperature in steps of no more than 10 °C every 5 minutes. Never distilled or RO water.
- Ferment at 15–22 °C.
- Re-pitching a harvested slurry? Lallemand says it can be re-pitched like any other yeast — aerate the wort when you do.
- Pack has lost its vacuum? Don't use it.
Pairs well with
Brewing a West Coast IPA? Try it with BESTMALZ BEST Pale Ale, a touch of Weyermann® CARAPILS® and Chinook plus Columbus hops.
Storage & shelf life
- Cold and sealed: Lallemand specifies a vacuum-sealed pack, dry, below 4 °C. It loses activity quickly once exposed to air.
- Shelf life: follow the expiry date printed on the pack (Lallemand: 2–3 years from production for ale yeasts).
- Opened: reseal, keep dry below 4 °C, use within 3 days — unless you vacuum-reseal it immediately.
Food information
- Name: Active dry brewing yeast
- Ingredients: yeast (Saccharomyces cerevisiae), emulsifier E491 (sorbitan monostearate, approx. 1 %)
- Allergens: none (allergen-free per Lallemand)
- Net quantity: 11 g
- Storage: dry, below 4 °C
Good to know
- Clean enough to go beyond American ales: Lallemand's style list also includes Kölsch and Düsseldorf Altbier.
- Sold as an 11 g vacuum-packed sachet.
- Ingredients ship on their own from our partner warehouse in the Czech Republic — one order, possibly two parcels.
FAQ
Is BRY-97 good for a West Coast IPA?
That's its home ground. It's an American West Coast-style ale yeast, and Lallemand lists American IPA and Imperial IPA among its styles.
Does BRY-97 help hop aroma?
It can. It expresses β-glucosidase, which can promote hop biotransformation and accentuate hop flavour and aroma.
What temperature should I ferment BRY-97 at?
15–22 °C.
How many BRY-97 sachets do I need for 20 L?
1–2 — the 50–100 g/hl rate is 10–20 g in 20 L. Stronger or high-adjunct worts may need more.