{"product_id":"lallemand-lalbrew-bry-97","title":"Lallemand LalBrew BRY-97™ · West Coast Dry Ale Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eWest 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.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 78–84 % · 15–22 °C · High flocculation · Neutral, slight ester · Up to 13 % ABV · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eLalBrew 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.\u003c\/p\u003e\u003cp\u003eIt 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.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand (LalBrew®)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eAmerican West Coast-style ale yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSelected from\u003c\/td\u003e\n\u003ctd\u003eSiebel Institute Culture Collection\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e78–84 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e15–22 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e13 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eNeutral with slight ester\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePOF \/ diastaticus\u003c\/td\u003e\n\u003ctd\u003eNegative \/ negative\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePitching rate\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — dry pitching preferred\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eLallemand 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).\u003c\/p\u003e\u003cp\u003eHigh-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.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDry pitching is Lallemand's preferred method: sprinkle evenly onto the wort as the fermenter fills.\u003c\/li\u003e\n\u003cli\u003eTo 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.\u003c\/li\u003e\n\u003cli\u003eFerment at 15–22 °C.\u003c\/li\u003e\n\u003cli\u003eRe-pitching a harvested slurry? Lallemand says it can be re-pitched like any other yeast — aerate the wort when you do.\u003c\/li\u003e\n\u003cli\u003ePack has lost its vacuum? Don't use it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a West Coast IPA? Try it with BESTMALZ BEST Pale Ale, a touch of Weyermann® CARAPILS® and Chinook plus Columbus hops.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCold and sealed: Lallemand specifies a vacuum-sealed pack, dry, below 4 °C. It loses activity quickly once exposed to air.\u003c\/li\u003e\n\u003cli\u003eShelf life: follow the expiry date printed on the pack (Lallemand: 2–3 years from production for ale yeasts).\u003c\/li\u003e\n\u003cli\u003eOpened: reseal, keep dry below 4 °C, use within 3 days — unless you vacuum-reseal it immediately.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae), emulsifier E491 (sorbitan monostearate, approx. 1 %)\u003c\/li\u003e\n\u003cli\u003eAllergens: none (allergen-free per Lallemand)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 4 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eClean enough to go beyond American ales: Lallemand's style list also includes Kölsch and Düsseldorf Altbier.\u003c\/li\u003e\n\u003cli\u003eSold as an 11 g vacuum-packed sachet.\u003c\/li\u003e\n\u003cli\u003eIngredients ship on their own from our partner warehouse in the Czech Republic — one order, possibly two parcels.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs BRY-97 good for a West Coast IPA?\u003c\/strong\u003e\u003cbr\u003eThat's its home ground. It's an American West Coast-style ale yeast, and Lallemand lists American IPA and Imperial IPA among its styles.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes BRY-97 help hop aroma?\u003c\/strong\u003e\u003cbr\u003eIt can. It expresses β-glucosidase, which can promote hop biotransformation and accentuate hop flavour and aroma.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature should I ferment BRY-97 at?\u003c\/strong\u003e\u003cbr\u003e15–22 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many BRY-97 sachets do I need for 20 L?\u003c\/strong\u003e\u003cbr\u003e1–2 — the 50–100 g\/hl rate is 10–20 g in 20 L. Stronger or high-adjunct worts may need more.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933610242382,"sku":"BOP-271303","price":4.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/157_426-kvasnice-lallemand-bry-97-11g-americky-west-coast-styl.jpg?v=1790201897","url":"https:\/\/brewtaurus.com\/en-cz\/products\/lallemand-lalbrew-bry-97","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}