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      • Home /
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      • Lallemand - Danstar /
      • Lallemand LalBrew® BRY-97 Yeast 11 g
      Picture of Lallemand LalBrew® BRY-97 Yeast 11 g
      Picture of Lallemand LalBrew® BRY-97 Yeast 11 g Picture of Lallemand LalBrew® BRY-97 Yeast 11 g

      Lallemand LalBrew® BRY-97 Yeast 11 g

      Price break at qty 10, 50, and 200

      SKU: BZZZ3617
      WeightHeightLengthWidth
      0.03 lb(s)0.35 inch(es)4.65 inch(es)2.70 inch(es)
      • Overview
      • Attachments

      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.

      Microbiological Properties

      Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
      Typical Analysis of LalBrew® BRY-97 yeast:

      • Percent solids  93% – 97%
      • Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
      • Wild Yeast  < 1 per 106 yeast cells
      • Bacteria  < 1 per 106 yeast cells

      Finished product is released to the market only after passing a rigorous series of tests

      *According to the ASBC and EBC methods of analysis

      Brewing Properties

      In Lallemand’s Standard Conditions Wort at 20°C (68°F) 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(59°F)  to 22°C(72°F)

      Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

      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.

      Microbiological Properties

      Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
      Typical Analysis of LalBrew® BRY-97 yeast:

      • Percent solids  93% – 97%
      • Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
      • Wild Yeast  < 1 per 106 yeast cells
      • Bacteria  < 1 per 106 yeast cells

      Finished product is released to the market only after passing a rigorous series of tests

      *According to the ASBC and EBC methods of analysis

      Brewing Properties

      In Lallemand’s Standard Conditions Wort at 20°C (68°F) 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(59°F)  to 22°C(72°F)

      Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

      Product tags
      • yeast (26)
      • ,
      • lallemand (10)
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