LalBrew® BRY-97 West Coast Ale Yeast

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.