BRY-97

[Craigerrr]

I am not typically impatient, but am wondering if this is normal.
Pitched BRY-97 a week ago Tuesday, so 10 days ago.
Checked gravity Sunday evening, it was 1016, expecting it to go to 1008.
Monday I bumped the temperature from 19C to 20C.
Checked gravity this afternoon and it is 1014.
Mash temperature was 66C/151F, OG was around 1054 or 1055
Predicted mash pH was a little higher at 5.48
Partial mash, but plenty of diastatic power
one pound of DME
350 grams of Lyles Syrup
I did add some yeast nutrient near the end of the boil

I haven't used this yeast before, is this typical?
Should I bump it up another degree or two and leave it for another 3 or 4 days?
The resulting difference from 1014 to 1008 is 5.3% compared to 6%

Monday

Today

 

[Dave Y]

At this point, you’re on the high side of drinkable so I’d be more concerned about taste than numbers.
How’s the airlock activity?

 

[Sunfire96]

What's the recipe? Might be something hiding in the details
I've had BRY 97 be slow to start, but finishes normally. It's become my go-to yeast for all pales and IPAs. I know @Megary also has tons of experience with it

 

[Megary]

I’ve used this yeast 20-30 times and I typically get around 80% attenuation from BRY-97. +/- 2%. But I have had a low of 74% (Stout) and a high of 85% (Barleywine, with sugar).
If your OG was 1.055, I would expect it to finish around 1.011, give or take a point. I always let it go 2 weeks and never check gravity until I package. I just figure that after 2 weeks, it’s done.

I don’t think your gravity is completely unreasonable. Currently about 75%.

 

[Zambi]

I have used BRY a couple of times without any issues.
But I normally let is sit for 2 weeks at least (as I do with every yeast, except Voss).

Are you fermenting this under presure? Maybe it doesn't like that?

 

[The Brew Mentor]

I raise it up to 72° for D rest for a few days. Always get ~80% attenuation

 

[Sunfire96]

I have used BRY a couple of times without any issues.
But I normally let is sit for 2 weeks at least (as I do with every yeast, except Voss).

Are you fermenting this under presure? Maybe it doesn't like that?

I haven't had any issues with it under pressure

 

[Craigerrr]

Yeah,maybe I'm just being impatient with it. I use VOSS quite a bit, it works luckily split!
As Brian suggests I will warm it up to 72F/22C and leave it for at least a few more days. Here is the grain bill, this is the Black IPA

 

[Sunfire96]

Yeah,maybe I'm just being impatient with it. I use VOSS quite a bit, it works luckily split!
As Brian suggests I will warm it up to 72F/22C and leave it for at least a few more days. Here is the grain bill, this is the Black IPA
View attachment 31704

Does brewfather give the DP like the brewers friend calculator does? It seems like it's enough base grain, especially since you've brewed it before, but 25% specialty grains/adjuncts is a teetch high. And nothing will ever be as fast as kveik

 

[Craigerrr]

Yes it does give DP, when I looked the Rahr Pale Malt didn't have the DP added in the software, I looked it up on the googs, it is listed at 90. I updated it in the software and the DP of the grain bill now comes to 78

 

[Zambi]

I think you have been spoiled by Voss

 

[Dave Y]

I don’t think I’ve ever had a black IPA cascadian dark ale at 1.008. That’s Belgian with candi sugar territory.
What is the airlock activity like? I expect it’s a bit on the slow side now but if it’s past about every 45 seconds, she’s probably done. Under that and there may still be some work being done.

I’d start sampling now to see if it was where I wanted it or not where I wanted it but good.

 

[Craigerrr]

I don’t think I’ve ever had a black IPA cascadian dark ale at 1.008. That’s Belgian with candi sugar territory.
What is the airlock activity like? I expect it’s a bit on the slow side now but if it’s past about every 45 seconds, she’s probably done. Under that and there may still be some work being done.

I’d start sampling now to see if it was where I wanted it or not where I wanted it but good.

No airlock activity, fermenting under pressure at around 10-12PSI. Had a sample tonight, it is "where I want it", will start the cold crash tomorrow and keg in a few days.

 

[Craigerrr]

I think you have been spoiled by Voss

You know it!

 

[The Brew Mentor]

@Craigerrr , you have 1.74 pounds of caramel malt in the recipe that is basically unfermentable.
The yeast will only do so much with that.

 

[The Brew Mentor]

80% of the fermentable OG is 1.018

 

[Craigerrr]

80% of the fermentable OG is 1.018

Hadn't thought of it that way, 1014 is as good as it gets then
Re the caramel, 350 grams is 0.77 lbs, the carafa is excluded from the fermentables, I capped the mash with that