BRY-97 yeast, like any other yeast, can have varying lag times depending on the specific conditions and recipe. Lag time refers to the period between pitching the yeast and the start of active fermentation. In general, BRY-97 yeast has been known to have a slightly longer lag time compared to some other yeast strains.
The lag time for BRY-97 yeast can range from 17 to 20 hours, which may seem longer compared to yeast strains that typically start fermenting within 4 to 5 hours. However, it’s important to keep in mind that lag time is relative and can vary depending on several factors such as wort composition, temperature, pitching rate, and yeast vitality.
One of the key factors that can influence the lag time of BRY-97 yeast is wort composition. Different recipes and wort profiles can have an impact on the yeast’s ability to start fermentation. For example, a high gravity wort with a lot of complex sugars may take longer for the yeast to break down and begin fermentation, resulting in a longer lag time.
Temperature is another important factor that can affect the lag time of BRY-97 yeast. Yeast activity is highly temperature-dependent, and lower temperatures can slow down the yeast’s metabolic processes. If you pitch BRY-97 yeast at a lower temperature, it may take longer for the yeast to become active and start fermentation, leading to a longer lag time.
Pitching rate, or the amount of yeast cells added to the wort, can also impact the lag time. If you underpitch the yeast, meaning you add too few yeast cells for the volume of wort, it can take longer for the yeast to multiply and reach a critical mass for fermentation to begin. On the other hand, overpitching can also lead to a longer lag time, as the yeast may need more time to adjust to the new environment.
Lastly, yeast vitality and health can play a role in lag time. If the yeast is not properly stored or handled, it may have reduced viability and vitality, which can result in a longer lag time. It’s essential to ensure that the yeast is fresh, properly rehydrated or propagated, and handled with care to minimize any potential delays in fermentation.
In my personal experience, I have used BRY-97 yeast in a few batches of beer. In one particular batch, I noticed a lag time of around 18 hours before fermentation became visible. This was slightly longer than what I had experienced with other yeast strains, but the fermentation eventually proceeded normally, and the beer turned out great.
To summarize, BRY-97 yeast can have a lag time ranging from 17 to 20 hours, which may seem longer compared to some other yeast strains. However, lag time is subjective and can be influenced by various factors such as wort composition, temperature, pitching rate, and yeast vitality. It’s important to consider these factors and make appropriate adjustments to ensure a successful fermentation process.