Brewed up a Golden Ale and used BRY-97 for the first time to mix things up a bit (I usually use US-05 for this beer). Kept fermentation at 68 degrees with SG of 1.054 and FG of 1.002. Yes 1.002. I was very surprised at how this yeast attenuated. I have never achieved a FG that low. Tasted that beer during kegging and as expected very dry. The malt and hop flavors certainly are allowed to shine with this yeast. It also flocked out well leaving a nice clear beer. I will definitely use again but keg at a higher FG.

Very fast VIGOROUS fermentation. Make sure you have adequate head space in your vessel or the bung is coming out !!! Very clean flavor profile that does not hind the malt or hops- I will use again for all pales and west coast IPA’s

I used this even after the expiration date without growing in a stir plate. Just rehydrated and pitched. Worked fine.

Worked well. Fermentation started with 12 hours and finished quickly.

I used this for a SMaSH brew and rehydrated it. Friends who don't really drink beer love it. I love it. I would definitely use it again. Maybe it's not the most flocculant yeast but that didn't bother me much. Air lock was bubbling within 24 hours.

I have had better results with this yeast than the Us-5 yeast although I wouldn't use this yeast over WLP 001 or Wyeast American Ale. My main criticism of the yeast is that it doesn't floc out very well. Other than that when properly pitched with a fermentation temp of around 64 it comes out clean.

I've used this yeast in multiple recipes and have had great results in all of them. Particularly nice in Pale Ale recipes.

I really want to like this yeast. The other danstar products are high quality. This yeast also is high quality I'm just not a fan of the results. Properly rehydrated this starts fermentation activity in 4-6 hrs which is awesome. I have used this 5 times in APA American fruit ale and IPA. Compared to US-05 WLP001 and 1056 (similar yeasts) I find this yeast has good attenuation and hits expected final gravity. My biggest problem is that it leaves a peachy strawberry and almost banana cream ester profile right in the middle of the flavor right between the malt and hops. It's very subtle but distracting in what should be a clean hoppy beer especially. I've tried pitching at 66 and raising slowly to 68 and keeping. I've tried lower and higher up at 72. But the yeast leaves some flavors and a little rough around the edges compared to the other company strains. Also it does not flocculate very well. Even after 1wk cold crash at 34F there is a strong haze which I have not had from other similar strains. It is not chill haze and eventually pours clean after a few weeks in the keg. I will keep using this when I need it and will be mostly happy with the results. But I'll stick with US-05 for dry yeast.

I have this in a fermentation vessel as I write this. I pitched it directly into the wort after sanitizing the package and scissors with Star San. It was bubbling within 18 hours and it had a good steady fermentation period for several days at approx 67F. I will update this after I taste it. I used it in a Citra recipe and I split the batch between this yeast and US-05 as an experiment.