Dry Yeast for an IPA? BRY-97 vs Cali Ale

I split my Fresh Hop IPA batch and fermented half with Lallemand LaBrew BRY-97 and Cellar Science Cali Ale.
Chapters:
0:00 - Introduction, Brew Day and Recipe
2:41 - Yeast and Fermentation
5:48 - Evaluation and Thoughts

[@edmunddavis2585]

I like Bry-97 / Wyeast 1272 / Omega 009 for hop forward beers. Looking forward to making my first beer with homegrown hops myself this year.

[@CascadesHomebrew]

Good luck! Is that a CMU logo? I graduated from CMU in 1993 with a Computer Science degree. I have not been back to Mount Pleasant since I moved away in maybe 1996.

[@kobrewing]

Thanks for taking the time to make great videos!
I've used Cellar Science a lot and have noticed a very slow start with pitching a pack of dry yeast like you did. It always gets great attenuation regardless and it comes across pretty clean. I now make starters with the Cali and it gets going super quick and finishes in 4 days or so minus the diacetyl rest. I brew 6-7 gallons at a time and often high gravity so I often make starters with other dry yeast anyway. I think Cali is a relative of US-05, but not exactly the same. If you ferment it in the low 60's you get a touch of peach ester, which is interesting considering it only happens and low temps. I think Cali makes the hops pop like you say. It leaves a bit of a thinner mouthfeel, which is fine for West Coast. I tried it with a NEIPA and didn't like it as much. I think it's a good yeast for West Coast and Stouts though.
I'll have to give the BRY-97 a try. The convenience of dry yeast is really nice.
On the topic of yeast have you tried Omega's Lutra Kveik? Omega now has Lutra Kveik in dry packs. I use the liquid a lot and have dry one I'm going to try soon.. Lutra is super clean and works great as a replacement for US-05. The Kveiks seem to have some weird quirks that I'm still trying to figure including to a predictable attenuation. Cheers!

[@CascadesHomebrew]

Good to hear about your experience with Cali Ale.
I have made 5 batches (I think) with Voss, but I have yet to try any other Kveik strains. Trying out Lutra is on my list.

[@ajoyce]

I usually use liquid (Omega or Imperial) after many times using US-05 (something about it I don't care for) and not liking it I switched. I did try BRY-97 recently and thought it was solid. I'll toss that in the list of dry yeast I'll use.

[@bigernbladesmith]

Just brewed a neipa that I now do every summer using Cali. I never got the slow take-off or the harshness. That may be due to the fact I treat my beers using dry yeast like I do my meads and put in a few yeast nutrients as I pitch the yeast.

[@CascadesHomebrew]

Thanks for the info. I feel like I might have gotten some bad packs of Cali. I used it before in some 1 gallon batches and it was fine and others have reported good results with Cali. Also, the Cellar Science German Lager is quite a bit cheaper than W-34/70, and I am curious about the Cellar Science Hazy strain.

[@ElementaryBrewingCo]

Try the Lallemand Verdant ale yeast! Love that one!

[@CascadesHomebrew]

Good idea. I have had a pack of Verdant in my fridge for many months that I finally broke out for a version of the Brave Noise Pale Ale that is fermenting now. I have a second pack that I plan to use to compare to other "English" strains. I have been curious about using more English strains in clear/classic versions of American IPAs and Pale Ales vs 001/1056.

[@grahamhawes7089]

@@CascadesHomebrew I really like WLP-002 (if you can get it to attenuate) and WLP-007 for adding some balance and character. Maybe not appropriate for big hop-showcase beers, but nice for house pale ales. And obviously the London Ale III strain really ramps up fruit presentation.

[@CascadesHomebrew]

Good suggestions.