TheWiggman
Haters' gonna hate
Did one with this yeast, was pretty cloudy until the last few pours from the keg. Better Red Than Dead recipe.mkj said:
-
If you have not, please join our official Australia and New Zealand Homebrewers Facebook Group!
Australia and New Zealand Homebrewers Facebook Group
Mangrove Jack Craft Series Yeasts
- Thread starter sp0rk
- Start date
Help Support Australia & New Zealand Homebrewing Forum:
technobabble66
Meat Popsicle
bit musty & salty?Topher said:
h34r:
technobabble66
Meat Popsicle
Got an ESB going at the mo with MJBU. Report in a week as to how it floc'smkj said:
What flavours/esters did you get from it - lots or clean?
fletcher
bibo ergo sum
- Joined
- 19/8/12
- Messages
- 1,824
- Reaction score
- 632
made an esb with the m07 (which i LOVED in a porter i made) and it really didn't shine as i would have liked it to. i fermented it higher, about 21C, whereas the porter i fermented at 17C. i've read it can get a lot lower also but don't really see the point. was hoping for more yeasty esters
mkj
Well-Known Member
Lots, would have preferred a bit less. Most recent (brewed 26 Jan bottled 7 Feb) is quite strong, I think probably diacetyl plus some other stuff.technobabble66 said:
The earlier batch from mid-December is now drinking nicely, has smoothed out a bit of the harshness it had - I was blaming that on too much Caramunich II, though perhaps it wasn't that. When I first tasted it had some definite bandaid flavour (which I've never got before, being a textbook description), all gone now. The second batch might come good - I thought it would be an improvement, the first batch I forgot about aeration with no chill etc.
4.00 kg Pale Malt, Maris Otter (5.9 EBC)
1.00 kg Munich (BestMälz) (15.0 EBC)
0.40 kg Caramunich II (Weyermann) (124.1 EBC)
0.20 kg Wheat Malt, Malt Craft (Joe White) (3.5
20 g Target [11.40 %] - Boil 60.0 min
50 g Fuggles [4.98 %] - Boil 20.0 min
15 g Challenger [8.00 %] - Boil 20.0 min
1.0 pkg Burton Union Yeast (Mangrove Jack's #M79
23L, OG ~1051, FG 1013
65º mash, fermented 20º raising to 22º.
Going to brew with the Belgian Ale this week.
TheWiggman
Haters' gonna hate
Tried my first sample from the bottle today and to be honest it's bloody brilliant. EXACTLY what I was going for. It's a mix between Carlton Draught and Reschs Draught. Clocked in at only 4.2% due to finishing at 1.017 and was bottle primed. Will be interested to see how the keg tastes once I move house.TheWiggman said:
Very clean yeast. This recipe is bang on for mega swill fans and I will definitely brew again. Won't even bother mashing lower, it tastes great* for a mid strength.
* if you appreciate aforementioned beers
Quicker than a lager and tastes like a lager.
TheWiggman
Haters' gonna hate
Hard to tell, I don't have much experience with it (only used Notto once). I suppose when I say 'clean' there are no funny esters or fruity flavours, just the PoR standing out and in the aftertaste. Some maltiness which doesn't linger.
technobabble66
Meat Popsicle
So my ESB finished at FG=1.012 after 14 days (from OG=1.052).technobabble66 said:
This is attenuation = 75% (for a completely cocked-up mash schedule - let's guesstimate the equivalent of a main 65°C rest)
It was effectively crystal clear by then.
I've CCd 4 days later, and after 4 days at 8°C it seems about the same - crystal clear.
Admittedly i recirculate my wort post-mash which is what really clears it up, so that when the yeast drops out it's very noticeable.
Seems quite clean with maybe a little "english" estery element (I fermented at ~21-22°C) - so i'm a bit surprised there's not more esters in there, tbh.
technobabble66
Meat Popsicle
Latest brew, a TOP clone, OG=1.064, FG=1.016-1.018 (72-75% attenuation)
I used M03, Dark Ale yeast.
2 packets into ~25L.
After about 30 hrs at ~20.5°C, it had dropped to 1.026.
That's roughly 60% attenuation!
I'll see how it tails off, and report later.
I used M03, Dark Ale yeast.
2 packets into ~25L.
After about 30 hrs at ~20.5°C, it had dropped to 1.026.
That's roughly 60% attenuation!
I'll see how it tails off, and report later.
takai
Well-Known Member
How does MJ British Ale yeast handle re-pitching.
I have my ANZAC biscuit ale currently fermenting on M07 now, and considering pitching an amber ale straight onto the existing yeast cake.
Normally i decant some yeast cake off and make a starter, but feeling lazy at the moment
I have my ANZAC biscuit ale currently fermenting on M07 now, and considering pitching an amber ale straight onto the existing yeast cake.
Normally i decant some yeast cake off and make a starter, but feeling lazy at the moment
technobabble66
Meat Popsicle
I re pitched it once or twice. It handled it well - quick take-off and good characteristics. Def recommend.
takai
Well-Known Member
Yeah, you guys aint wrong. Decanted onto yeast cake at 6pm yesterday, OG 1.049. Down to 1.013 by 7pm today! Just over 24hrs.
RobB
Well-Known Member
How did this go in the end? From some reports on this yeast, that might be as much attenuation as you get, but I'm curious to hear if it went any further for you.technobabble66 said:
technobabble66
Meat Popsicle
http://www.aussiehomebrewer.com/index.php?/topic/86008-Stalled-Old-Ale-help
It stopped dead at 60% attenuation. To be fair, on the 3rd night it dropped to 16-17*c and it didn't move since then.
Another week of 22-23*c, still no movement. So I've prep'd some kit yeast to see if I can get it down a little further in a FF test.
Largely my fault for selecting the wrong yeast, really. MJ recommend the British Ale yeast for an Old Ale, and really seem to recommend the Dark Ale yeast more for just Milds - where a 60% attenuation might work well.
Annoyed the temp dropped, though. As I'm now not sure if it's stopped because of that or if it normally stops ~60% attenuation.
It stopped dead at 60% attenuation. To be fair, on the 3rd night it dropped to 16-17*c and it didn't move since then.
Another week of 22-23*c, still no movement. So I've prep'd some kit yeast to see if I can get it down a little further in a FF test.
Largely my fault for selecting the wrong yeast, really. MJ recommend the British Ale yeast for an Old Ale, and really seem to recommend the Dark Ale yeast more for just Milds - where a 60% attenuation might work well.
Annoyed the temp dropped, though. As I'm now not sure if it's stopped because of that or if it normally stops ~60% attenuation.
Got 1xpack rehydrated m44 siting in 16.5 litres of 1044 wort, pitched at 20, kept at a steady 20.........no action at all after 30 hours.
My water for rehydrating was 30deg though before I brought it down a bit straight away.
Perhaps I have put my yeast to sleep by cooling them down straight after waking them up.
Trying not to worry, just gave the fermenter a mighty shake, and will check it every few hours....but I'm worried.
My water for rehydrating was 30deg though before I brought it down a bit straight away.
Perhaps I have put my yeast to sleep by cooling them down straight after waking them up.
Trying not to worry, just gave the fermenter a mighty shake, and will check it every few hours....but I'm worried.
blotto
Well-Known Member
I did exactly the same thing 4 days ago with the same results, tho with 1055 wort, after 2 days I had no action and had to go to work. I find out tomorrow if it took off after I left. I have read plenty of reviews that state there can be a big lag time with some of the MJ yeasts and to memory I've never read where one failed to take off so I'm not overly worried. Fingers x'd.Topher said:
technobabble66
Meat Popsicle
As posted in my other thread:technobabble66 said:
A quick update:
I faffed around for a while getting a mini-starter going to then do a FF test using left-over dried kit yeast. This seemed to drop the SG a few points - down to maybe SG=1.018-20.
So i then prep'd a large starter of the same kit yeast, only to discover as i put it into my FV fridge overnight to fire up, that there seemed to be some kind of krausen activity on the top of the FV again - basically some froth over 30% of the top. It looked like the original yeast may've been kicking back into activity. So i checked the SG this morning - it's down to ~SG=1.016-7 !!
That's ~75% attenuation, for the record.
Buggered if i know what happened - i can only assume that the little drop in temp on the 3rd or 4th day stalled the yeast. It's now been sitting ~20°C for the last 3 weeks, aside from another slow drop to 17°C over 4 days about 1 week after the initial stalling. So at some point recently, it's decided to wake up again. Fwiw, no stirring occurred, so it's either time or temp that must've been the key to it waking up.
...
I seem to recall reading Danstar Windsor was temperamental to temp drops and could stall fairly easily. Maybe this MJ Dark Ale is similar.
At least the hydrometer sample is tasting pretty awesome!
technobabble66
Meat Popsicle
Final update:
It continued to ferment out to FG=1.012. After the yeast had fired back up again, i kept the temp ~20-22°C and the yeast happily continued munching away.
Which for the Old Ale recipe is annoyingly several points below where it needed to finish.
To try to cater for these results in my recipe spreadsheet (thanks ianh !) i nominated 75% attenuation and dropped the mash temp down to 63°C. This hit all the figures i'd achieved with this brew.
I went the option of manipulating the mash temp because i have doubts that the MJ Dark Ale would attenuate much more than that - time will tell with other people's results.
Also, the mashing process i did basically went all to plan (55/67/72/78 for 5/60/20/2) up to the post-mashout recirculation. I hit 78°C for 2 mins, then pulled the bag, dropped it into a 2nd vessel and started up a recirculation for 20mins, as is part of my normal process. However, i then had to suddenly go to work for 3 hrs, so had to stop it there and just let it sit until i could return home, at which point i heated it back up to ~78°C, finished the recirculation and sparge and did the boil, etc.
I'd assumed the time at 78°C (2-10mins?) had denatured the relevant enzymes, however given how low it's attenuated, i can only think that the amylases have continued working for a while.
Just thought i'd post this anecdote partly for those who accidentally hit high 70's for a minute or 2 in their mash as reassurance that some enzymes seem to survive for a little while.
It continued to ferment out to FG=1.012. After the yeast had fired back up again, i kept the temp ~20-22°C and the yeast happily continued munching away.
Which for the Old Ale recipe is annoyingly several points below where it needed to finish.
To try to cater for these results in my recipe spreadsheet (thanks ianh !) i nominated 75% attenuation and dropped the mash temp down to 63°C. This hit all the figures i'd achieved with this brew.
I went the option of manipulating the mash temp because i have doubts that the MJ Dark Ale would attenuate much more than that - time will tell with other people's results.
Also, the mashing process i did basically went all to plan (55/67/72/78 for 5/60/20/2) up to the post-mashout recirculation. I hit 78°C for 2 mins, then pulled the bag, dropped it into a 2nd vessel and started up a recirculation for 20mins, as is part of my normal process. However, i then had to suddenly go to work for 3 hrs, so had to stop it there and just let it sit until i could return home, at which point i heated it back up to ~78°C, finished the recirculation and sparge and did the boil, etc.
I'd assumed the time at 78°C (2-10mins?) had denatured the relevant enzymes, however given how low it's attenuated, i can only think that the amylases have continued working for a while.
Just thought i'd post this anecdote partly for those who accidentally hit high 70's for a minute or 2 in their mash as reassurance that some enzymes seem to survive for a little while.
Tahoose
Well-Known Member
- Joined
- 22/9/13
- Messages
- 1,455
- Reaction score
- 498
Right,
95%pils
5% medium crystal
Mashed 90mins at 62
Mash out 78
Pitched 2 packets of rehydrated m84 bohemian lager yeast on to 21litres of 1:048 wort. Pitched at 8c: Fermented at 12c for 2 weeks and spent the last 4 days after a 1:020 reading at 18c.
Took a sample today, still 1:020..
Getting close to throwing some Nottingham in just to finish it. I was hoping to be lagering this by now..
95%pils
5% medium crystal
Mashed 90mins at 62
Mash out 78
Pitched 2 packets of rehydrated m84 bohemian lager yeast on to 21litres of 1:048 wort. Pitched at 8c: Fermented at 12c for 2 weeks and spent the last 4 days after a 1:020 reading at 18c.
Took a sample today, still 1:020..
Getting close to throwing some Nottingham in just to finish it. I was hoping to be lagering this by now..
I've decided to make a strong porter and have two packs of MO3 Newcastle Dark Ale that have been in my fridge for ages, but should be good and viable (I've kept yeasts for up to two years and they always fire up just fine).
However I see that MO3 is now "UK Dark Ale".
Anyone know if this is just a re-name or if it's a different strain?
However I see that MO3 is now "UK Dark Ale".
Anyone know if this is just a re-name or if it's a different strain?
RobB
Well-Known Member
The description of its performance has not changed, so I would say it's the same strain.Bribie G said:
brewchampion
Active Member
Ive just started a mangrove jacks craft series dried yeast substitution / comparison chart.
Please contribute with your thoughts on the blog or in this thread.
http://mjyeastsub.blogspot.com.au/
Please contribute with your thoughts on the blog or in this thread.
http://mjyeastsub.blogspot.com.au/
Similar threads
