Mangrove Jack Craft Series Yeasts

[Spiesy]

Visual... no krausen formation etc. I am a noob, my normal procedure is not to start taking gravity readings before i notice krausen

Righto. It's not technically a lag if just going off visual cues, as fermentation may have begun.

And as Pratty has mentioned, lager's generally require more yeast than comparable ale's. How much so, depends on who you ask.
E.g. yeastcalc.co rate a 20l, 1054 ale as needing 200 billion yeast cells. Whereas a 20l, 1054 lager would require 400 billion.

Then of course there's other factors to consider. Such as the condition of the yeast you're pitching - how old is it, how has it been stored, how have you prepared it (hydrated v non-hydrated, oxygenate v non-oxygenated) and the spec's of your wort (volume, gravity, fermentables, temperature, AG v extract - with or without nutrient) etc.

If all of those factors are the same between your comparisons - it certainly makes for a more profound evaluation.

 

[JoshAsh]

Righto. It's not technically a lag if just going off visual cues, as fermentation may have begun.

And as Pratty has mentioned, lager's generally require more yeast than comparable ale's. How much so, depends on who you ask.
E.g. yeastcalc.co rate a 20l, 1054 ale as needing 200 billion yeast cells. Whereas a 20l, 1054 lager would require 400 billion.

Then of course there's other factors to consider. Such as the condition of the yeast you're pitching - how old is it, how has it been stored, how have you prepared it (hydrated v non-hydrated, oxygenate v non-oxygenated) and the spec's of your wort (volume, gravity, fermentables, temperature, AG v extract - with or without nutrient) etc.

If all of those factors are the same between your comparisons - it certainly makes for a more profound evaluation.

True, the most I could say definitively is that the OG of the wort, and the temperature and conditions under which it was pitched were the same as the previous batch in which I used saflager... as to yeast cell counts i have absolute no idea. Right now I am counting cells in 'packets'

 

[Online Brewing Supplies]

From MJ yeast PDF
Although Mangrove Jack’s Craft Series
Yeasts do not require pre-hydration,
cleaner and more professional results
may be produced if rehydrated
before use.
For all strains
except the Bohemian
Lager Yeast
, add the sachet contents
to 100ml of water previously adjusted
to a temperature between 86–95°F
(30–35°C). For Bohemian Lager Yeast,
rehydrate using 3.4 fl.oz (100 ml) of
68–77°F (20–25°C) water. Stir gently
into a yeast cream for between 8 and 12
minutes then add yeast cream directly
to wort. Alternatively the dry yeast
can be added directly into the wort by
sprinkling onto the surface and
leaving to stand for 10-15 minutes
before stirring.

In most cases Mangrove Jack’s Beer
Yeast can be used at a ratio of one
10 gram pack for up to 6.6 US gal (25L).
However, for best results take note of
the following exceptions to the rule:
EXCEPTION
RECOMMENDATION
Ales of original
gravity over 1.050
Use 2 x 10g packets
per 6.6 US Gal (25L)

Lagers to be
fermented at 57°F
(14°C) or lower
Use 2 x 10g packets
per 6.6 US Gal (25L


Under-pitching yeast in lagers or
stronger ales will result in extended
lag times (the time between pitching
your yeast and the commencement
of fermentation) which can allow
undesirable microbes to multiply,
tainting your beer. The yeast will
become “stressed” and may produce
excessive and undesirable fruity esters
and/or sulphur compounds.
High end gravities are also possible
where lower pitch rates are used,
leading to sweet and worty
unfinished beer
Nev

 

[indica86]

This morning about 0730 I pitched a packed of rehydrated Belgian Ale into a Leffe Brune attempt.
Now, big krausen and the glad wrap has almost blown off.

 

[indica86]

Yesterday I rehydrated and pitched a packet of the West Coast. Krausen now, not sure when it showed up as I was at work @ 0630.

 

[Spiesy]

Sounds like you're having some success mate.

I need to give this yeast a try.

 

[Lord Raja Goomba I]

Anyone got any experience on the M79 Burton Ale yeast?

What limited research I've been able to pull off the webs has shown that it tends to produce "belgian type" esters and phenolics, rather than the british style ones and seems to have a cloudy appearance that doesn't like to drop out - it appears as though it really suffers when underpitched and 2 packets in a 1.050 wort is minimum to get the yeast to behave the way it should.

Anyone else got much to add? I had a packet of this and Notto for a British Pale Ale, and played the safe-ish route and went with notto at 19 degrees. I'm a bit annoyed, I thought I had some Windsor in stock, but found my BIAB excel spreadsheet with my inventory had mysteriously karked it, so I went in blind.

 

[mje1980]

Dunno about Belgian esters. I thought it was very good in a dry hoppy uk ales. Will use the other pack for a bitter. I liked the esters it threw, I found them nice and like the esters I encountered when using liquid burton yeast. Yum

 

[Lord Raja Goomba I]

Bugger. I made a hoppy British ale (think 50IBU, mostly from late additions, with a single FWH addition of magnum). Lucky I adjusted for the hop-rape that Notto commits when it runs through the wort like a rampaging viking on Viagra.

Oh well, I'll know next time.

 

[brewbienewbie]

The pale ale I put down with M44 a week ago is still at high krausen, gravity's in the high 20s. Took a while to get going and doesn't seem to be in any hurry. Ah well, neither am I

 

[indica86]

I used the Burton Union in an ESB and it was great. Really highlighted the maltiness.

 

[DeGarre]

M07 British Ale 2nd generation took off like a rocket and was done in 3-4 days. 1051° to 1012° ie 5.2%. Today is day 13 and tomorrow the bottling day. Very bright clean tasting wort.

M03 Newcastle dark ale was as fast a starter in a 1038°, still in the FV. I mashed this very high temp 74°C and now after 11 days it is at 1013° and 3.3% but reached this already after 3 days.

Next beer will be a 1060° with Burton Union yeast. Very happy so far how these yeasts behave and taste.

 

[Lord Raja Goomba I]

Thanks lads. Just did an inventory and found I have more wheat and more pilsener than I thought (or generally use). So it looks like a S&W PA clone or something involving large amounts of galaxy and nelson sauvin flowers and lighter malts is in the off.

I'll save the Burton Union yeast for the next beer (possibly a stout) that's British I'll do.

@DeGarre, let us know how it goes with a 1060 beer - that's apparently over the 'tipping point' of when these alleged flavours start to come in.

 

[hoppinmad]

Brewed up a double batch of APA yesterday.

Malt: Maris Otter, Carahell, Carared, Carapils

Hops: Amarillo, Cascade, Citra

O.G. 1.050

Collected 2 x 21 litres into plastic fermenters

Pitched rehydrated US05 in one fermenter, rehydrated MJ West Coast in the other.

Will report the results in a couple of weeks.

 

[Spiesy]

Thanks lads. Just did an inventory and found I have more wheat and more pilsener than I thought (or generally use). So it looks like a S&W PA clone...

Such a good beer.

 

[mje1980]

M07 British Ale 2nd generation took off like a rocket and was done in 3-4 days. 1051° to 1012° ie 5.2%. Today is day 13 and tomorrow the bottling day. Very bright clean tasting wort.

M03 Newcastle dark ale was as fast a starter in a 1038°, still in the FV. I mashed this very high temp 74°C and now after 11 days it is at 1013° and 3.3% but reached this already after 3 days.

Next beer will be a 1060° with Burton Union yeast. Very happy so far how these yeasts behave and taste.

Did you rehydrate the Newcastle?. Let us know how it tastes. I'm keen to try it.

 

[DeGarre]

Dry-pitched both of them and am going to do the same to 1060° ale.

 

[Muzduk]

Did you rehydrate the Newcastle?. Let us know how it tastes. I'm keen to try it.

Used this after re-hydrating yesterday. Fired up in around 4 hours. Going hard with krausen at 18 deg now

 

[mje1980]

Awesome cheers mate.

 

[law-of-ohms]

18hrs after pitching 2x packs of m44 in 23L of 1.060

No sign of life.

I'm starting to pucker!

 

[hoppinmad]

Mine took 36 hours before there was any clear activity. Was definitely worrying but it got going eventually.

 

[law-of-ohms]

If nothing by tomirow night. Then its two packs of 04. Nor correct for an aipa but at least its beer

 

[Dan Pratt]

If nothing by tomirow night. Then its two packs of 04. Nor correct for an aipa but at least its beer

It's a slow start yeast I have found...will be a test for your sanitation techniques.

 

[DeGarre]

Bottled the mild (newcastle dark ale m03 yeast) today and used some of the slurry for pizza dough...the bugger trebled in size!

Some of the slurry will go to a future brew.

 

[law-of-ohms]

It's ALIVE!!!

It did take off by the morning, this is 24hrs into a visible ferment.

 

[jyo]

Brewed up a double batch of APA yesterday.

Malt: Maris Otter, Carahell, Carared, Carapils

Hops: Amarillo, Cascade, Citra

O.G. 1.050

Collected 2 x 21 litres into plastic fermenters

Pitched rehydrated US05 in one fermenter, rehydrated MJ West Coast in the other.

Will report the results in a couple of weeks.

Make sure you post the results, mate.

I pitched two packs rehydrated M44 into a 1050 APA last night. Just krausening now after 28 hours. Looking forward to trying this yeast.

 

[DeGarre]

M07 British Ale 2nd generation took off like a rocket and was done in 3-4 days. 1051° to 1012° ie 5.2%. Today is day 13 and tomorrow the bottling day. Very bright clean tasting wort.

M03 Newcastle dark ale was as fast a starter in a 1038°, still in the FV. I mashed this very high temp 74°C and now after 11 days it is at 1013° and 3.3% but reached this already after 3 days.

Next beer will be a 1060° with Burton Union yeast. Very happy so far how these yeasts behave and taste.

M03, again very clean clean and neutral, the 3.3% mild is very sweet as intended, slight smoke from the rauch malt. Good energy drink after jogging. I have the slurry in the fridge and will most likely brew a bitter with it.

 

[DeGarre]

To add, M03 is a bit slower to drop bright but not as bad as S33.

 

[rheffera]

I have two active ferments. A dark ale with newcastle dark and one APA with a bit of crystal. only hops are 2g/l @ 15. Used the west coast one on it. Seemed a little on the slow side as the ferment only started just now, 24 hours later. (it seems slow becasue im used to pitching active starters )

 

[DeGarre]

Bottled the mild (newcastle dark ale m03 yeast) today...

Now two and a half weeks later the mild has dropped bright.