Markbeer
Well-Known Member
24 degrees is what I liked best for the Bavarian wheat yeast.
I pitched the M29 yesterday morning into wort in a 23L glass demijohn. In SE QLD it is a fairly constant mid-high 20's at the moment which suits instructions on the packet. Ferment was very vigorous after 24 hours. Decent 4cm krausen. It's interesting to see just how active the yeast is through the glass.From my first experience with M29 French Saison, I doubt I could pick it in a side-by-side with Belle Saison. Hungry little bugger. Tasty too.
Just about to use M15 for the first time for a Scottish Export 19L, OG expected to be around 1045, is one 10G packet enough?
I was told by the LHBS that as this was a dry yeast it may take some time to start fermenting however within 10 hours the airlock on my batch of Scottish Export is bubbling like crazy!For that OG, yeah it should be fine - provided that the sachet has been kept cold most of the time and isn't really, really old
I was told by the LHBS that as this was a dry yeast it may take some time to start fermenting
What would be the other factors? temperature I'm guessing? what are the others?Yeahhhhhhhhhh, what they've told you is ********. Heaps of factors play in to how long a yeast gets kicking, not simply whether it is dry or not.
I measured the SG and its come down 22 points from 1042 in 2 days, so in your experience would you expect this to drop further even though I can't see any bubbling at all in the airlock?Judging off my own experience and what I have read elsewhere it is a blend of two yeasts, one fast acting and another much slower.
Even so it doesn't attenuate that well and does need time to condition, tastes a bit yeasty and masks malt flavour early on.
I'm hoping it drops to at least 1012 so I'll test it again after its been fermenting a week, normally on my previous dozen brews or so fermentation has finished by then and I leave it a further week. Just not seen airlock activity apparently finish in less than 48 hours.Probably will drop a little more, I would expect about 60% AA. A little extra time in the fermenter certainly won't hurt.
I'm hoping it drops to at least 1012 so I'll test it again after its been fermenting a week, normally on my previous dozen brews or so fermentation has finished by then and I leave it a further week. Just not seen airlock activity apparently finish in less than 48 hours.
Judging off my own experience and what I have read elsewhere it is a blend of two yeasts, one fast acting and another much slower.
I don't remember, it was an overseas forum, I have had a quick Google and can't find it now. I should say it was someone's opinion based on their observations. Which I tend to agree with as it ferments really well hard for a few days then takes ages to finish upWhere did you read that?
It's pretty great hey, I've been using it for the last coupe brews and really impressed with it, will definitely use it again!I thought I'd post my findings on the M36 - Liberty Bell yeast.
Maybe it was this forum, as it has some good observations on Mangrove Jack yeasts and includes the M15 ?Don't go too much on airlock activity go on change in sg. That said I leave my brews around 2 weeks before testing and they are always done by then. Rea
I don't remember, it was an overseas forum, I have had a quick Google and can't find it now. I should say it was someone's opinion based on their observations. Which I tend to agree with as it ferments really well hard for a few days then takes ages to finish up
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