Mangrove Jack Craft Series Yeasts

[Markbeer]

24 degrees is what I liked best for the Bavarian wheat yeast.

 

[kalbarluke]

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.

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.

 

[Dylo]

Seeing as this looks to be the biggest thread on MJ yeasts I thought I'd post my findings on the M36 - Liberty Bell yeast.

Used it on a rye APA and was impressed with its quick take off. I have experienced slow starts with both the M44 and especially the California Lager M54 strain - but this one was off in under 10 hours. The thing that got me was just how low the turbidity is on this yeast while actively fermenting. It chewed through 40 grav points in 96 hours and without crash cooling this thing was almost crystal clear at that point.

Looking forward to carbing this one up.

 

[Tricky Dicky]

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?

 

[goatchop41]

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?

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

 

[Tricky Dicky]

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 however within 10 hours the airlock on my batch of Scottish Export is bubbling like crazy!

 

[goatchop41]

I was told by the LHBS that as this was a dry yeast it may take some time to start fermenting

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.

 

[Tricky Dicky]

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.

What would be the other factors? temperature I'm guessing? what are the others?

 

[DU99]

old or non refrig yeast

 

[Tricky Dicky]

It seems to have stopped bubbling after 36 hours, (20c temperature controlled) could it have finished it's high activity so quickly?

 

[Milhouse]

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.

 

[Tricky Dicky]

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 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?

 

[Milhouse]

Probably will drop a little more, I would expect about 60% AA. A little extra time in the fermenter certainly won't hurt.

 

[Tricky Dicky]

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.

 

[goatchop41]

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.

Never judge anything by airlock activity. Only ever trust your hydrometer readings. You're not watching it all of the time, it may still be fermenting slowly, and you're just not seeing the bubbling when it happens

 

[goatchop41]

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.

Where did you read that?

 

[Milhouse]

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

Where did you read that?

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

 

[Schikitar]

I thought I'd post my findings on the M36 - Liberty Bell yeast.

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!

 

[Tricky Dicky]

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

Maybe it was this forum, as it has some good observations on Mangrove Jack yeasts and includes the M15 ?

https://www.homebrewtalk.com/forum/threads/mangrove-jacks-yeasts-review-m15-m36-m42-m44-m54.645584/