Mangrove Jacks M42 New World Strong Ale Yeast

[Lord Raja Goomba I]

A bit of background on this, I actually intended to use the M44 in a fairly bog standard AIPA, nothing extravagant or off the charts hop wise, body wise or bitterness wise.

Owing to some non-adjusted water, and a brand new urn I'm still getting used to, I ended up with woefully low efficiency on a beer of 1.050 on a beer around 40 IBU (it was for a dual brew day and the other brewer needs to adjust to higher bitterness, so it was a good compromise level).

Ended up realising that I had no M44, went down to the LHBS and found that they were in the same boat. So I grabbed the M42, New World Strong Ale and figured that worst case, it'd be over attenuated or something.

Rehydrated as per my standard practice and pitched. Fermented at 18 degrees.

Beer ended up at 1.009, so a good level of attenuation for the job I wanted.

It was done in 4 days. Brilliant. This can be a grain to brain in a week jobbie if planned right.

It left all the hop aroma and flavour in place (it was a 0 min no-chill cube hop jobbie).

It flocculated out beautifully.

So basically it's more a stronger ale yeast that is capable of doing an APA/AIPA, floccs well, ferments quick and doesn't scrub hops. Brilliant. It is now my go to for these styles of beers. I'll go back and whack out an M44 version, for the sake of comparison, when stocks are back up to scratch, but unless M44 does the same as this, I'll stick with M42.

BRY97 and US05 are now dead to me.

 

[wereprawn]

Been using M42 a lot lately . Can't fault it either . Works for me just as you described .

Edit- M44 is okay, M42 is better IMHO .

 

[Bribie G]

Originally it was packaged as Northern English Brown. I've just bought some more, it makes an excellent stout yeast as well as IPAs and strong browns. I'll be using it in my stouts from now on instead of Wyeast Irish Ale.

 

[Beersuit]

Cracker of a yeast. Pitched 4 rehydrated packets with 60 seconds of o2 into a 1.100 barley wine. It went like the a Race horse for 5 days and came down to 1.014. No hot or harsh alcohol present and left a lot of malt character.

 

[pcqypcqy]

Cracker of a yeast. Pitched 4 rehydrated packets with 60 seconds of o2 into a 1.100 barley wine. It went like the a Race horse for 5 days and came down to 1.014. No hot or harsh alcohol present and left a lot of malt character.

Ah yes, the great TooSOBA barleywine blow off of 2016....

 

[Beersuit]

Those photos people are from multiple ferments.

 

[lukasfab]

interesting!

i will have to try it out. lately i have had that harsh alcohol taste using US05

 

[welly2]

Currently got an IPA fermenting now with M42. This is my second beer fermented with M42. First one was pretty successful, added it to a double IPA, fermented out in just over a week and I'm hoping this will do the same given I've got to make this one for a new year's party.

 

[indica86]

Originally it was packaged as Northern English Brown. I've just bought some more, it makes an excellent stout yeast as well as IPAs and strong browns. I'll be using it in my stouts from now on instead of Wyeast Irish Ale.

Also was recently British Ale.
Love it, my go to for ales, ipas etc.

 

[welly2]

I'm curious as to who actually produces the yeast for Mangrove Jacks. Unless they have their own yeast lab?

 

[pcqypcqy]

After reading all this I decided to use new world strong instead of US05 for a citra smash. Pitched yesterday, will see how it goes.

 

[tj2204]

Planning on pitching a packet on to a smoked porter this evening. Looking forward to it.

 

[Liam_snorkel]

pitched 2 packs in an IPA yesterday with 90secs of O2, fermenting at 17deg. Fully expecting to arrive home to a messy situation. Will be using some of the trub for a 1.110+ smoked double porter.

 

[Lone Stoat]

I used this yeast on a 5.6% American Red Ale with great results, US-05 isn't quite dead to me yet but I am seeing the benefits of stepping outside the box when it comes to yeast!

 

[Lord Raja Goomba I]

Update. Still love this yeast.

I'm normally a dedicated rehydrater (I know the arguments, that's not the point). Last beer I chucked the packet straight in as I was time poor.

It took off and was done in 4 days.

Pitched another packet on the newest beer at 10pm. Next morning, it was visible 2 inch krausen. 2 days later, the high tide mark is already hit and it's starting to retreat.

My only issue with that one will be how much the fridge is struggling to get the beer in the temp range I want to ferment at and off flavours. It appeared that the same issue might crop up with the last beer, but the beer has no side effects s/a diacetyl or acetyldehide.

 

[Liam_snorkel]

pitched 2 packs in an IPA yesterday with 90secs of O2, fermenting at 17deg. Fully expecting to arrive home to a messy situation. Will be using some of the trub for a 1.110+ smoked double porter.

IPA turned out pretty good. dropped clear and plenty of hops.

I then pitched ~100ml of slurry into a 1.048 schwarzbier at 16 deg, bumped the temp up to 20 after 10 days, then cold crashed for a couple and kegged it.
yeast dropped clear, plenty of malt & roast. can't rememeber FG.

I them pitched the double smoked porter (1.090) onto the schwarz yeast cake at 17deg and it took off like a rocket, spewing yeast everywhere and exploding out the fridge. still chugging away.

 

[Bribie G]

My last Vienna Lager* was a ripper, but the keg was empty too soon and I don't intend waiting two months for the next batch, so on Tuesday night I made a double-keg batch of Viennale, basically the same grain bill and hops but using New World Strong at 17 degrees.
Pitched two packs yesterday morning plus oxygen, good krausen already.


* the original lager was 5kg Vienna, 500g BB Pale, Aurora single addition to around 30 IBU, Mangrove Jacks Bavarian Lager.

 

[Danscraftbeer]

I cant find anything on this yeast in the search so....

Anyone used this and can report on its character at all?

I'm making an Oatmeal Stout that's heavier than the guidelines and made a 1lt X 1 packet starter with some diluted Stout wort. Boom!
Only on the stirplate for a few hours to get a growing fluffy Krausen. Very quick off the mark. I turned the stir plate off last night and in the morning the Krausen was above the 1500 line. I actually swirled in the krausen to mix and settle it in a bit then took the pic. Should have taken a pic before swirling.
I may have found a new go to yeast we'll see.

 

[Lord Raja Goomba I]

Great yeast.

I tend to use it in AIPA and XPA - great neutral yeast and powers through wort. Big krausen and gets it over with quickly.

 

[technobabble66]

http://www.aussiehomebrewer.com/ind...e-Jacks-M42-New-World-Strong-Ale-Yeast.93349/

I've used it in a few US style ales recently - SWPA clone & 2 APAs (all 3 done as 100L collaborations).
All turned out really well, both in terms of healthy fermentation and finished beer. I need to do a side by side with the other beers from those 3 collaboration brews as they were fermented using M44.
No "strong" beers, though, so not really testing the yeast in that sense.