Search results

Has anyone used this yeast for a British bitter/esb?

The times I have used m31 in all grain beers (as in no sugar added) i've had attenuation in the mid to high 80's.

From my experience I'd say that Mangrove Jack's M31 is much closer in flavor and attenuation to the Duvel yeast, wlp570/wy1388, than to Westmalle.

When I brew pale belgian beers I always get a nice yeast character. I usually use wlp500 and pitch the yeast at around 65 Fahrenheit and ramp the temp up to the mid 70's or so over the course of a week. However, when making dark belgians using the same yeast and fermentation schedule I seem to...

I have made a dubbel with about 10% date syrup. It gave a nice, rather subtle fruity flavor, and slightly slick mouthfeel which I wasn't crazy about. I added the syrup in the boil, which may have stripped away some of the flavor/aroma. I later read a suggestion to add it in secondary, precisely...

Speaking of sugars I have had good results with jaggery in dark trappists. Lots of dark dried fruit flavour.

Looking forward to your findings! Your results in the "favourite yeast" thread has really made me want to try this yeast.

Thanks! Lots of interesting reading in that thread.

Any updates on this?

According to Bray's homepage, his Forbidden fruit trial batch finished at 1.02.

FWIW the actual fg of Leffe is 1.014.

When I have made beer with Mangrove Jack's M31 Belgian Tripel it has been remarkably similar to Wyeast 1388, and it got me thinking. Has anyone used M31 in a BOMM?

I've found it to be fairly similar to wlp570/wy1388, ie the Duvel yeast. It's highly attenuative (85%+ apparent attenuation) and gives off citrusy esters.

The one concrete example I got was concerning M36. According to my info it started life as wlp023 Burton ale, and before MJ's name change/revamp the M36 was called M79 Burton union.

I have second hand info originating from a person with ties to MJ that they start from White labs/Wyeast strains and then mutate them (presumably by brewing) until the yeasts match MJ's desired characteristics, and are sufficiently different genetically to be considered a unique product. I can't...

A couple of days ago I bottled a Belgian dubbel fermented with Monastic. The fg sample smelled and tasted really nice, quite a lot of banana, but also raisiny. The fermentation schedule was five days at about 65 fahrenheit and then ten days at 74.

I really like the M31 Belgian Tripel yeast from Mangrove Jack's. However, the manufacturer claims that their yeasts are not suitable for repitch. This may or may not be BS in order to sell more yeast.

I fermented at 19 Celsius (measured against the fermentor), and got a fair amount of esters, but no lactic twang.

I mashed at 149 F, and the recipe was something like 82% base malt, 10% torrefied wheat and 8% crystal malt.

My new favorite for British bitters! White labs lists the attenuation as 65-70%, but both times I've used it I ended up with 75% attenuation.