Mangrove jack m20 fast finishing

[Irish kiwi]

I have a Hefeweizen fermenting with a plan to have it kegged and ready for Christmas Day. My OG1.049 has dropped to 1.014 when I checked it this morning 36hrs after pitching. I had a healthy two inch krausen twelve hours after pitching which has now fallen. I fermented at 25C to encourage banana esters to develop. Never used this yeast before so just wondering if anyone else has experienced this fast a fermentation using it

 

[ebbelwoi]

I can't speak from experience, but I'm getting ready to try it out (this afternoon, actually), so I've done a bit of research on M20. Mostly here, reddit, AHA, aussiehomebrewer, etc. I don't recall anyone mentioning that fast of a ferment, but I'd like to hear what others' experience has been as well.

TL,DR: Subscribed!

BTW, this thread might get more visibility in the Fermentation & Yeast forum.

 

[ebbelwoi]

So how is your batch coming along?

I pitched about 48 hours ago. At 24 hours, it was smelling quite good with a nice banana aroma. Bubbling like gangbusters, around 26C. I had 2-3 inches of krausen as well. At 48 hours, though, I'm getting a lot of sulfur and very slow bubbling, krausen is gone, temp is down to about 22. Haven't checked the gravity yet.

 

[Irish kiwi]

Kegged mine today and force carbed it so hopefully should have a finished product to taste tomorrow evening. I got a pretty even mix of banana and clove. It tastes pretty good straight from the fermenter but I will be interested to see what’s it’s like with the carbonic acid bite after carbonation. Sounds like it ripped along fairly well for you too I didn’t have the sulphur issue but anytime I’ve had it in the past has been when I’ve used Pilsner malt and it normally blows off through the airlock in a couple of days with no ill effects.

 

[Hanglow]

At 25C any yeast will be quick!

 

[Irish kiwi]

Fair point just wasn’t expecting to hit within one point of expected final gravity within such a short time period.
Other than running at the upper end of the temp range do you know any other way of maximising the production of banana esters

 

[ebbelwoi]

http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/ is a great resource.

 

[ebbelwoi]

If you're force-carbing, you might want to consider using dextrose or speise (unfermented wort) instead. That could get you some extra banana.

 

[ebbelwoi]

So how did yours turn out? Mine's just so-so at the moment... I bottled it a week ago, hoping it'll be better a week from now.

 

[Irish kiwi]

So how did yours turn out? Mine's just so-so at the moment... I bottled it a week ago, hoping it'll be better a week from now.

Sorry for the slow reply I’ve been deer hunting here in NZ for the last couple of weeks.
It came out OK but not quite what I was aiming for. I’ve had a few people round who like Hefeweizen and they really like it but I was hoping for a bigger banana hit while this is more of a balance between banana and clove