bassballboy
Well-Known Member
Anyone have any experience with this yeast? It sounds pretty awesome, like a better version of s-04 in the ester department, but I'm wondering if that is legit.
I'll bite. If you are looking for a S-04 substitute, you'll be sorely disappointed. It is nothing like s-04... which is certainly a good thing.
M44 is, however, a very nice American Ale type of yeast. I've used it three times now and I'd say I prefer it over S-05. The main pro points for me being that it attenuates a tad better than S-05, is about as clean, and more importantly has *good* flocculation properties. However, it does take longer to ferment and produces a sizable amount of krausen, which does persist for some time.
It also ferments well at cool temps (I did all three of mine at 62-64F) and it didn't produce any sulfur or diacetyl. The esters are lightly fruity/neutral and comparatively less "peachy" than S-05. Again, there really isn't much comparison to S-04.
I used it once. I don't think it took off or fermented as fast as US-05 but the results are slightly better and a few points lower. Flocculation didn't seem any better though.
I have (5G of a 10G) batch on M44 right now -- the other 5G is on 05.
Lag time after pitching the M44 was OVER 48 hours. OVER.
I was getting a little nervous for a while...
They're both chugging along now, I'll update in a week or so with FG numbers.
I'm experiencing the same thing with mine, after about 30hrs in i saw very minimal yeast activity and decided to rouse a bit. @ 36hrs the wort turned a bit more cloudy and more finer bubbles began to appear. 1.064 OG with oxygen pumped in for 2 minutes (aquarium style) fermented with 2 packets and sitting at 63F. Do you have any notes on how it tasted or how well it attenuated?? Also, I've read alot about this yeast over attenuating so I mashed for 4 points above my wanted FG.
OK its been close to 53 hours and I'm seen quite a nice creamy white krausen. The smell is quite good, clean and crisp with almost pungent hop aromas (could be the 9oz of mosaic, simcoe, and nugget at 3oz each). Maybe the low temp caused the slight lag. I'll keep updates as it progresses.
Any idea when your pack was manufactured? Did you rehydrate?
I just used it this weekend because my lbhs had 50% off an IPA. It started after 12 hours..so far so good. I just pitched it dry.
Did you pitch dry or rehydrated?
If your asking me, I rehydrated. Always do. I do a Mini starter for all my dry yeast. Probably doesn't make a difference but it makes me feel better . I rehydrate with my treated strike water and a tsp of yeast nutrient and 2 tbs light DME at the beginning of my brew day. I always get the high side or greater expected attenuation from dry yeasts since I started doing this.
I usually do something similar. I did this for my Belgian IPA and Barleywine using two sachets of M27 for each batch and they went real low (one OG 1.093 FG 1.01, two OG 1.077 FG 1.004).
Next batch with M44 I will try the same. I didn't use the yeast nutrient this time, just the capsule at 15 minutes before the end of the boil.
I just bottled a double IPA with M44, half pale malt/half Golden Promise and over half a pound of hops total.
I only had one packet so I made a starter and used Wyeast nutrient in the starter as well as the wort itself. Took over 24 hours to see any airlock activity and the krausen maybe only got an inch high in the fermenter.
When I bottled, it went from an OG of .090 to .012, apparent attenuation of 86% in 3 weeks (including 1 week dry hop). Sample I tasted was phenomenal; lots of fruit and citrus with a little spicy dankness. Can't wait till it carbs up!
What kind of hops did you use?
Warrior for FWH, then hopbursted @ 10, 5, and 0 with Apollo, Motueka, Pacifica and Experimental Grapefruit from Yakima Valley Hops. Dry hopped with Warrior, Apollo, Motueka and Pacifica
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