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So here we go: M20 and M41 reviews! M20: Notes: Fermentation wise behaves like M15. Ferments first around 60% sugars and two weeks after it restarts and finishes. I got an 80% att mashing at 64ºC. Floculattion is actually good, i get quite clear beer, the yeast residue is similar to other...

No. Wait a couple weeks and it will do a second fermentation. It has two yeast strain mixed. Do not bottle until it has fermented again

I dont check the gravity anymore. I know when it is finished. I have checked it before and with gusher bottles and fg is the same as when bottling. I dilute in near boiling water, let it cool, add to bottling bucket then rack on top. By the way i do it the beer coming in enters in an angle and...

I use table sugar. I calculate for that. And i calculate for what us in the bottling bucket+added water (i dissolve the sugar in water then add it)

Yes i know this. However after 5 weeks and 6 and 10 i keep having the same problems

Yes it has happened to me with several yeasts, namely m15, m54 and i think m42. But i made a normal wheat with 65% wheat, 25% pils and 10% munich (aprox). So i dont expect the low att. I will post about it soom though.

Only times when i get such a low att is when i use munich malts as base malts with the mangrove jacks yeast (happened with several). What was your grain bill like? I should also mention i play a bit with water adjustments to make sure my phs are in a good range

Its called M20 but its not the 20th (of the company. And thete arent so many dried yeast wheat) But i get your point. The yeast companies should def be more innovative. Culturing wild yeast is so easy and produced crazy flavours sometimes. They should think a bit outside the box. I like when my...

Well this is a mangrove jacks yeast thread. If i ever get my hands on some kveik (i am in sweden) i could try. However i read about it and i dont think its that spectacular. "Ferments fast" ok lol my ferments are usually done in 48h if i pitch on the high end of the yeast. "Ferments at 40°C" i...

Hey guys. So i usually bottle my beers using brewersfriend priming calculator. This is all well and fine when i try to carbonate at 2-2.2 which is pretty much my standard. But when i go above to 2.5 or so for certain pils or lagers i have had problems. The beer is good at 2-3 weeks after...

Sneak peak: soon coming up M41 in a golden strong belgian and M20 wheat yeast!

no? noone?

So i tried juicing some apples with a blender and a cheesecloth and it worked pretty well, i got like 60-70% of the weight out. I did 1kg and got a bit over 600ml. i was thinking i could get 3-4l and mix with comercial apple juice. The thing is that when i blended and strained the stuff, it got...

No. They carry juice from concentrate. Not concentrate. Thats that.

Good to know about backsweeten. I can get stevia. Still dont like sweet cider tho. And still not in america so no walmart xddd

Sounds good but cant find apple concentrate anywhere...

What you say seems good long term but i dont do so much to make a press andnseems like a hassle since i might move soon. Apples are not so cheap here either (sweden) you can pick them during apple season though. But still. I might make or buyba press someday whem i get stablished inna country...

Hey guys Recently i made a batch of cider (carbonated, 5%abv). It was decent but it was missing some apple flavour. It was made with juice from concentrate bought in the store. I dont want to buy a press and the fresh pressed juice is mighty expensive (3-6$ per liter). I was wondering if i...

well here is the M47 review guys. my notes: · M47: Good yeast in the speed department. Quite a lot of krausen, don’t fill to high: very quick starter specially if pitched in the upper temp range. Takes slightly more to sediment than others (10 days since pitch for normal OG). Fermentation...

I am very little concerned about the appeal but thanks haha. Just mostly not wanting to die. should i try to cold crash them or something? As i said there is no visual signs of fermentation (rising bubbles, stirred sediment...) I will keep an eye on the SG tho Couldnt it simply be some lacto...