Anyone haerd of these new Yeasts from Mangrove Jack's (New Zealand)

[milldoggy]

Just kegged the m20 hefe. I did it side by side with wb06. The m20 barely had any yeast left in sustainion after 4 weeks in primary. It did not taste like the hefes I like. I would say more of an American wheat. The wb was better and I am no huge fan of the wb yeast. I did use the heidelburg malt instead of standard 2row. Not sure if that had anything to do with it. Both taste pretty thin. But it is straw colored.

 

[betarhoalphadelta]

I had the M84 pilsner yeast stall on me in my amber lager at 1.030. Ended up pitching a packet of M44 ale yeast that I was going to use in a different beer. It's cranking away nicely now.

What was your gravity, pitch temp, ferment temp, and pitch rate? I'm planning on being an Oktoberfestbier tomorrow with this yeast (10 gallons with 4 packs) and would like to avoid it stalling on me...

 

[MacrosNZ]

OG was 1.060. Pitch temp was 20C, ferment temp was 11C. Made a half gallon starter three days before with 500g DME, extra yeast nutrient and activator that was also fermented at 11C. (I'm new to starters)

It was bubbling away fine for a while but then stopped. When transferring it to secondary I noticed it had stalled.

 

[betarhoalphadelta]

OG was 1.060. Pitch temp was 20C, ferment temp was 11C. Made a half gallon starter three days before with 500g DME, extra yeast nutrient and activator that was also fermented at 11C. (I'm new to starters)

It was bubbling away fine for a while but then stopped. When transferring it to secondary I noticed it had stalled.

You made a starter with dry yeast?

Did you oxygenate the wort? Did you raise the temp at the end for a d-rest?

My plan is to aerate, rehydrate the yeast but no starter, pitch 4 packs a bit under 50F degrees and ferment around 53F. I plan on doing a d-rest as well... Just hoping I don't have the same thing happen...

 

[MacrosNZ]

You made a starter with dry yeast?

Yes. Single Packet

Did you oxygenate the wort? Did you raise the temp at the end for a d-rest?

Yep, I gave it a good wisk. It was a partial mash so half the water was straight from the tap. Yep 2 days outside at room temperature (It is winter here though and it wasn't terribly vigorous when I removed it from the fridge).

 

[JohanMk1]

I used the M79 for a partial mash ESB some time back. The beer has turned out very good and is fast becoming my favourite beer.

 

[RCCOLA]

I'm planning on being an Oktoberfestbier tomorrow with this yeast (10 gallons with 4 packs) and would like to avoid it stalling on me...

My experience with M84 when pitched dry:

I rehydrated and pitched 2 packs of M-84 Bohemian Lager into 6gals of 1.050 BoPils wort at 50F. 36hrs later with no activity, I let the temp rise to 57F. At 55hrs post-pitch, it started slowly moving the airlock.

At 80 hrs it had a small krausen and fair airlock activity. I dropped the temp to 55F and held there until D-rest--I always let temp rise as airlock activity slows and the temp of the beer begins to drop(probably ~ 75-80% attenuated)

It attenuated to 1.014/72% and was extremely hazy until temp was dropped to 32F for a few days. At 3 weeks lagering, it's tasting nice but isn't as clear as I had hoped. I actually had gel ready to use but skipped it b/c it looked so clear the day I was going to rack to secondary, so I kegged it.

As I posted above, the Helles I fermented with 1/2 of the harvested yeast from the Bopils batch took off well at 50F.

 

[betarhoalphadelta]

My experience with M84 when pitched dry: .

Thanks. Good to know on the gelatin. I'll most likely crash it for a week following d-rest, before transferring to keg where I'll be lagering it. Based on your feedback, I'll probably hit it with gelatin at that point for a few days before the transfer.

 

[beersk]

Just kegged the m20 hefe. I did it side by side with wb06. The m20 barely had any yeast left in sustainion after 4 weeks in primary. It did not taste like the hefes I like. I would say more of an American wheat. The wb was better and I am no huge fan of the wb yeast. I did use the heidelburg malt instead of standard 2row. Not sure if that had anything to do with it. Both taste pretty thin. But it is straw colored.

Interesting. I found the M20 yeast to have a decent amount of banana esters, which is what I like for hefes. I did not get "American hefe" out of it. I fermented it at 68F. I'll be brewing a hefe with the WB-06 pretty soon. Looking for good dry yeasts all around, at least for the warm/cold months where shipping liquid yeast isn't good.

 

[betarhoalphadelta]

So, I now have wort in the fermenter. Pretty sure I've done everything "right", so I'm going to hope the yeast holds up.

O-fest
M84 Bavarian Lager
11 gal, 10# Munich, 6# Pilsner, 5# Vienna, 0.25# Carafa III for color
Simple 60 minute addition, 1 oz of 15.2 AA Magnum, for 25 IBU.

I chilled to 51 degrees going into the fermenter, properly rehydrated 4 packs of yeast in sterile water, hit the fermenter with 75 seconds of pure O2, and pitched. Temp controller set to 53 deg.

 

[Rivenin]

brewed yesterday with the workhorse.
http://www.brewtoad.com/recipes/left-over-hops-ipa/

NAME AMOUNT USE PPG
2-Row Brewers Malt 7.0 lb43 % Mash 37
Golden Promise 7.0 lb43 % Mash 37
Corn Sugar (Dextrose) 2.0 lb12 % Boil 46
Hops

NAME AMOUNT TIME USE FORM AA
Nugget United States 0.5 oz 60 min Boil Pellet 13.0%
Columbus United States 0.75 oz 60 min Boil Pellet 17.2%
Chinook United States 1.0 oz 10 min Boil Pellet 13.0%
Chinook United States 1.0 oz 5 min Boil Pellet 13.0%
Centennial United States 1.0 oz 0 min Aroma Pellet 10.5%
Citra United States 0.5 oz 0 min Aroma Pellet 12.0%
Chinook United States 1.0 oz 0 min Aroma Pellet 13.0%
Amarillo United States 0.5 oz 0 min Aroma Pellet 9.5%
Centennial United States 0.5 oz 7 days Dry Hop Pellet 10.5%
Citra United States 1.0 oz 7 days Dry Hop Pellet 12.0%
Amarillo United States 0.5 oz 7 days Dry Hop Pellet 9.5%

Had a ton of hops left over in the freezer, decided to put them to good use!

brewed a cascade smash as well

Cascade SMaSH got the S-05
the IIPA got the Workhorse
SMaSH (@1.060) is currently at 68* in the fermentation chamber, 16 hours later it was barely fermenting (easily knew that was going to happen, S-05 has never been quick to start for me)
However, the IIPA (@1.085) 12 hours later was about to blow off and the airlock sounded like a machine gun... THAT was nuts! and it's right now at 78* (Ambient temps) Smells SUPER clean though, so i have high hopes!

 

[beersk]

I took a gravity reading/sample of the IPA I brewed Saturday evening fermented with the Workhorse yeast. And I was surprised it didn't taste very off. Of course it's only been 3 days in the fermenter so it's hard to tell. But it stalled out at around 1.020. The krausen has dropped and the fermentation took 24 hours at 78F. Ambient temp was probably around 75F in my closet, but the temp strip on the carboy read anywhere between 76-78 maybe even 80. It was the most active fermentation I've ever seen and the shortest one I've experienced.
But the sample tasted alright, surprisingly...so maybe there's hope after all. Disappointed about the higher than desired gravity though. Maybe it'll come down some more...but doesn't seem likely. That's what you get for fermenting too warm...

The recipe was:
4.5 gallons
OG 1.070
60% Rahr 2-row
25% Rahr White Wheat
15% Briess Bonlander Munich 10L

FWH - 1oz chinook
5min - 1oz simcoe
Flameout/hopstand for 30 min - 1oz chinook, 1oz simcoe
1 packet rehydrated Workhorse yeast

And there was an ant that came out with the yeast! I swear it wasn't in my water I had boiled in the microwave in a mason jar. I fished it out and went with it. Beer tastes fine. Maybe a little ant-y.

 

[MacrosNZ]

Did it look like a 100% pure ant?

 

[beersk]

Oh yeah.

 

[betarhoalphadelta]

So, I now have wort in the fermenter. Pretty sure I've done everything "right", so I'm going to hope the yeast holds up.

O-fest
M84 Bavarian Lager
11 gal, 10# Munich, 6# Pilsner, 5# Vienna, 0.25# Carafa III for color
Simple 60 minute addition, 1 oz of 15.2 AA Magnum, for 25 IBU.

I chilled to 51 degrees going into the fermenter, properly rehydrated 4 packs of yeast in sterile water, hit the fermenter with 75 seconds of pure O2, and pitched. Temp controller set to 53 deg.

Update: this morning at 8:30, about 57 hours after pitching, I still don't have much blowoff activity. And I know my fermenter has a good seal, so it's not that.

I boosted temp to 55 in the hopes of starting it up, and really want to see this start moving. But I am *very* unhappy with this much lag time... I know it's a lager, but 48 hours, with my pitch rate, should be plenty to have a healthy fermentation going...

 

[beersk]

Damn, now you got me all not wanting to use the 2 packets I have in the fridge. That's super lame.

 

[RCCOLA]

Update: this morning at 8:30, about 57 hours after pitching, I still don't have much blowoff activity. And I know my fermenter has a good seal, so it's not that.

I boosted temp to 55 in the hopes of starting it up, and really want to see this start moving. But I am *very* unhappy with this much lag time... I know it's a lager, but 48 hours, with my pitch rate, should be plenty to have a healthy fermentation going...

Same experience I had. It works much better as a re-pitch. I typically brew a beer that I can ferment at ~58-60F when I use dry lager yeast for the first generation and only pitch 1 pack. I ferment my lagers with the harvested yeast.

 

[betarhoalphadelta]

Same experience I had. It works much better as a re-pitch. I typically brew a beer that I can ferment at ~58-60F when I use dry lager yeast for the first generation and only pitch 1 pack. I ferment my lagers with the harvested yeast.

You had the same experience with the M84 specifically?

How was the taste profile?

 

[Rivenin]

well i pitched the yeast on monday @ about 7p or so. today the krausen has completely died already... weird!
heres the workhorse

Here is the S-05, pitched a few hours before hand... krausen is still really high

 

[RCCOLA]

You had the same experience with the M84 specifically?

How was the taste profile?

Yep. Read my post #67 above for the details. Flavor is good. Its not as clean as a German lager strain and has a definite "Bohemian" flavor if that means anything to you. Gelling is necessary to minimize the flavor impact of this yeast.

My Bopils tastes great after a 55F ferment with it. I don't think its gonna be neutral enough to make my Helles taste authentic though. I'll tap it tomorrow night although its only been lagering for 2 weeks and post up some tasting notes.

 

[Rivenin]

Just checked - it went from 1.085 down to 1.011... in 3 days... it's got one hell of an alcoholic bite right now, but of course thats because it's only been 3 days. So i'll take another sample in 2 weeks when i dry hop.. so far it seems promising!

 

[beersk]

Just checked - it went from 1.085 down to 1.011... in 3 days... it's got one hell of an alcoholic bite right now, but of course thats because it's only been 3 days. So i'll take another sample in 2 weeks when i dry hop.. so far it seems promising!

This is with the Workhorse yeast? What temp did you ferment it at? Mine stalled out at 1.020 after three days, krausen dropped. Fermented at around 77F. Aerated with pure O2 for around a minute, rehyrdrated...no reason other than high ferm temp that it stalled out.

 

[BradleyBrew]

I kegged my English Mild I brewed with the Mangrove Newcastle Dark Ale Yeast. It turned out well with a nice malty fruity flavor. I would happily use it again.

 

[Rivenin]

This is with the Workhorse yeast? What temp did you ferment it at? Mine stalled out at 1.020 after three days, krausen dropped. Fermented at around 77F. Aerated with pure O2 for around a minute, rehyrdrated...no reason other than high ferm temp that it stalled out.

Yup! with the workhorse.
Fermented at about 80-82* - not sure why yours stalled so high? what did you mash at? what was the recipe? i used 7lb golden promise and 7lbs 2row with 2lb corn sugar and got it at 150* for 4 hours (had a prenatal appointment with the wife so i had to let it rest for forever)

 

[beersk]

I took a gravity reading/sample of the IPA I brewed Saturday evening fermented with the Workhorse yeast. And I was surprised it didn't taste very off. Of course it's only been 3 days in the fermenter so it's hard to tell. But it stalled out at around 1.020. The krausen has dropped and the fermentation took 24 hours at 78F. Ambient temp was probably around 75F in my closet, but the temp strip on the carboy read anywhere between 76-78 maybe even 80. It was the most active fermentation I've ever seen and the shortest one I've experienced.
But the sample tasted alright, surprisingly...so maybe there's hope after all. Disappointed about the higher than desired gravity though. Maybe it'll come down some more...but doesn't seem likely. That's what you get for fermenting too warm...

The recipe was:
4.5 gallons
OG 1.070
60% Rahr 2-row
25% Rahr White Wheat
15% Briess Bonlander Munich 10L

FWH - 1oz chinook
5min - 1oz simcoe
Flameout/hopstand for 30 min - 1oz chinook, 1oz simcoe
1 packet rehydrated Workhorse yeast

And there was an ant that came out with the yeast! I swear it wasn't in my water I had boiled in the microwave in a mason jar. I fished it out and went with it. Beer tastes fine. Maybe a little ant-y.

Posted it back in post #72. Mashed in the low 150's for 90 minutes. Maybe I underpitched? Barely though...
Could call this one "The Curse of the Ant IPA" maybe.

 

[Rivenin]

i wouldn't say you under pitched at all, i was at 1.085 and still got it down to 1.011 with 1 packet.
Also, did you recalculate the hydrometer? if you were still sitting at 80*, it's 20* off from where it's supposed to be calibrated at.

 

[RCCOLA]

Here are a couple of lagers I fermented with MJ M84 Bohemian Lager; BoPils on the left and Helles on the right. I didn't gel the BoPils and it's slightly hazier than the Helles(which was gelled).

The Bopils lagered for 3 weeks at 35F and then moved to my 42F kegerator for another week; the Helles has been lagering for 2 weeks after a cold crash and gelling.

Neither have esters or off flavors but both have an assertive lager yeast flavor that I've always related to Wonka's bottle caps candy. Both are pleasant tasting but the Helles is a bit "soft" on mouthfeel to be considered authentic. The Helles has a bit more bite to the bitterness due to a 45ppm sulfate addition when mashing.

Overall, I'm pleased with both beers. The yeast does have a characteristic flavor to it more suited to Czech styles than German IMHO. I'll use W-34/70 for those in the future. I'll enter the Bopils in a few upcoming comps and see how she fares.

 

[betarhoalphadelta]

Over 90 hours with no activity... ugh.

 

[RCCOLA]

Over 90 hours with no activity... ugh.

Swirl the hell out of it, warm it to 60F--whatever it takes.

 

[betarhoalphadelta]

Swirl the hell out of it, warm it to 60F--whatever it takes.

So at the 92-94 hour mark, I finally have enough pressure to bubble regularly. That was after swirling and having it at 57 degrees...

Now that it's going, I'm going to try to bring it back down to 54...