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

[stpug]

I'm dropping the British Ale M07 in a cream ale tonight. I'm expecting a nottingham equivalent but will post back in a couple weeks.

 

[beersk]

Harvested M-84 Bohemian Lager yeast:

On Wednesday I pitched 3rd gen harvested yeast into my 4th batch with this yeast. It's a 7 gallon batch of German IPL, 1.066 OG. I finished brewday, drew off 1 gallon of wort and quickly chilled it to 52F, pitched 200ml of clean slurry to it with DAP and yeast energizer and placed it in my kegorator set at 50F.

Put the rest of the wort in my ferm chamber for an overnight chill. The next day, the starter beer was going balls-out. I pitched it into the rest of the 45F wort. It's fermenting strong at 49F right now.

Nice. I've done this before and think I will again in the future. I'm eagerly awaiting putting my oktoberfestbier on tap as well as the 2.8% mild. But I need to kick a hefe and an alt first. Those are probably pretty close.

 

[RCCOLA]

Nice. I've done this before and think I will again in the future. I'm eagerly awaiting putting my oktoberfestbier on tap as well as the 2.8% mild. But I need to kick a hefe and an alt first. Those are probably pretty close.

This thing is churning like a beast. Pitched at 45F, I let it rise to 49f. The sucker hit 59F today in my chamber set at 52. Just dropped to 50. I think it'll be OK due to being 5 days in and yeast being out of growth phase. Never had any lager temp rise 10F during fermentation.

 

[beersk]

This thing is churning like a beast. Pitched at 45F, I let it rise to 49f. The sucker hit 59F today in my chamber set at 52. Just dropped to 50. I think it'll be OK due to being 5 days in and yeast being out of growth phase. Never had any lager temp rise 10F during fermentation.

Perhaps you over pitched a tad. I'm pretty sure I did for my schwarzbier. Less than 8 hour lag time on a lager is maybe a little quick.
Tried a sample of my mild yesterday, it has a good flavor, but at 2.8% abv, it's pretty thin in the body. Have to try to drink that one down quick. I think I've probably got about half a gallon of my other beers left. I like them, but I'm ready to move on; can't wait for them to kick.

 

[RCCOLA]

Perhaps you over pitched a tad.

Turns out one of my digital probe thermometers has a bad probe. That beer is in D-rest right now at 63F, thermometer was reading 72F. No telling what that beer fermented at but looking at how far off the thermometer was reading, it could have been fermenting at <48F (pitched at 45F)

 

[oxpajama]

Hey guys, watch this

 

[Albionwood]

Fermented a Belgian Blond (Leffe clone) with M27 - started a month ago, fermented steadily for about a week or a little more. Left it in primary until today, just kegged it and the (flat) samples taste GREAT! FG 1.008 which is just about perfect for this beer, and lower than I usually get, so I am pleased with this yeast so far.

 

[beersk]

Still waiting on drinking it. I have 5 bottles of the O-fest submitted to two comps that both judge Saturday, although it's still slightly young, so we'll see how it does there.

I'm planning on holding off most sampling of this and my schwarzbier that was pitched on the cake until the first week of October.

Drinking your Ofest yet? I'm drinking mine and after close to 6 weeks of lagering, it's mighty tasty. Probably the best lager I've made to date. It's malty and soft, I like it. Haven't taken a sample of my schwarzbier yet, but it's had a d-rest and it probably ready to start lagering.

 

[beersk]

I checked the gravity on the oatmeal stout I brewed a week ago that I repitched the New Castle Dark Ale yeast in and the gravity was at 1.024. ARGH. This yeast is just a b*tch. The only yeast I've been able to get attenuated enough is the Boh Lager yeast. Everything else has finished high.
I did rouse the yeast and will let it sit for another week or two. It's just annoying.
I also took a sample of the schwarzbier I repitched the Boh Lager yeast in. The gravity was at 1.014 and tasted great. Maybe I should just stick to lagers

 

[JKaranka]

Pacific Northwest has worked out well. Has finished a bit dry, and it's quite hop forwards. Still some malt sweetness left, but this American red had plenty of crystal malt in it.

 

[stpug]

British Ale M07 in a cream ale worked out pretty good so far but I've only had a 3 oz sample for gravity checking. Lag time was 18 hours for a relatively low gravity beer (1.047). Fermented in lower 60s for first 4 days and mid 60s for the remaining 10 days. It came out very clean and ester neutral; no "british" character at all which I expected; overall a good pick for a cream ale or any ale you want really yeast-neutral (more so than US05). I was expecting around 75% attenuation and ended up with about 70% (and that's WITH 0.5 lb table sugar). Luckily, the 70% attenuation will work out better for this beer in the long run. Overall impression is that this is a Nottingham equivalent with slightly lesser attenuation.

 

[betarhoalphadelta]

Well, my O'Fest with M84 took 3rd place at the OC Fest of Ales for Cat3, so it's got something going for it. And that was submitted a bit too young as well.

 

[RCCOLA]

Well, my O'Fest with M84 took 3rd place at the OC Fest of Ales for Cat3, so it's got something going for it. And that was submitted a bit too young as well.

Cool, I'm gonna send 3 of my batches to comp in October. Below is my house lager fermented with it. Gonna submit it in 1C, Premium American Lager.

 

[Albionwood]

Drinking the M27 Blond now, and while there is plenty of spicy Belgian character, it is actually a bit thin-tasting. OG 1062, FG 1008 - I think it over-attenuated. My notes say I mashed for 90 minutes, starting at 152 and ending at 150. Grist was 10 lbs Pilsner, 1 lb Munich, 9 oz Honey malt, 5 oz Victory.

 

[oxpajama]

using the lager yeast M84, pitched two packets straight into wort, 4 day lag, after that healthy ferment at 49*.
grist:
8.5 lb domestic pils
.5 lb brown malt
.4 lb honey malt
1/4 oz Willamette at 60 mins
2 oz Will and 4 Amarillo whirlpool, chilled to 57*

OG 1050, FG 1013

 

[RCCOLA]

Did it start fermenting at 49F? If so, maybe these packs don't have a true 200billion cells. May need 3 for a lager ferment.

using the lager yeast M84, pitched two packets straight into wort, 4 day lag, after that healthy ferment at 49*.
grist:
8.5 lb domestic pils
.5 lb brown malt
.4 lb honey malt
1/4 oz Willamette at 60 mins
2 oz Will and 4 Amarillo whirlpool, chilled to 57*

OG 1050, FG 1013

 

[oxpajama]

Did it start fermenting at 49F? If so, maybe these packs don't have a true 200billion cells. May need 3 for a lager ferment.

Hit it with O2 a couple times... It sat at 50 for three days, raised it to 58 on the fourth morning, by evening it was going steady so I put it back down to 49 which didn't slow it down any. raised to 55 when gravity read 1020 then 60 the next day.

Tastes like lager, some sulfur. Three packets for M84 seems advisable, unless the beer is a lightweight.

 

[beersk]

Well, my O'Fest with M84 took 3rd place at the OC Fest of Ales for Cat3, so it's got something going for it. And that was submitted a bit too young as well.

Nice work. How young is a bit too young? Mine is about 7 weeks lagering now and it's tasting pretty good, certainly one of the better beers I've ever brewed. The yeast definitely has a unique character.

 

[oxpajama]

Hey guys, watch this

So far M02 seems to perform like the yeast description, high floculation (ignoring the orange juice haze), I'll report an FG and tasting notes when I rack. Used 1/2 tsp yeast nutrient even though MJ says M02 has nutrient in the package. Fermentation was steady, pitched at 68*, peak fermentation was at 76* for a few hours until I cooled it back down to 73*.

 

[beersk]

I have yet another high FG in a helles I brewed with the Workhorse fermented at 64F and aerated with pure O2 for 90 seconds. Starting gravity 1.051, gravity after a week and 3 days 1.016. Was expecting at least 1.012. I'm annoyed. I think I'm done with this company's yeast as I've had every beer but ones made with the Boh Lager yeast finish high.

 

[mblanks2]

I've currently got a 10 gallon split batch of Boh Pils going with M84 and Saflager 34/70. The 34/70 was up and going after 18 hours @ 51*F. The M84 hasn't started yet and it's been 56 hours. Looks like I'll be doing d-rest on the 34/70 before the M84 ever gets going.

 

[betarhoalphadelta]

Nice work. How young is a bit too young? Mine is about 7 weeks lagering now and it's tasting pretty good, certainly one of the better beers I've ever brewed. The yeast definitely has a unique character.

It was submitted 6 weeks from the date it was brewed, judged 8 weeks from brew day. I don't know whether it was stored cold after submission.

FWIW, I just had my Oktoberfest party over the weekend, and both the Oktoberfestbier and the Schwarzbier got rave reviews. I did pigeonhole one of the guys from the brew club into giving me some honest feedback and he thought the Oktoberfestbier was a bit on the fruity side -- possibly from the 4-day lag time. The Schwarzbier didn't have that issue. Overall, though, with 6 beers on tap, the entire keg of O'fest went dry at the very end of the party... So someone liked it!

 

[mblanks2]

77 Hours and counting. M84- Absolutely nothing! 34/70 rolling strong.

 

[stpug]

Quick update:
Brewed a hop harvest pale ale on 9/22; OG 1.058; 5.3 gallons; mashed at 153F
Pitched rehydrated US West Coast M44 at 61F
32hr lag time at 63F
Transferred to keg today at 1.010 (~81% AA) (~15 days since fermentation really began)
Sample tasted fine but was less than an ounce so was hard to tell (pale ale-ish anyway)
Dry hopped with few remaining hops pulled from bines yesterday (~0.75 oz)

That's fairly high attenuation for a medium mash temp. I look forward to tasting more in a few days. Overall, it was very minimal yeast character (to be expected). Can't say I noticed any fruit or mineral as is indicated by wyeast's pacman, but I'll have a better idea soon. If I had to guess (and I do), I would estimate US West Coast M44's attenuation range to be from 76-84%.

 

[JKaranka]

Yeah, I got high attenuation from the M44 too. Maybe just a tad high for my attempt at American red, and higher than the attenuation I've got previously from US05 and from San Diego Superyeast.

 

[mblanks2]

100 Hours and still nothing. Whats going on here? 34/70 is going gangbusters.

 

[stpug]

Are you by chance in a bucket with a not-great sealing lid and judging by airlock activity?

 

[mblanks2]

Are you by chance in a bucket with a not-great sealing lid and judging by airlock activity?

No. 10 gallon all grain batch split into two 5 gallon glass carboys with blow off tubes in a fermentation chamber held at 53*F. 34/70 is rolling at high krausen. There is absolutely no activity from the M84. This is an OG 1.055 BoPils. Both batches were two packets, re-hydrated in boiled and cooled to 50*F water and pitched at the same time. Both have expiration dates in 11/2014 and both were purchased from the same place and arrived at the same time.
In another 48 hours if no activity, I'm probably gonna re-pitch with 34/70. This stuff is unbelievable. When I read about a four day lag I thought I had made a mistake by buying it, but WOW! You just can't make this crap up! I've got two more packets that'll be thrown out for sure.

 

[stpug]

Wow! That really is incredible. I would be throwing a fit if I was you. Actually, I probably would have repitched new yeast at 100 hours (lager or not). That might be one of those yeasts that's worth getting going at elevated temps and then cooling to fermentation temps after signs of activity. I hope the batch works out for you!

I had kicked myself for not ordering that yeast but figured I already had a versatile lager strain on hand and don't have a great fermentation chamber set up; boy, I'm not kicking myself anymore

 

[mblanks2]

Everything still looks OK. No signs of an infection or anything. So I might go ahead a re-pitch tomorrow night. I'll have 5 gallons a week apart I suppose. I was just really wanting to see what the differences would be for these yeasts and I had had high hopes for the Mangrove Jack. Oh well, as long as the 34/70 treats me right I'll proabably stick with it.
I really like to convienience of dry yeast and wanted to experiment with the dry lager strains before I decided what to use as my go to.