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

[Steelers77]

Used the Belgian strain in a Wit and like Stytuned, I also got 99% attenuation. It went from 1.058 to 1.003 in 3 days at 85 degrees, checked it a week later and it was at 1.001.

I am not very impressed with the flavor at this point. It has a Belgian character to it but its just too dry and really out of balance. I will add some maltodextrin back at kegging and try to bring it up to 1.008 and see if that improves the overall feel (impression) of the beer.

I have to email these guys and see why this yeast is eating everything in its path, it kinda cool bit at the same time its not.

We have the Burton Union fermenting a Scotch Ale this week I will report back when its finished. It's taken some time to get going ~ 30hrs but I wont let that sway me until I taste a finished product.

 

[JKaranka]

Not 100% sure everything is ok with my bitter with burton union yeast. Flavour is a bit grainy and has some sourness. Maybe it improves after conditioning, but can't blame the yeast for that.

I'm trying now the Newcastle Dark Ale yeast in a mild. It got off like a rocket 3 hours after pitching and the foam likes to climb in it. Wasn't quite expecting that!

 

[stbnj]

I just tasted a sample of a Vienna/NB smash beer fermented with the Workhorse yeast. I kept the temp at 64 and below and it really tastes like a lager. This would be a great option to using a cream ale blend or using a steam yeast. I will be using this to make an Oktoberfest for my brothers rehearsal dinner. In addition my hoppy wheat beer I did with the West Coast Ale yeast tastes amazing. It also has started to drop clear, so if this all pans out (bottled today) this may replace S05 as my go to yeast. I will be brewing an Eagle Rock Solidarity clone soon with their Brittish Ale Yeast which is supposed to be like wlp007 or Wyeast 1098.

 

[njale]

i did an IPA with the workhorse in the high 70s, i havent kegged it yet though

 

[JKaranka]

Newcastle Dark Ale tasting amazing from the gravity sample! :fro:

 

[JKaranka]

Yeah, nice yeast, there's some raisiny fruit in there to match the chocolate of my mild!

 

[stbnj]

Today my Vienna NB smash started back up again. Not sure what is going the temp in the house has been the same. I pulled it from the swamp cooler about a week ago. Gravity was around 1.018 which seemed high but whatever. I want to see where this is headed before I commit the workhorse yeast to fermenting the octoberfast for my brothers wedding.

 

[JohanMk1]

I'm finding that these yeast are wanting very warm temps to work.

I'll be going back to Nottingham for my brit style ales.

 

[Steelers77]

Tasted the Scotch ale with the Burton Union yeast, quite delicious! The esters are apparent but not over the top and the malt comes through well. We are letting it sit on the yeast another week to see if it cleans it up a bit (not necessary, just want to see the change if any).

 

[stpug]

Tasted the Scotch ale with the Burton Union yeast, quite delicious! The esters are apparent but not over the top and the malt comes through well. We are letting it sit on the yeast another week to see if it cleans it up a bit (not necessary, just want to see the change if any).

Out of curiosity, are you getting any hefe characteristics (banana or clove) from the Burton Union yeast in your scotch ale? And are the esters you're referring to the typical english-type esters (fruity, apple, pear, etc)?

Also, how is the flocculation that you're seeing from this strain of yeast?

I ask because there's another thread on here were a couple folks were getting some strange hefe and belgian characteristics from the BU yeast, and additionally they were ending up with SUPER cloudy/yeasty beer. It kind of made me nervous to try this out on an ESB I had planned.

Cheers!

 

[Steelers77]

Out of curiosity, are you getting any hefe characteristics (banana or clove) from the Burton Union yeast in your scotch ale? And are the esters you're referring to the typical english-type esters (fruity, apple, pear, etc)?

Also, how is the flocculation that you're seeing from this strain of yeast?

I ask because there's another thread on here were a couple folks were getting some strange hefe and belgian characteristics from the BU yeast, and additionally they were ending up with SUPER cloudy/yeasty beer. It kind of made me nervous to try this out on an ESB I had planned.

Cheers!

All English character, beer was fermented in a basement that was a constant 63. The beer was a bit cloudy but was not yeasty tasting. The beer is at my friend house, we will keg in the coming week and bottle a few I'll give better feedback when we do. Definitely no Hefe esters!

 

[tarawa]

Since I had so much trouble getting to the proper temp for my Scottish Ale, I am ordering the Workhorse Yeast from Rebel Brewer. The Workhorse yeast has a great temperature range, especially when brewing in Florida.

 

[stpug]

Excellent! That's great news. I'll definitely use this on my ESB then and keep the fermentation temp to the lower end of the range. Thanks for the feedback! I'll try to remember to provide my own feedback when I get around to brewing this batch. I've got about 3 lined out before it so it may be a month or two.
Thanks again!

 

[MacrosNZ]

I ended up making a lager a week ago with the M84 lager yeast (it's winter down here). Was quite surprised at how quickly fermentation started (even though it says that in the info). Will see how it goes after a month lagering.

 

[iowabrew]

I pitched a pack of M44 into a 1.042 session ale last week. Thing took a little while to get going and never was real aggresive. Fermented around 66F. Still waiting to take a reading. Will update when i get there.

 

[stbnj]

Cracked open a bottle of my hoppy wheat beer done with the M44 and its great and very clear. I could see this being a Pacman type strain like rebel brewer claims. I think I am going to split my next batch of pumpkin beer between this and BRY97 as I already have a batch going with s05. I still have to brew my Eagle Rock Solidarity clone with the British Ale Yeast (supposed to be Wy1098 or WlP007 equivalent) but I am excited for that too.

 

[BrewFox]

I pitched the M07 British Ale Yeast in an IPA recipe I would have used WLP 007 in on Saturday. I read they are similar and didn't want to bother with a starter (http://www.rebelbrewer.com/shop/dry-yeast/british-ale-dry-yeast-m07/).

I pitched at noon, I started at 64 degrees in my ferm chamber and had airlock activity by the time I checked that evening. A nice krausen had formed by the next day. I raised the temp up to 67 on Monday night and when I checked it on Tuesday I had evidence that the krausen had gone up almost to the neck of my carboy. No blowout though. We'll see how it comes out in a few weeks.

I want to try the M44 US West Coast on a Rogue Dead Guy Ale clone as I read that it is supposed to be similar to Pacman http://www.rebelbrewer.com/shop/dry-yeast/west-coast-ale-dry-yeast-m44/.

 

[MacrosNZ]

Also, if you guys don't already have it, the data sheet for the series is here:
http://cdn.shopify.com/s/files/1/0195/8620/files/MJ_Craft_Series__A5_Yeast_Booklet.pdf?1935

 

[beersk]

Page 6, in the "How the Yeast Works" section, it says that the yeast isn't the best for harvesting/reusing...uuuummmmm ooooookay....It's yeast, why wouldn't it be okay or the best to harvest and reuse? Sounds like a stupid thing to say to get people to buy more yeast. Whatever, I'll still harvest and reuse. I don't buy that crap.
Thanks for sharing.

 

[RCCOLA]

Page 6, in the "How the Yeast Works" section, it says that the yeast isn't the best for harvesting/reusing...uuuummmmm ooooookay....It's yeast, why wouldn't it be okay or the best to harvest and reuse? Sounds like a stupid thing to say to get people to buy more yeast. Whatever, I'll still harvest and reuse. I don't buy that crap.
Thanks for sharing.

Just finished fermenting a Helles with 180ml of harvested M84 Bo Lager yeast, 1 week old with no starter. Pitched at 50F, it started quickly and fermented to 72% attn--same as the new, 2pack dry pitch. Tastes good but needs to be chilled to ~32F to drop out. That stuff is seriously low floccing.

That "no re-pitch" line in the mfg info is BS.

 

[beersk]

How do you like the Helles? Is it nice and malty? I will be brewing a series of lagers with that yeast very soon.

 

[RCCOLA]

How do you like the Helles? Is it nice and malty? I will be brewing a series of lagers with that yeast very soon.

The yeast has a strong lager yeast flavor. I just gelled the Helles a few days ago. I'll let you know how the flavor is when it clears

 

[beersk]

Awesome. How was the final gravity? In the 1.012 to 1.014 range suitable for helles?

 

[MacrosNZ]

Page 6, in the "How the Yeast Works" section, it says that the yeast isn't the best for harvesting/reusing...uuuummmmm ooooookay....It's yeast, why wouldn't it be okay or the best to harvest and reuse? Sounds like a stupid thing to say to get people to buy more yeast. Whatever, I'll still harvest and reuse. I don't buy that crap.
Thanks for sharing.

From another forum

Reply by Andrew Childs on June 26, 2013 at 3:53pm

Hi guys



In terms of re-pitching the yeast. The reason it says not suitable for re-pitching is the changes in the flavour profile when you do so (over our 4 years of testing it was found the profiles change over generations of the yeast). It is not to say that you can not re-pitch, just that if you wanted a consistant yeast character then use a new one each time.

 

[RCCOLA]

Awesome. How was the final gravity? In the 1.012 to 1.014 range suitable for helles?

FG on both batches fermented was 1.014 from OG of 1.050. The first batch was a bopils step mashed at 131F/30mins, 146F/20 mins, 162F/20mins.

I tried to dry the Helles out a bit with a mash schedule of 131/30, 140/30, 158/30, but it still finished at 1.014.

I'll probably keg the Helles today. I'll post up some tasting notes.

 

[beersk]

Huh...interesting. I was a little disappointed when I brewed with the Bavarian Wheat strain and it only fermented down to 1.016 from 1.050. It tasted good, but just didn't hit the FG I wanted.

Well, Marco, that goes for any yeast strain. Yeast mutates over from batch to batch. Not really sure why they're thinking it would be any different in this case.

 

[RCCOLA]

Just kegged the Helles. It's crystal clear, bitterness is spot on, drier than before gelling and the yeast character is minimal. It tastes as if it will be quite good after a few weeks lagering.

Before gelling I harvested 2 jars of ~220ml each of clean yeast to reuse.

 

[beersk]

Just kegged the Helles. It's crystal clear, bitterness is spot on, drier than before gelling and the yeast character is minimal. It tastes as if it will be quite good after a few weeks lagering.

Before gelling I harvested 2 jars of ~220ml each of clean yeast to reuse.

Awesome. Buy yourself a bottle of Weihenstephaner Premium, compare, and report back! Or just report back when it's ready to drink.:rockin:

 

[hikertrash]

Just brewed a Scottish 90/- (ish) on Friday. Pitched a pack of rehydrated Newcastle Dark yeast. Fermentation at 68* and within 12 hours blowoff tube was needed. Violent ferment for 24 hours and by today (Sunday) the airlock is all quiet again. I'll try to remember to post again with OG/FG and tasting notes.

 

[MacrosNZ]

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.