jefnvk
Member
I'm curious if anyone else has encountered plastic off flavors using Mangrove Jack yeast. A little background: this is the first time I've had any noticeable off flavors after fermentation, through two dozen or so batches. My normal yeast is S04, there than that the only two other yeasts I've used on any regular basis are Belle Saison and Nottingham.
I decided to give this Mangrove Jack yeast a try on two of my last three batches. The beers were a Maibock style ale with the MJ M44 West Coast, and a honey wheat porter with the MJ Bavarian Wheat, and the third of he three mentioned above was a mainstay English Mild with S04 in between these two with no issues at all. Nothing about those two brew days changed from normal. Yeast was pitched directly into the wort at about 68, as per normal. It took over 2 days to get going, but when it did it had very vigorous fermentation, and more krausen than I normally notice. The wort sat between 66 and 68 for the entire fermentation, and I pulled the Maibock out of the primary after 14 days, again as usual, as I brew 2.5 gallon batches and don't waste wort on samples. In that time, it dropped from 1.062 to 1.006, a much higher attenuation than I was expecting. Yeast cake on the bottom was nowhere near as prevalent than any other yeast I've used, and worst of all, a very thick, plastic taste.
Curious, I tried the porter that was started a week and a half after the Maibock. While it has only been going 5 days now, it has the exact same plastic taste starting to develop. Same procedure was used as the bad tasting Maibock and the normal Mild, although it didn't take as long to get going and didn't have anywhere near the krausen. Not sure on the final gravity or yeast cake, as it is still going.
So, is there something about this yeast that I am doing wrong, is this a common occurrence with this yeast, or are the first two batches I may have to dump from an infection just coincidentally the first two batches I've done with a new brand of yeast?
I decided to give this Mangrove Jack yeast a try on two of my last three batches. The beers were a Maibock style ale with the MJ M44 West Coast, and a honey wheat porter with the MJ Bavarian Wheat, and the third of he three mentioned above was a mainstay English Mild with S04 in between these two with no issues at all. Nothing about those two brew days changed from normal. Yeast was pitched directly into the wort at about 68, as per normal. It took over 2 days to get going, but when it did it had very vigorous fermentation, and more krausen than I normally notice. The wort sat between 66 and 68 for the entire fermentation, and I pulled the Maibock out of the primary after 14 days, again as usual, as I brew 2.5 gallon batches and don't waste wort on samples. In that time, it dropped from 1.062 to 1.006, a much higher attenuation than I was expecting. Yeast cake on the bottom was nowhere near as prevalent than any other yeast I've used, and worst of all, a very thick, plastic taste.
Curious, I tried the porter that was started a week and a half after the Maibock. While it has only been going 5 days now, it has the exact same plastic taste starting to develop. Same procedure was used as the bad tasting Maibock and the normal Mild, although it didn't take as long to get going and didn't have anywhere near the krausen. Not sure on the final gravity or yeast cake, as it is still going.
So, is there something about this yeast that I am doing wrong, is this a common occurrence with this yeast, or are the first two batches I may have to dump from an infection just coincidentally the first two batches I've done with a new brand of yeast?
