New Mangrove Jack's strains?

[MyQuL]

I'm itching to use that M54 myself. Can't seem to find anyone who sells it stateside though. Do you have a source?

I live in the UK and several UK online sites sell it. Dont know if they ship to the US though


I get all my HB supplies from here
http://www.geterbrewed.com/ there based in ireland. There customer service is fantastic. Contact them by twitter or facebook and they'll get back to you really quick to let you know if they ship to the US

 

[kostas]

I've just bottled a session IPA at which I pitched a M44. The attenuation was 75% but I used a single pack of yeast.The sample is really clean with a flavour of malt and hop.There are no esters.Really satisfied with the yeast.

 

[eulipion2]

Bringing this one back post-Homebrew Con. Did anyone snag samples from the BrewCraft USA table? I was able to get my hands on the Witbier (M21), Tripel (M31), French Saison (M29), and Liberty Bell (M36) strains. It also looks like they're still making Belgian Ale (prev. M27, now M41). Not sure if it's the same strain or different.

Would have liked to snag a M05 Mead pack, but I guess I can't be greedy. Time to start brewing!

EDIT: I still haven't seen an official announcement from BrewCraft USA, but the new strains are on their website. I imagine it's only a matter of time before they show up at local and online US retailers.

 

[eulipion2]

Now available at William's Brewing!

 

[crusader1612]

Bringing this one back post-Homebrew Con. Did anyone snag samples from the BrewCraft USA table? I was able to get my hands on the Witbier (M21), Tripel (M31), French Saison (M29), and Liberty Bell (M36) strains. It also looks like they're still making Belgian Ale (prev. M27, now M41). Not sure if it's the same strain or different.

Would have liked to snag a M05 Mead pack, but I guess I can't be greedy. Time to start brewing!

EDIT: I still haven't seen an official announcement from BrewCraft USA, but the new strains are on their website. I imagine it's only a matter of time before they show up at local and online US retailers.

I live in NZ - SO i didn't attend, but looked like a grand old time.

But you peaked my interest with the MJ yeasts.
I have used M21 once (Still kegged) in a Slightly more hoppy Wit. No Dryhop but used riwaka and nelson sauvin (The joys of living in this country). This is a fantastic yeast, it ferments quick, and attenuates well, although not as well as the liquid wit yeasts out there. its clean and has that typical wit character, without beingtoo much like a wheat beer.

I also just finished up a Belgian Dark strong Ale with M47 Abbey yeast - I used the clone recipe for Leffe Radieuse.
And I'll say this, even though I am yet to package. (I am bulk aging for an additional couple of weeks.)
The beer itself is remarkably similar to the original beer, so I would suggest the closest liquid strain is WLP530 or WY3787. I was actually surprised how close the beer was to what i remember of the original.

I'm really looking forward to it, and will re-make it if it comes out How I think it will... (I threw WLP650 at most of the batch)

 

[eulipion2]

I have used M21 once (Still kegged) in a Slightly more hoppy Wit. No Dryhop but used riwaka and nelson sauvin (The joys of living in this country). This is a fantastic yeast, it ferments quick, and attenuates well, although not as well as the liquid wit yeasts out there. its clean and has that typical wit character, without beingtoo much like a wheat beer.

Thanks for the feedback! My next brew is going to be a traditional witbier with the MJ Witbier yeast, so maybe I'll mash a couple degrees lower than I was intending to compensate for attenuation.

I also just finished up a Belgian Dark strong Ale with M47 Abbey yeast - I used the clone recipe for Leffe Radieuse.
...
The beer itself is remarkably similar to the original beer, so I would suggest the closest liquid strain is WLP530 or WY3787. I was actually surprised how close the beer was to what i remember of the original.

I'm really looking forward to it, and will re-make it if it comes out How I think it will... (I threw WLP650 at most of the batch)

I just brewed up a Dark Strong today using Danstar/Lallemand Abbaye. Next time I brew it I'll have to give the MJ strain a try. Didn't get any free samples of that one though. I'd be really curious to do a side-by-side of the two, and maybe throw in Fermentis BE-256 (formerly Abbaye).

I also just brewed a Belgian Golden Strong and a Saison using Wyeast 1388 and 3724 respectively, so unfortunately I'll just have to sit on my packs of M31 Tripel and M29 French Saison for a while.

 

[crusader1612]

Thanks for the feedback! My next brew is going to be a traditional witbier with the MJ Witbier yeast, so maybe I'll mash a couple degrees lower than I was intending to compensate for attenuation.



I just brewed up a Dark Strong today using Danstar/Lallemand Abbaye. Next time I brew it I'll have to give the MJ strain a try. Didn't get any free samples of that one though. I'd be really curious to do a side-by-side of the two, and maybe throw in Fermentis BE-256 (formerly Abbaye).

I also just brewed a Belgian Golden Strong and a Saison using Wyeast 1388 and 3724 respectively, so unfortunately I'll just have to sit on my packs of M31 Tripel and M29 French Saison for a while.

If it makes you feel any better - i cant stand M29

 

[eulipion2]

If it makes you feel any better - i cant stand M29

Lol Have you tried Wyeast 3711 or Danstar Belle Saison? Curious to see how it compares to either of those.

 

[Shenanigans]

Lol Have you tried Wyeast 3711 or Danstar Belle Saison? Curious to see how it compares to either of those.

Have to say I preferred Bell Saison to M29.
I didn't directly compare them on the same batch of beer or even style so other factors might have made the Bell Saison beer better. Both finished within a point of each other but the M29 beer seemed significantly thinner.

 

[crusader1612]

Lol Have you tried Wyeast 3711 or Danstar Belle Saison? Curious to see how it compares to either of those.

cant say i have.
I've generally tried to use liquid for belgian beers, saisons etc.

I have actually found a housesaison yeast (Well farmhouse yeast) WLP670 - i love thatyeast, great balance of spice - malt and funk.

M47 is the first Dry I've used in quite sometime of a belgian strain.
Ive had my fair shar of M27/M29 beers made by friends.
there is only one beer i've tried, which is drinkable (its actually quit tasty)
only available in NZ Behemoth Boll in the Fay Farmhouse IPA. so not even really a proper style to speak of.

 

[Yooper]

Bringing this one back post-Homebrew Con. Did anyone snag samples from the BrewCraft USA table? I was able to get my hands on the Witbier (M21), Tripel (M31), French Saison (M29), and Liberty Bell (M36) strains. It also looks like they're still making Belgian Ale (prev. M27, now M41). Not sure if it's the same strain or different.

Would have liked to snag a M05 Mead pack, but I guess I can't be greedy. Time to start brewing!

EDIT: I still haven't seen an official announcement from BrewCraft USA, but the new strains are on their website. I imagine it's only a matter of time before they show up at local and online US retailers.

I see them at Ritebrew.com as well.

 

[brewbama]

I am brewing an English Pale Ale with Crisp Maris Otter, Crisp Crystal 15, Kent Goldings, and M07 this weekend. Rebel Brewer says M07 equates to WLP007 which from what I understand equates to S-04 which equates to WY 1098. We'll see.

 

[modifier]

I am brewing an English Pale Ale with Crisp Maris Otter, Crisp Crystal 15, Kent Goldings, and M07 this weekend. Rebel Brewer says M07 equates to WLP007 which from what I understand equates to S-04 which equates to WY 1098. We'll see.

I just LOVE M07, so much better for british beers than S04, at least for my taste buds.. Altho hoppy pales with S04 fermented cool are nice.

 

[eulipion2]

I hate to be a Debbie Downer, but it kinda looks like M07 is being/has been phased out. It's not listed on the MJ website or promotional pdf. Does anyone have any further info on this?

 

[brewbama]

I hate to be a Debbie Downer, but it kinda looks like M07 is being/has been phased out. It's not listed on the MJ website or promotional pdf. Does anyone have any further info on this?

Reply #17 = "M07 British Ale- M42 New World Strong Ale"

 

[eulipion2]

Reply #17 = "M07 British Ale- M42 New World Strong Ale"

Thanks for that. Haven't seen that since it was first posted, kinda forgot about it.

 

[brewbama]

Some of the strains are new, and (at least according to the Swedish importer) some are simply renamed.
M27 Belgian Ale- M29 French Saison
M07 British Ale- M42 New World Strong Ale
M79 Burton Union- M36 Liberty Bell Ale
M03 Newcastle Brown Ale -M15 Empire Ale

My note to Mangrove Jack's:

I understand Mangrove Jack's has a new line of dry yeast. Were some of the old strains simply renamed (i.e. M07 British Ale = M42 New World Strong Ale, M79 Burton Union = M36 Liberty Bell Ale)? Or are they completely new strains and the old strains discontinued? If they are simply renamed can you provided a cross reference so I can feel confident I am using the same strain?

Their reply:

They are different but have been chosen as replacements because of their similar profile/behaviour. So you will get the same result if you use the replacement yeast e.g. M07 British Ale = M42 New World Strong Ale, M79 Burton Union = M36 Liberty Bell

Kind Regards

Amy Paisley
Customer Service Advocate

 

[TheMadKing]

my LHBS stocks Mangrove Jack exclusively, as liquid yeast to to cost-ineffective for him. I will be trying it soon but haven't yet.

 

[eulipion2]

My note to Mangrove Jack's:

I understand Mangrove Jack's has a new line of dry yeast. Were some of the old strains simply renamed (i.e. M07 British Ale = M42 New World Strong Ale, M79 Burton Union = M36 Liberty Bell Ale)? Or are they completely new strains and the old strains discontinued? If they are simply renamed can you provided a cross reference so I can feel confident I am using the same strain?

Their reply:

They are different but have been chosen as replacements because of their similar profile/behaviour. So you will get the same result if you use the replacement yeast e.g. M07 British Ale = M42 New World Strong Ale, M79 Burton Union = M36 Liberty Bell

Kind Regards

Amy Paisley
Customer Service Advocate

Thanks for getting confirmation!

 

[crusader1612]

Thanks for getting confirmation!

HA! Interesting......
All the chatter otu there is about them essentially re namingtheir yeasts, eitherfor marketing purposes, or to get them closer to the appropriate style guidlines.

But hey, good information none the less (Not sure i really believe a marketing company, lol)

 

[Radboud]

Did a tripel with M31 today, airlock activity 1hr after pitching. Looks like thing thing is a beast!

 

[eulipion2]

Did a tripel with M31 today, airlock activity 1hr after pitching. Looks like thing thing is a beast!

I think a tripel is my next brew, so I have some questions:
1) Batch size?
2) Starting gravity?
3) Number of packs?
4) Pitch dry or rehydrate?

My 6 gallon batch should come to about 1.085, so I've been thinking two rehydrated packs. Just curious if all that is necessary.

 

[brewbama]

I believe you'd be better off with two hydrated packs. That's a big job for one pack.

 

[eulipion2]

I believe you'd be better off with two hydrated packs. That's a big job for one pack.

I agree with you. Usually I rehydrate two (or more) packs for bigger beers with other yeasts. Just trying to get a feel for what others have done, and what the yeast is capable of.

 

[steveabt12]

With an OG of 1068 I have dry pitched 2 packs . Ferments quickly and finishes in 6 days at 25C. It does not attenuate like M27 or M29 but that's correct for a tripel. Still it gets down to 1007.

 

[Radboud]

I think a tripel is my next brew, so I have some questions:
1) Batch size?
2) Starting gravity?
3) Number of packs?
4) Pitch dry or rehydrate?

My 6 gallon batch should come to about 1.085, so I've been thinking two rehydrated packs. Just curious if all that is necessary.

I pitched 1 rehydrated pack into a bit over 2 gallons of 1.076 wort. Looks like it went through it in just under 48hrs. The krausen is sinking now.

As an experiment I aerated the water I used to rehydrate before adding the yeast and also aerated the wort. I use water from a kitchen boiler that can deliver water close to boiling so its free from bugs but probably also dead O2-wise. I usually just let it cool to pitch temp and rehydrate but I was seeing huge lag times (48hr+) on some brews (even when overpitching). With this aerated water and wort though I saw bubbles within the hour.

 

[MyQuL]

I made a bitter with MJ Dark Ale yeast which is now Empire Ale. I'd read that it had low attenuation so I added 400g of Golden Syrup (easy to get hold of here in the UK no sure about over in the US) to dry things out a bit. I ended up with 71% attenuation(I'd read on UK forum that the attenuation was about 65%) but I managed to get the balance right and the combination of malts, low attenuation, and GS made for a fantastic bitter.
It's a very english strain with quite a high floctuation and some esters. Nothing that smacks you in the face but the bitter had some complex flavours but I'm not sure which were the esters and which were the golden syrup as I've only used GS in a beer once before a long time ago.

If anyone is interested in the Californian Lager yeast you can read about how it perfomed in a brewday report here on HBT's UK sister forum HBF
http://www.thehomebrewforum.co.uk/showthread.php?t=62196

 

[MyQuL]

As an experiment I aerated the water I used to rehydrate before adding the yeast and also aerated the wort. I use water from a kitchen boiler that can deliver water close to boiling so its free from bugs but probably also dead O2-wise. I usually just let it cool to pitch temp and rehydrate but I was seeing huge lag times (48hr+) on some brews (even when overpitching). With this aerated water and wort though I saw bubbles within the hour.

I've found aerating my dilution water (I'm a Maxi-BIABer) effective too

 

[Shenanigans]

With an OG of 1068 I have dry pitched 2 packs . Ferments quickly and finishes in 6 days at 25C. It does not attenuate like M27 or M29 but that's correct for a tripel. Still it gets down to 1007.

Nice.

Is it a good tripel yeast; how does the flavor compare to a liquid strain?

 

[eulipion2]

I pitched 1 rehydrated pack into a bit over 2 gallons of 1.076 wort. Looks like it went through it in just under 48hrs. The krausen is sinking now.

Thanks, Radboud! I'm really looking forward to trying this yeast.