US West Coast Ale Yeast M44

[fuhmon]

24 hours in 63F no sign of a krauzen at all. i gave it about a 30 second aeration. took a sample gravity and it was about 1.077. so maybe i shouldnt have aerated it but i'm not worried.
34 hours in 64F i had about a 2 inch krauzen.

Update:
this was kegged yesterday.
Brew Day 8/26
Kegged 9/14
OG 1.079
FG 1.011
After 4 days of 64f ferment this was ramped 1 degree per day to 70f and held till 9/14 and then kegged.

Fermenter smelled boozy. beer was still packed with yeast. mangroves site says this strain is High flocculance...
gravity sample tasted decent though and all the belma and centennial that were at 30 and 10minute are shining through.

i might try this yeast again.
I brewed a fresh hop IPA yesterday with homegrown hops and i haven't prepped a starter for it so M44 might get another shot tonight. I may start ferment at 66 with 1 satchet this time instead of 2 sachettes at 62F

 

[nextgenxx]

Pitched m44 yeast this last Sunday at 4pm and still no active fermentation. Something like 40 hours so far....Man this yeast sucks. Been keeping the beer at 66-67 degrees. I pitched us-05 on the other split and it has been going steady for 30hours.. All I can see so far is some stuff starting to clump at the top. Should I add another yeast on top to get this thing going or wait a little more?

 

[j1n]

Pitched m44 yeast this last Sunday at 4pm and still no active fermentation. Something like 40 hours so far....Man this yeast sucks. Been keeping the beer at 66-67 degrees. I pitched us-05 on the other split and it has been going steady for 30hours.. All I can see so far is some stuff starting to clump at the top. Should I add another yeast on top to get this thing going or wait a little more?
View attachment 235241

Id pitch some US05 if you have some on hand. M44 yeast is very slow. i use the same process for rehydration and all for dry yeasts and with us05 and notty i have fermentation within 24 hours max. this yeast got the same process and it took 48 hours. will never use again.

 

[nextgenxx]

Thanks, didn't have any US05 on hand but did have some WLP001 available. Happily to report back a steady fermentation going on now. Never will use m44 again.

 

[Mohanz]

Super old thread, but thought id post my experiences in case it helps someone trawling the interwebs.

M44 is now my go to yeast for Pales and IPAs. A few things from experience over the past 18months:

1. It is a slow starter when pitched at 18C and has significant lag time. I also found that in low gravity beers (< 1.045) it tends to be a slow ferment with minimum krausen - but still ferments clean and low.
2. In high gravity beers (>1.055-1.075) it goes ballistic, giant krausen, super aggressive, ferments clean and doesn't produce many esters. Usually active airlock and Krausen in <12hrs
4. Oxygenate your wort just before pitching re-hydrated packet for best results and less lag (i know kind of a 'duh'' statement.)
3. Optimum fermentation is 20C with a rise to 21C after 4 days.

hope it helps.

 

[Radiation-Joe]

Here's another revival of the thread.

Pitched M44 dry into a 1.048 gravity rye APA at 68 degrees Fahrenheit. Wort was oxygenated my normal way of using an electric paint stirrer for 30 seconds. Took off 18 hours later. I've moved the bucket to my basement where I hope to keep the fermentation temp closer to the 63 - 65 degree range. First time using this yeast. Will update once kegged.

Extract recipe:
3.0 lb dry golden malt
3.3 lb liquid light malt
0.5 lb. Carapils 1.8L
0.5 lb. Crystal 40L
1.0 lb. Weyermann CaraRye 60L
60 minute boil
1 oz Chinook 45 min
1 oz Amarillo 10 min
1 oz Cascade 5 min
1 oz Citra 180 degree hopback 15 min
1 oz Cascade dry hop in keg (might change to 0.5 oz)

 

[krispn]

Big zombie revival!

Used this in an APA SG of 1.058 pitched dry onto 20c (68f) wort and had airlock activity within 12 hours and is vigorously bubbling away.

Just saw the above tip to start at 20c (68f) and increase to 21c (69/70) after four days which would have been my plan anyway.

The recipe was an APA aiming for 40-50 IBU's so adjust you hops to match.

Malts
46% Pilsner Malt
46%Best Pale Malt
5% Carapils
3% Melanoidin
60 min at 65c (149f) 10 min mashout

Hop Additions
30 min - Centennial 10g (6.7IBU)
10 min - Citra 10g Simcoe 15g (5 IBU's & 7 IBU's)
5min - Citra & Mosaic 15g each (4IBU's & 4IBU's
Hop Stand for 15min - Citra & Mosaic 20g each (6.8 IBU's & 6.8 IBU's)

M44 pitched dry onto 20c (68f) wort.

Smells great and I'm hoping for a crisp, fruity easy drinker!