Review HERE
I'll update this as I go, but suffice to say, this is the most bonkers yeast I've ever used
It's a new (Feb 2024) Thermotolerant yeast. It's ideal for NEIPAs and fruity tasting beers. It has a partner in crime which is the absolute opposite called High Voltage. It's apparently a very clean yeast with no esters, so absolutely ideal for a pilsner or lager.
When I bought it, the site talked about higher temperatures and being able to dry hop at 15-25c and I saw a review which talked about 30c.
So imagine my surprise when I pitched the yeast at 24c and within 12 hours, with absolutely no heat on a fairly cool night, it's at 32c.
I'll put the heat belt on to try and keep it up there though.
That's because the ideal range of this yeast is (wait for it) 31-37c as I've found out from their website
https://whclab.com/product/mango-madness-yeast/?v=79cba1185463
These have been designed for warm breweries where getting the temperature down is particularly difficult. It's gone absolutely bonkers. Now bear in mind, I'm also fermenting under pressure, I'd be surprised if it's not far off FG. I'll dry hop on Friday and I'll be bottling this at the weekend.
If you thought Lallemand Verdant was quick......
Anyhow, in case you wondered what you can do with this, here's some numbers.
Yeast Strain Saccharomyces cerevisiae
Dosage 30-100g/hl
Fermentation Temperature 31°C to 37°C
ABV Tolerance 17%
Nitrogen Demand Very High
Attenuation 76% to 80%
This is definitely calling out for a DIPA in the future, particularly with a tolerance of 17%.
I'll update this as I go, but suffice to say, this is the most bonkers yeast I've ever used
It's a new (Feb 2024) Thermotolerant yeast. It's ideal for NEIPAs and fruity tasting beers. It has a partner in crime which is the absolute opposite called High Voltage. It's apparently a very clean yeast with no esters, so absolutely ideal for a pilsner or lager.
When I bought it, the site talked about higher temperatures and being able to dry hop at 15-25c and I saw a review which talked about 30c.
So imagine my surprise when I pitched the yeast at 24c and within 12 hours, with absolutely no heat on a fairly cool night, it's at 32c.
I'll put the heat belt on to try and keep it up there though.
That's because the ideal range of this yeast is (wait for it) 31-37c as I've found out from their website
https://whclab.com/product/mango-madness-yeast/?v=79cba1185463
These have been designed for warm breweries where getting the temperature down is particularly difficult. It's gone absolutely bonkers. Now bear in mind, I'm also fermenting under pressure, I'd be surprised if it's not far off FG. I'll dry hop on Friday and I'll be bottling this at the weekend.
If you thought Lallemand Verdant was quick......
Anyhow, in case you wondered what you can do with this, here's some numbers.
Yeast Strain Saccharomyces cerevisiae
Dosage 30-100g/hl
Fermentation Temperature 31°C to 37°C
ABV Tolerance 17%
Nitrogen Demand Very High
Attenuation 76% to 80%
This is definitely calling out for a DIPA in the future, particularly with a tolerance of 17%.
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