Anyone used mauribrew 514?

[bob3000]

Anybody used this yeast for english beers? My LHBS has stopped stocking nottingham and has this as replacement. It claims to be suitable for ales, belgian beers, stouts and porters????

It also says that it can ferment from 17c to 30c ?????????

Some people have seemed to suggest it is the coopers strain.

 

[Wendy1971]

http://www.maurivin.com/

 

[bob3000]

http://www.maurivin.com/

I've seen that too. I wanted to know if anyone had any personal experiance.

 

[bob3000]

Nope? Ok then.

Is it just my LHBS that has stopped stocking Nottingham?

 

[Easy Peasie]

Bob

Hve you used it yet?
I got some last week and will hopefully brew with it this weekend.

 

[NickGv1]

Apparently, Youngs who where the sole importer of Nottingham, couldn't turn a profit on it without making it ridiculously expensive. So they stopped importing it, bloody inconsiderate if you ask me!

I've just kegged a mild using mauri 514, I'll let you know how I get on once it's carb'd
Nick

 

[robsan77]

A friend used it and I think it came out quite
spicy, clovy and peppery

 

[Mork]

I started a 5 gallon brew at the weekend, using the Mauribrew 514. I chose it because it was classified as a yeast for producing "English" type ales and because the literature says it can tolerate high levels of alcohol. In addition it has a reputation for rapid attenuation of sugars, as well as very good clearing characteristics. It sounded like the ideal yeast for me because I had devised a recipe for a very strong English bitter. The basic recipe called for 2 3.3lb cans of amber malt extract, 3 different kinds of hops including Goldings and 4lbs of brewer's sugar.

I brought 2 gallons of treated water up to 50­­°C and added the malt extract, then gradually raised to a rolling boil. Added the first lot of hops and set the timer for 90 mins. Half-way through I added the sugar and 15 minutes before the end added the Goldings hops. I strained it into a 5 gallon bin, made up to 5 gallons with treated water, let it settle for a few minutes then syphoned it off into the primary fermentation vessel.

I left it to cool over night, with an airlock on, to prevent airborne contamination. Sunday morning I took a hydrometer reading of 1063. I reyhdrated the yeast as per the PDF instructions I found on the web, no need to make a starter. Then pitched it into the wort. I then used an air pump and some sterilised tubing to aerate the wort for 5 hours. I then sealed off the vessel with an airlock and used a duvet to lag around it.

Allowing for the aerobic reproduction period of the yeast to come to an end, it was about 6-9 hours before there were any signs of fermentation. This morning I awoke to find that the top of the airlock had come off and foam from the ale had pushed up through the small hole! I replaced with a sterilised airock and it was bubbling immediately at a rate of about one release of gas every 1-1.5 seconds.

I came home from work and it was going very well still. I took another hydrometer reading which was 1040. So it seems the yeast is living up to its reputation of being a fast attenuator of sugar. I tried a taste, and so far it's seems like it's going to come out very nicely indeed. Will keep you posted!

 

[Mork]

Second day after pitching the Mauribrew 514 strain. Hydrometer reads 1024, 2 days ago it started at 1063! Still going strong, although gas release through air-lock as slowed to one release about every 3 seconds.

Here is a YouTube video that I uploaded 24 hours after pitching. It shows how fast the yeast was working:-

http://www.youtube.com/watch?v=Nh9xQ1CyJg4&feature=g-upl&context=G2e8afa5AUAAAAAAAAAA

 

[robsan77]

Think you may have a bit too much water in there.

 

[Mork]

The specific gravity tonight reads 1015 and the yeast is carrying on happily (or should that be "hoppily"?), oblivious it would seem to the fact that the alcohol level is starting to get quite high... by my calculation already at around 6.5%!

I'm definitely getting a hint of pepperiness on the palate, from a sample taste, which is actually rather nice and complements the bitterness of the hops very well. I've timed the release of gas from the air-lock at 4.6 seconds on average, which is promising and would indicate that there is good chance that the final SG will be in the low 1000s. Turning out to be a very good strain of yeast it would seem. Will keep you up to date.

 

[Easy Peasie]

I have had a totally different experince with mine.
Brewed a porter last weekend. Set my fermenting fridge to 22 degrees and was expecting a gusher with the dark wort, totally opposite first two days were pretty rigorous but not overly then totally slowed down, roused a couple of times but stuck at 1.028 (o.g 1.064) Made up a nottingham starter with yesterdays brew and added it bit of life this morning, so will see how it goes, but would be scared of bottling at that gravity.

EP :wha:

 

[Mork]

I have had a totally different experince with mine.
Brewed a porter last weekend. Set my fermenting fridge to 22 degrees and was expecting a gusher with the dark wort, totally opposite first two days were pretty rigorous but not overly then totally slowed down, roused a couple of times but stuck at 1.028 (o.g 1.064) Made up a nottingham starter with yesterdays brew and added it bit of life this morning, so will see how it goes, but would be scared of bottling at that gravity.

EP :wha:

Very interesting! Have you tasted the wort to see if there are any indications that something may be awry? Any off-flavours etc?

Mine's just about ready for bottling. SG yesterday was about 1.010 and has more or less bottomed out. My hydrometer reads about 1.002 in plain water, so allowing for that should mean that the actual SG is about 1.008. I'll check it again tomorrow and will probably bottle on Wednesday as I'm not expecting the SG to get any lower.

 

[Easy Peasie]

Wort tastes fine. Wasn,t expecting gravity to drop any lower than 1.018-016 due to the large amount of crystal, brown, black malt used. Temp was set at 22deg c. Have no idea what to do

:wha:

 

[Mork]

It's a few weeks now since bottling the ale with the Mauribrew 514 yeast. I've opened one bottle and I am very impressed with the yeast. It cleared very quickly and the sediment in the bottle is very firm and doesn't disturb easily. Good yeast, no strange flavours or yeasty overtones. I recommend it.

 

[brewdog]

I'm definitely getting a hint of pepperiness on the palate.

I believe that has more to do withe the kent goldings than the 514. Peppery notes is part of the taste profile for this hops.
dog

 

[Jeems204]

I am currently trying the mauri ale 514 yeast, I made a partial mash wort 25ltrs and pitched with 25g of yeast, I am of the two packets way of pitching and usually use Safale products.
I thought I would try the mauri for a change, it went mad at first and the wort was moving up and down in the fermenter in the first12hours and now has almost stopped? It has left a scum ring but has no foam to speak of, I roused earlier but to no avail. It also has a distinct smell unlike other yeasts I have used, apart from another mauri strain I last used to make a wheat beer, which has worked very well.
I am unsure about this brand and I am worried about this current batch, can it really have finished already?

 

[Mork]

I am currently trying the mauri ale 514 yeast, I made a partial mash wort 25ltrs and pitched with 25g of yeast, I am of the two packets way of pitching and usually use Safale products.
I thought I would try the mauri for a change, it went mad at first and the wort was moving up and down in the fermenter in the first12hours and now has almost stopped? It has left a scum ring but has no foam to speak of, I roused earlier but to no avail. It also has a distinct smell unlike other yeasts I have used, apart from another mauri strain I last used to make a wheat beer, which has worked very well.
I am unsure about this brand and I am worried about this current batch, can it really have finished already?

Perservere! It will turn out ok in the end. This strain of yeast, from my experience, starts off extremely vigourously, then slows right down after 2-3 days. My first ale using this strain has turned out extremely well, with lots of flavour and body. It turned out at about 7.2% abv. Just keep your wort covered, with an airlock and just be patient... it will get there in the end. My strong ale got to 1.008 before bottling.

I've just started a stout using a starter culture from a donor bottle of my strong ale with the 514 strain. Ingredients are:-

6½ lbs. (3Kg) Pale Spray Malt.
9 oz. (250g) each of Crystal Malt, Black Malt, Roasted Barley.
3½ oz. (100g) Sliced Liquorice Root.
5 oz. (140g) Fuggles Hops (added for the whole duration of the boil).
1¾ lbs. (800g) Brewer's Sugar (with hindsight I shouldn't have added this because the original gravity turned out a lot higher than expected).

Boiled all the ingredients in about 2½ Gallons of water for 90 minutes, adding the sugar after 45 minutes and the liquorice root 30 minutes before the end. Strained through a sieve into a fermenting bin. Poured water over the grist to get the last of the wort out. Allowed to settle. Siphoned into another bin, topped up to 5 Gallons with cold water. Allowed to cool overnight with an airlock fitted (I can't afford a wort chiller). Next morning I pitched the starter culture and aerated the wort for 5 hours with an aquatic pump and tube with holes in the end and a knot tied around a sterile stainless steel knife (to keep the tube on the bottom of the bin). Refitted the lid and airlock. Original specific gravity was 1.060. After two days (today) it's down to 1.040 and has started to slow. Initial taste after testing the gravity suggests that it's going to be a cracking stout with a hint of smokiness from the liquorice root.

Hope this helps to calm your nerves! :)