Can you ferment too fast? M54 yeast

[sifty]

I brewed a version of a Svagdricka (Swedish light beer, literally 'weak drink') on Friday, as an exercise to see if I could do a lower ABV beer that wasn't watery. (most of mine come in 6-7% so was aiming for around 3.3%).

3.5kg grain bill, based on the Chop and Brew recipe online, and 23 litre batch. I thought I'd try mashing at 68.5 degs to see if that reduced fermentable sugars yet added body.

Anyway, I tried Mangrove Jacks M54 yeast for the first time (2 pkts hydrated) and it took off like a rocket at 19 degs. Seems all done in 48hrs (sunday lunchtime now). Is this legit?

OG came in high (as usual) at 1.039 but not too worried, I just wanted something between 3-4% that was drinkable.

 

[sifty]

I'm wondering if it is the low OG, or the different yeast that caused this. Seems unnecessarily rapid. I'll leave it a week to clean itself up but curious. If it tastes ok I'll be able to knock out a seasonable mild in no time...

Brew not without it's errors. Spilled some grain while milling (lost 20g base, no biggy) and didn't have enough Hallertau so used my own Fuggle I had in the freezer. I used a Dark Mild profile so it should be drinkable.

Anyone used M54 before? It's supposedly a Californian lager yeast you can brew at Ale temps...?

 

[MickDundee]

Probably the low SG and the fact you used 2 packs.

 

[sifty]

My thinking too. Is that a bad thing? Would it be more rounded if it took longer?

 

[Nicks90]

Can I ask why you used 2 packets of yeast for a room temperature 5 gallon brew? One packet would have been enough and possibly why it went bonkers with such a large dosing.

 

[sifty]

Habit, probably.
Plus that's what Brewfather software recommended. Won't do it again if I redo this one.

 

[Tanglefoot]

I've used MJ54 a few times for Cali Commons and Steam Pilseners.
Always used 1 pack with no problems but then I do 18L batches, they advise 2 for anything with a high OG that might stress the yeast or batches over 23L.
As I remember they recommend 2 x packs for OG over 1.050.
Sure it'll be fine but save yourself some money next time !

 

[sifty]

Thanks for that.
Is it a good yeast for the style? (Cali common). I've not done one of those yet...

 

[The Baron]

Habit, probably.
Plus that's what Brewfather software recommended. Won't do it again if I redo this one.

This is where brewing knowledge comes in and Software misleads some brewers as said 2 packets way too much and a waste of money(Yorkshireman)

 

[An Ankoù]

I've never used that yeast although I have some in the fridge for when I make a pseudo lager. In 50+ years of brewing, I've never used 2 sachets of yeast. It's a con. A rehydrate sachet is enough for 20 litres and more, then use the slurry. With lagers, I tend to make a 10 - 12 litre batch with one rehydrate sachet and then use the slurry in a big batch.
It is possible to ferment too fast, but I'm not sure why it happens. Sometimes when it's too hot, the contents of the fermenter will appear to boil. I don't mean that the bits are moving up and down in the liquid at a scary rate, but the whole liquid moves as if it's on a strong, rolling boil. The beer's useless after that. I've only had it happen twice when I was young and foolish.
Yours sounds alright.

 

[Hazelwood Brewery]

In the normal course of events the yeast takes a few hours to build up it’s army but if you pitch lots of yeast in the first place it needs less time and quickly builds a strong fighting force.

I’d still give it another week to clean up though, it’ll be carnage in there!

 

[Tanglefoot]

Thanks for that.
Is it a good yeast for the style? (Cali common). I've not done one of those yet...

I scaled the recipe from a Jon Finch one on the Malt Miller website, brewed it twice and turned out nice
both times. Copy here if you're interested


https://share.brewfather.app/gNJ5khLLJ0k3Wa

 

[MrRook]

1.039 to 1.011 could very easily be done in two days.

 

[Cestrian]

I’ve used Cal ale yeast a few times over the last few months. Haven’t noticed how lively it is, but I don’t really bother checking sg anymore.
One thing I have noticed is it is difficult to clear.

 

[sifty]

Thanks everyone.
Looks like simple maths, low OG and lots of yeast. It wasn't an explosive fermentation, just steady bubbling, that started around 6-7 hrs after pitching and ceased after 48hrs.

I'll let it rest a few more days and post results when it's done. An experimental brew really, not sure what to expect...
Cheers...

 

[An Ankoù]

WONDER YEAST

I know this an old thread, but it seemed best to keep comments together.
I started using M54 some time after my post, above, and I've never looked back. It's amazing, It ferments quick and clean.
My reason for writing here, is to comment on the temperature range 18-20 C, according to MJ.
I lost control of the process last week, when I pitched a 1050 wort onto about half the yeast cake of an earlier brew. I pitched, too warm, I didn't have much capacity to liquor back with iced water and I wasn't expecting a mini-heatwave. Bottom line is that my beer fermented at 26C or just a tad over, it was done in 36-48 hours and when I racked it off the rubbish a couple of days later it was very cloudy. Just bottling it today and there's not the slightest sign of yeast bite, the nectaron hops are shining through and it;s every bit as good as the batch I made under more controlled conditions. I would recommend trying this yeast and don't be put off by the speedy fermentation, it's just the way it works.

 

[chthon]

I'm wondering if it is the low OG, or the different yeast that caused this. Seems unnecessarily rapid. I'll leave it a week to clean itself up but curious. If it tastes ok I'll be able to knock out a seasonable mild in no time...

Brew not without it's errors. Spilled some grain while milling (lost 20g base, no biggy) and didn't have enough Hallertau so used my own Fuggle I had in the freezer. I used a Dark Mild profile so it should be drinkable.

Anyone used M54 before? It's supposedly a Californian lager yeast you can brew at Ale temps...?

I used it to brew a Stout/Baltic Porter. Came out nice. Probably not so clean as a real lager yeast, but the maltiness and roast tastes are noticeable enough.

 

[An Ankoù]

I used it to brew a Stout/Baltic Porter. Came out nice. Probably not so clean as a real lager yeast, but the maltiness and roast tastes are noticeable enough.

Exactly. I usually use it to make a GPA (pseudo-lager) of 90% Irish lager malt, 10% light melanoidin malt and flavoured and late hopped with Nectaron. If you drink it cold it tastes like Lager, If you drink it at ale temperature it tastes like a summer ale.

 

[sifty]

I haven't used this yeast again but interesting update.
This brew came out OK, apart from every bottle being a frothy mess. For some reason when opened it froths out the neck for a few minutes in a steady flow. No idea why, batch carbonated as usual and every bottle is the same, can only assume I didn't let it ferment out completely...? Bottled at 9 days, and the PET bottles fimed up almost overnight.
Tastes OK when finally poured, but a bit of a failure as a low alcohol brew, came out at 3.7%...

 

[An Ankoù]

Interesting. I've used it about 10-12 times as the beer described above is my wife's favourite. Never had an overcarbed bottle (but I have with others) Although fermentation finishes quick, I leave it a week or so for the beer to clear. My FG with this yeast is 1004 ish.