I've never had a successful brew with a MJ yeast

[Tanglefoot]

Aren't they all repackaged yeasts by other brands such as Lallemand and Fermentis any way ?

 

[An Ankoù]

Aren't they all repackaged yeasts by other brands such as Lallemand and Fermentis any way ?

So I understand. I wonder what M42 is in its original incarnation and M54, for that matter.

 

[Tanglefoot]

So I understand. I wonder what M42 is in its original incarnation and M54, for that matter.

MJ54 is often listed as a sub for Wyeast 2112.
It's the best of similar options for steam beers and pseudo pilseners in my experience, far superior to Novalager (which is also unsuitable in some recipes due to its high attenuation).

 

[Sadfield]

MJ List M54 as Sacchromyces Cerevisiae. So not a lager. Lallemand Köln has similar attenuation and alcohol tolerance.

 

[An Ankoù]

MJ54 is often listed as a sub for Wyeast 2112.
It's the best of similar options for steam beers and pseudo pilseners in my experience, far superior to Novalager (which is also unsuitable in some recipes due to its high attenuation).

That's interesting. Just looked at the spec for 2112. But as ones a liquid yeast and the other is dry, J must be repackaging something else.
I've got some Novalager, but I haven't yet got round to trying it. Thanks for the tip re attenuation.

 

[nickjdavis]

For those with M15 "issues"....it is a well known "low attenuator"...mash at 67/68 and you will end up with a sweet beer....mash power at 64/65 and it will do a better job.

 

[Andrew Booth]

Generally I find you need around around 15g of yeast if going above 19l and that’s from Lallemands pitching calculator I normally pitch two packs since I’m normally brewing 25 to 60 litres at home (at work 1000l per batch that’s above 500g of dry yeast)

 

[Appleton Brews]

I’m glad I’ve bought 2 years supply of CML yeast.

 

[Sadfield]

It's the same stuff.

 

[Appleton Brews]

It's the same stuff.

Maybe but not proven.

 

[Andrew Booth]

Actually I think most CML yeasts are through AEB

 

[clib]

So I understand. I wonder what M42 is in its original incarnation and M54, for that matter.

M42 is Nottingham.

As far as yeasts behaving differently for different people, it's possibly down to water mineral content? Brewlab yeast strains are all described on their website as preferring low mineral worts, or high mineral worts.

Thames Valley 1 Light mineral worts
Thames Valley 1 High mineral worts
Thames Valley 1 High
Sussex 1 High
East Midlands Low
Burton Low (!)
Devon Low
Yorkshire High
Lancashire High
Tyneside Low
Borders Low

These are £6.99 from Malt miller, making them excellent value I reckon. Very healthy yeast slopes.