Mangrove Jack's Craft Series yeast

[Sandimas]

I used M15 Imperial Ale Yeast in a brew a few months ago, and like you I was expecting great things. Ended up a bit disappointed - didn't get the fruity flavours it describes, FG didn't end up as low as I'd hoped (but not as high as yours), but worst of all it's virtually liquid in the bottom of my bottles after a few months, so hard to pour a decent beer without getting some of it in. Don't think I'll be using it again, back to Safale and Nottingham.

 

[jceg316]

I pitched the yeast around 6pm last night and this morning it was happily fermenting. So far so good.

 

[Hoddy]

I'm now experimenting with the MJ range of yeasts and the Californian lager, U.S. West coast and English ale have all worked well. All producing the characteristics you would expect. And even attenuating lower than predicted. Next one to try is the saison for me.


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[jceg316]

Just checked the fermenter with the Empire Ale yeast in, no airlock activity so I opened it up and all krausen had settled. Was thinking this yeast had gone bad, it's only been fermenting 5 days. Took a gravity reading but is down to 1.012. Tried the beer and it tastes great as well. Gonna put into secondary with some woodchips.

Maybe they "updated" this yeast or something so it works well.

 

[MyQul]

Just checked the fermenter with the Empire Ale yeast in, no airlock activity so I opened it up and all krausen had settled. Was thinking this yeast had gone bad, it's only been fermenting 5 days. Took a gravity reading but is down to 1.012. Tried the beer and it tastes great as well. Gonna put into secondary with some woodchips.

Maybe they "updated" this yeast or something so it works well.

What attenuation did you get with it?

 

[jceg316]

What attenuation did you get with it?

The OG was 1.061 so the attenuation was 80%. It was left in my garage with no hearing control.

 

[dad_of_jon]

I'll add in ~600 g of candi sugar in the boil. Thanks for the advice. I'll let you know how it turns out, although this will be conditioning for a while as I'll be adding wood chips for a few weeks once fermentation is complete.

I can vouch for both MJ yeasts & candi sugar.

Their wheat beer belgian ale and west coast yeasts especially.

 

[jceg316]

Also I fermented this beer in my FastFerment. When I took off the collection ball it was filled with yeast. Usually it's a third to half full of yeastand the rest is beer, but this was just yeast. Not sure if that's a common trait of this strain to reproduce like rabbits?

 

[MyQul]

Also I fermented this beer in my FastFerment. When I took off the collection ball it was filled with yeast. Usually it's a third to half full of yeastand the rest is beer, but this was just yeast. Not sure if that's a common trait of this strain to reproduce like rabbits?

I found the Dark Ale yeast was very flocctuant, very english in character. So yes I'd say this is a trait of the strain

 

[jceg316]

I found the Dark Ale yeast was very flocctuant, very english in character. So yes I'd say this is a trait of the strain

OK good to know. I've repitched half the yeast today in an IPA I put together last minute. I was originally planning to throw this out after one use from reading these damning reviews, but it's treated me well so I'll try again. This time I have temperature controlled at 20°C.

 

[MyQul]

OK good to know. I've repitched half the yeast today in an IPA I put together last minute. I was originally planning to throw this out after one use from reading these damning reviews, but it's treated me well so I'll try again. This time I have temperature controlled at 20°C.

I'm planning on buying some more as I really liked it when I used it

 

[cheshirehomebrew]

Haven't used mangrove jacks at all but I do plan to at some stage. I switched from Gervins G12 to safale US-O5 as its less yeasty, crisper gives better results and also sticks to the bottom of the bottle well, I don't like yeasty tasting beers..

 

[Grizzly299]

Just used M21 Belgian Wit yeast. It got off to a flying start reaching high Krausen in about 30 hours or so. I made a 1 litre starter on my stir plate from the dried yeast pack everything was aerated well.

At 48 hours the Krausen had fallen and now two weeks on I'm waiting for it to attenuate. Started at 1.044 now at 1.014. I mashed at about 63°C So Im expecting it to go to 1.011 or less.

I can't rule out that I'm to blame, I brewed it on the hottest day of the year outside temps reaching 32 °C. So I put it in a water bath to stop it getting too hot. Even after the primary fermentation had finished the temperature of the beer was 22°C.

Not sure why its crawling along. Although I have since read that Belgian yeasts don't like to be cooled at all.

 

[Hoddy]

Just used M21 Belgian Wit yeast. It got off to a flying start reaching high Krausen in about 30 hours or so. I made a 1 litre starter on my stir plate from the dried yeast pack everything was aerated well.

At 48 hours the Krausen had fallen and now two weeks on I'm waiting for it to attenuate. Started at 1.044 now at 1.014. I mashed at about 63°C So Im expecting it to go to 1.011 or less.

I can't rule out that I'm to blame, I brewed it on the hottest day of the year outside temps reaching 32 °C. So I put it in a water bath to stop it getting too hot. Even after the primary fermentation had finished the temperature of the beer was 22°C.

Not sure why its crawling along. Although I have since read that Belgian yeasts don't like to be cooled at all.

Interesting that you made a starter with dried yeast? I'm pretty sure you don't have to. And actually because it is dried yeast and you can't crop it. And you supposed to just rehydrate and add it. That might be a reason for it not performing as well because it's not designed to be used in a starter.


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[Grizzly299]

My understanding is that it may not be necessary to make a starter with dried yeast, assuming that you know that it has been stored correctly and the viable cell count is what it should be.

Now, dried yeast are fed up with( or encouraged to store )glycogen and trehalose before being dehydrated and packaged. This gives them a head start in multiplying when they are pitched into wort.

Assuming that the viable cell count was 20 billion per gram then a sachet of yeast can safely be rehydrated and pitched into a 20 litre batch with a gravity of 1.060.

That scenario gives about 230 billion yeast cells, a 1 litre starter can bump that up to 315billion~.

Previously when pitching rehydrated yeast my lag time was up to 12 hours, but pitching 24hr starters made from dry yeast have reduced lag time to 2-4 hours.

I'm not saying you're wrong at all, but why is it that dry yeast would behave differently to a liquid yeast after having their numbers multiplied?

Are you saying that you can't harvest slurry after a fermentation with dry yeast?

 

[cheshirehomebrew]

Have read that dried yeasts don't need starters they can be rehydrated with water but not kick started with sugars or wort as this lessens their effect

 

[jceg316]

Interesting that you made a starter with dried yeast? I'm pretty sure you don't have to. And actually because it is dried yeast and you can't crop it. And you supposed to just rehydrate and add it. That might be a reason for it not performing as well because it's not designed to be used in a starter.


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It's a myth you can't reuse dried yeast. I've done it many times with great success.

 

[Grizzly299]

It's a myth you can't reuse dried yeast. I've done it many times with great success.

I agree.I can see no problem in making a starter with dried yeast as long as you let it ferment out properly. To my understanding the yeast start stocking up on nutrients at the end of fermentation as they settle out. At which point there should be no reason why the slurry can't be pitched into fresh wort.