Mangrove Jack Yeast parallels to other yeast

[William Fitzgerald]

I am especially interested in parallels to liquid yeasts (Wyeast/White Labs).

For example Safale US-05 seems to be pretty much the same as WLP001 and Wyeast1056, so I never bother with the latter two, but love the more exotic liquid Belgian and German ale yeast strains. Because Mangrove Jack are a younger company, there isn't as much information out there about the nature of their yeast. 

So far I have used M20 to great success in Weizenbock and Hefeweizen, but haven't tried their other strains yet (ironically, I'm less familiar with English and American beer styles).

If brewers are substituting dry for liquid yeast it is important to know what difference (if any) there will be in the flavour/aroma profiles (assuming other factors are controlled), especially for ale. The relative specificity of liquid yeast profiles makes them a good reference point IMO.

[Peter Smith]

I am quite a fan of M27 Belgian ale yeast, makes a good Belgian PA, Attenuation is very high, it will eat your arm off and is fast.  I ferment it below the recommended temps around 20-21C and its reasonably clean, still enough esters for me.   I did a split batch M27 / 3711 / WL565 and the M27 was the crowd favourite.  Don't think its a copy of any liquid yeast.   its not as spicy as 3711, finishes a lot lower then most ....

I am of the opinion that this yeast range should have 2 sachets of yeast if the OG is above 1.050-55.    would say the same for all dry yeasts really