Want to place an ad email luke@realbeer.co.nz
$50+GST / month
http://mangrovejacks.com/collections/craft-series-yeasts
Anyone know anything about these yeasts? There's not a lot online about them yet, no real info on where they're sourced etc.
I managed to get hold of a packet of their US West Coast yeast and have made a pale ale with it (still in primary). My instincts tell me this would be the same strain as US-05/1056, but their website lists attenuation as high (definitely not US05!)
In any event, the whole range looks very promising.
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BRY has munch better flocculation. Nice clear beer and a hard caking sediment similar to the Nottingham yeast.
It is a universal yeast, very clean low ester yeast. Can be used in place of a lager yeast at 18 degrees and a clean fermenting ale yeast in the around the 23-26degree range but will ferment happily upto 32 degrees. Good for our friends across the ditch
We currently have two identical mash brews going side by side at Brewers Coop.....BRY-97 v the new M44.
So far the BRY-97 has started faster, while the m44 appear to be about 6 hours behind. I'll post the results once we've finished. Bryan
Very keen to hear of your results Bryan, I am drinking a Citra IPA I did with BRY-97, Best way I can explain, is that it feels its stripped out some bitterness and the taste is smooth rather then the bitter I was hoping for. I did a very similar us-05 that will be ready to open soon, will post thoughts.
Hi Bryan. How did the M44 and BRY-97 yeasts compare in the bottle?
I am just taking the M44 for a ferment in a IPA, pitched at the same time as US-05 in second fermenter on an ALT I did, the M44 is really slow to start compared to US-05 but once she's underway it rips into it doesn't krausen as much as the US-05 either which means I can fit more wort in the carboy with out the risk of it running out the airlock, the M44 is working on a higher gravity brew so will be interesting to see how long it takes to ferment out
Krausen update, day three overnight the krausen went mad, now I have it coming out the airlock and I have a nice sticky mess over my brewing bench,
Just picked up a brochure on this yeast series from LHBS, the details and observations are outstanding. Pity we can't know the yeast origins, suppose we'll just have to speculate.
Can you post a copy?
yeh, it is a real shame they wont let us know what the strains are. I like brewing with yeasts that I know exactly what they are likely to do before I chuck them at a hundred dollars worth of ingredients... and I like the convenience of dried yeast... but I probably wont buy these until there is at least some idea of what the strains are and how the strains are behaving in the brews.
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