I have used it twice and liked the results alot. One of the beers was an all simcoe double IPA and pitched 2 packs, fermentation was vigorous to say the least.
I only tried it once, but I wasn’t thrilled with the results. The beer was good, just not what I was expecting. The yeast may or may not have been a factor.
I don’t think so. I’ve used it once and it fermented dry, down to 1.010 in a pale. I don’t think 1272 goes that low typically. And it’s a slow starter. Did any of your guy’s beers start slow?
Everything that I’ve read about the yeast has come true thus far. Lag time was 24 hours +, but once it started, it was quite aggressive. I’m fermenting at 64 degrees right now, and will probably take a gravity sample at the end of the week. Smells quite fruity, although that might be a result of the columbus hops?
I’m betting it is. The beer I brewed with it was quite clean, that is of course until it got funky from the skanky gas line issue I was having. But it was a good yeast, fermented dry.
This article really showcases brewing and the sheer number of variables that one can introduce effecting the end result.[/quote]
There are a few mangrove jack yeast I would like to try. Mainly Bohemian Lager Dry Yeast M84, British Ale Dry Yeast M07, and Newcastle Dark Ale Dry Yeast M03.
Having another dry lager to try is really the one I am the most interested in.
I’ve used the Mangrove Jack hefe yeast, it’s decent. Didn’t ferment as dry as I expected, down to 1.016 in a 1.050 hefe. But it has a nice flavor. I’d be curious about the Bohemian lager yeast as well. I’m planning a helles very soon with the Saflager 34/70, heard that’s a decent yeast.
I like 34/70, I have used in on an oktoberfest and an american amber lager. Was happy with the results on both.[/quote]
Cool. Unfortunately I don’t have good German malt on hand, so it’ll be Rahr pilsner, which isn’t the same, I don’t think. But I’m sure it’ll still be a nice lager, going for a helles, step mashed 145F for 30, then step up to 158-160 for 45 minutes, then mash out. I’ve done that as a decoction before, but want to try it as a step mash with infusions.
Maybe the next time I make an order I’ll try out the Mangrove Jack Bohemian strain, I’m feeling a lager kick coming on and with the hot temps I don’t want to order liquid yeast.