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’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.