Mangrove Jack's Dry Yeasts? Who's used them?

I am also interested in the cider yeast. Once cider season rolls around, it seems like the stores, both local and online, have trouble keeping the wyeast and white labs cider strains in stock. It would be nice to buy some dry ahead of time and not have to worry about it.

 

First I heard of them...

 

New to me.

 

Sitting on a couple packs each of the English strains, but haven't brewed with them yet. Will repost experience when I use them.

 

I brewed a English Mild with the Newcastle Dark. The beer tastes clean, with mostly a biscuit malt and earthy hop flavors carrying through, I was somewhat expecting more fruity esters from the yeast, just based on my experiences with liquid English strains, though maybe it just needs to be fermented warmer. I re-hydrated the yeast and pitched into 5.25g of 1.037 wort, fermented at 65°F for 1 week, with a measured FG of 1.012 for 67% AA, which, for me, is typical with English strains. The yeast fermented quick and dropped out clear within 7 days. I had it kegged and was drinking it after only 14 days. My experience went good enough to where I won't hesitate to try other strains from Mangrove Jack.

 

I brewed an imperial Oktoberfest with the Newcastle dark and just brewed an IPA with the workhorse, I haven't tasted either yet but I will say that both had very vigorous airlock activity within 12 hours. Neither will be ready for about another month or so but I will report back once they are.

 

I used the M44 for a pale ale and it turned out fantastic. I just brewed another pale and used the M44 again. To me it has a much cleaner palate and doesnt dry the beer out too much like US-05 can. Really clean and clear beer with high floc. I am a fan.

 

I've used the Workhorse in a blonde ale that I wanted lager like taste from and it came out great. Enough so that I used it in an Oktoberfast ale for my brother's wedding. I have also used the m44 in a session IPA. And recently used the m07 in a dark mild (Eagle Rock Solidarity Clone) and that turned out better than when I used to use s04 in that recipe. I am currently splitting a batch of pumpkin ale between bry 97 and m44. I am looking for a clean strain with better floculation that s05, so far bry97 seems like it could be it. My session ipa didn't seem that clear with m44 but that could be due to the over 60% malt bill of wheat.

 

Awesome beer. If you ever want insider information I can probably get it from their brewers.

 

Just saw this, thank you for the offer. I am using the recipe the brewers provided on Can You Brew It. I am hoping my cousin who travels for business gets me a bomber next time he is in LA so I can compare. It really is a great beer and more importantly my wife likes it.

 

Picked up 2 packs of cider and a pack each of the burton union and Newcastle dark today. Gonna try some sort of ESB or English IPA with the burton and a robust porter with the Newcastle. The ciders will be for cider once cider season rolls around. I'll report back with results as they come in.

 

Just ordered one pack each of the Cider, Newcastle, and Burton. We'll see how they work.

 

Just brewed an HBC-366 Pale Ale with the West Coast M44 strain. I used my typical grain bill for the malt base that I use in all my pale ales, and single hopped the beer with the experimental HBC-366 hop. Needed a clean fermenting yeast, such as WLP001 or 1056, so decided to give the M44 a go. I re-hydrated the yeast and pitched into 5.25g of 1.058 wort, fermented at 64°F for 2 weeks, with a measured FG of 1.009 for 84% AA, which, I also typically attain with the respective liquid yeast counterparts. Not sure why, but the yeast took at least 48 hours to become highly active. I left for vacation on the 2nd day after pitching so not sure when exactly it took off, but it was definitely after 48 hours. It attenuated fine, and there are no off-flavors so I assume everything went as planned, lol. Either way, I was happy with the yeast, despite the slow start. I may just have to use it again.

 

Is there any info on the sources of these different strains? Also I haven't seen them in LHBS but see they are from NZ and are costing just under $4 in the US so that's good given that other dry yeasts have gotten even spendier lately (seemingly in reaction to the prices which wy and wl are able to charge for their liquid yeasts).

 

An update on the burton union yeast. Just bottled an English IPA that used it. Achieved 80% attenuation, but I mashed pretty low and there was 4% sugar in the recipe. Pretty hazy, but I can't tell if it's due to poor flocc'ing, or from the dry hops at this point. Slightly minerally and has a bit of an apple ester going on. I'll try to update again once its carbed. Brewing a porter with the Newcastle Dark Ale tomorrow.

 

Thumbs up to the bohemian lager strain. I brewed a traditional bock with it about 10 weeks ago and just tapped the keg tonight. Clean, smooth, clear, good malty taste. Will definitely be using this again.

 

I have been wanting to try a few of these out...more dry options are good since they store for a long time. I only buy dry anymore, since my club started a yeast bank it is nice to have dry on hand just in case.

 

Well, the Englishy IPA with Burton Union is at a point where I would feel comfortable really giving a bit of a review of it. First off, this is not the floc'er that we tend to think of when we think of English yeasts. In fact, I would say that it doesn't even floc as well as US-05. This yeast definitely got up to the high end of it's temp range, but there is nothing too off about it, a touch of roses, but mostly clean with a bit of red apple fruitiness. Mouthfeel is soft, but the hop bitterness is a whipcrack. With this only being the second beer I'm drinking after moving to a new city, I can't really say if that's due to the water profile here, the recipe, or the yeast. However, I will say that the other beer that is drinking (West Coast IPA with US-05) since the move is also a bit more firm in bitterness than what I got used to IBU estimates equating to in sensory analysis, and it utilized a similar amount of body building grains to this one, without the gentle, mouth-filling quality. So I'm gonna go ahead and say that this yeast is good for producing balanced beers, with a bit of apple esters, full malt character, but won't take away from the hops. I might try this guy out again in something that is a bit less extreme in hop character in a month or so when there will be less in the way of temp swings that the ol' swamp cooler can't handle. Maybe just an ESB at the high end of acceptable SRM for the winter months. In other words, tasty and promising, but brewing an American IPA with English ingredients at the high end of its temperature range with a largely unknown water profile probably wasn't the best test run for it.