Before I buy m42 mangrove yeast..

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BeerisGOD

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Any good views on this one?

I was close to ordering the empire one but going by other sites its attenuation is a bit poor

Cheers
 

Linalmeemow

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I did a robust porter with it - planned to use Nottingham but GEB had sold out so they asked me what I wanted instead and I asked what they'd recommend for a porter and this was it. It's bloody lovely, attenuated and flocced really well.
 

dad_of_jon

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I did a ris 1080-1018 with it. clean yeast. great if you like your yeast to behave like that... :thumb:
 

Gunge

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That's it - I'm sold. Gonna get the M42 and M36 with the impending order. Been a fan of CML for so long but I've become blinkered... a recent split-batch between CML and S04 (yeah) had the latter as the clear winner, so can't wait to see how MJ stacks up.
 

BeerisGOD

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I was considering the s04 but with the malts Im using up its leaning more towards a porter/bitter and according to most posts this yeast only goes well with a stout
 

AdeDunn

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I've used M36 and M29 so far, and really pleased with both. I have a packet of M42 in the fridge ready for a stout I have planned, it's delayed though as need to make more Saison really as nearly out of the last batch.

I've read nothing but good things for M42, nice and clean with good flocculation and attenuation, making it ideal for a dry stout. I read one review where they preferred it to M44 for US styles even.

I'm curious about M15 Empire Ale too, but my understanding is that it's one like Lallemand London ESB or Windsor, finishing with quite a high gravity making it more suited to sweeter beers, or combined with a higher attenuating and clean yeast.

From my understanding, M36 is supposedly their old M79 Burton Union yeast and M42 is their old M07 British Ale yeast. Whilst Empire Ale is allegedly/probably M03 Newcastle Dark Ale. Mangrove Jacks themselves supposedly say they're all close matches to those, but not the exact same strain. But you can basically treat them in the same way. M42: High attenuation + neutral (Nottinghamish), M36: Decent attenuation with some nice and fruity Esters (quite happy at the warmer end too, I've fermented at 23 degrees before now with no problems), with M15 filling a similar place to Windsor, so lots more fruity esters, but only medium attenuation.

My experience with the ones I have tried so far though has been that you can't go wrong with Mangrove Jack's yeasts. Heck I am currently fermenting a braggot with Belle Saison, and it's nowhere near as vigorous as M29 French Saison was... I'm actually having to apply external heat to try to get it to pick up a bit. lol They seem to be a good choice for folks who don't have temperature control for sure.

I've always been put of from trying S-04 from a few reports that it really doesn't like been fermented warmer than about 20 degrees C, as I can't do that most of the time.

I wont repeat what I think of CML again, I think I've said enough times already. lol
 

pms67

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I've used M36 and M29 so far, and really pleased with both. I have a packet of M42 in the fridge ready for a stout I have planned, it's delayed though as need to make more Saison really as nearly out of the last batch.

I've read nothing but good things for M42, nice and clean with good flocculation and attenuation, making it ideal for a dry stout. I read one review where they preferred it to M44 for US styles even.

I'm curious about M15 Empire Ale too, but my understanding is that it's one like Lallemand London ESB or Windsor, finishing with quite a high gravity making it more suited to sweeter beers, or combined with a higher attenuating and clean yeast.

From my understanding, M36 is supposedly their old M79 Burton Union yeast and M42 is their old M07 British Ale yeast. Whilst Empire Ale is allegedly/probably M03 Newcastle Dark Ale. Mangrove Jacks themselves supposedly say they're all close matches to those, but not the exact same strain. But you can basically treat them in the same way. M42: High attenuation + neutral (Nottinghamish), M36: Decent attenuation with some nice and fruity Esters (quite happy at the warmer end too, I've fermented at 23 degrees before now with no problems), with M15 filling a similar place to Windsor, so lots more fruity esters, but only medium attenuation.

My experience with the ones I have tried so far though has been that you can't go wrong with Mangrove Jack's yeasts. Heck I am currently fermenting a braggot with Belle Saison, and it's nowhere near as vigorous as M29 French Saison was... I'm actually having to apply external heat to try to get it to pick up a bit. lol They seem to be a good choice for folks who don't have temperature control for sure.

I've always been put of from trying S-04 from a few reports that it really doesn't like been fermented warmer than about 20 degrees C, as I can't do that most of the time.

I wont repeat what I think of CML again, I think I've said enough times already. lol
Seriously I missed what what said about CML yeast,I’ve just started using it,is there something wrong with it?
 

AdeDunn

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Seriously I missed what what said about CML yeast,I’ve just started using it,is there something wrong with it?
I don't like the flavour it leaves in the beer, it takes months to condition out. Then there is trying to pour from a bottle, the yeast just doesn't stay put for me. Oh and the Saison De Lille isn't a good attenuator, which a Saison yeast should be. ;)

End of the day though, flavour is a subjective thing, some folks might not even notice the odd taint it produces when I use it. Those who can cold crash and condition can probably get the yeast to stick to the bottle.
 

MickDundee

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I don't like the flavour it leaves in the beer, it takes months to condition out.
I found that with the Real Ale yeast but not the Pale or the Cali Common (maybe the hops in my APA and maltiness of my steam beer masked it).

I do find the MJ equivalents cleaner and crisper (for the CC anyway) though so have switched back to them for the most part. Still plan on getting a pack of the pale for v2 of my APA though.
 

darrellm

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Then there is trying to pour from a bottle, the yeast just doesn't stay put for me...... Those who can cold crash and condition can probably get the yeast to stick to the bottle.
Same here, I've given up with the CML yeast, it's just too mobile in the bottles even after several months at near-freezing in the back of the garage. I thought US-05 was bad until I used this, not one bit of it seems to stick to the bottom of the bottles.
 

dad_of_jon

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the only negative thing I can say about mj's yeasts is that two beers I did with the triple yeast took 3 months + to come good. maybe triples are like that? I don't know.

I've tried lallemands saison and it cant compare to mj's saison. mj's is almost undrinkable its so funky 28 degrees ferment BUT after 6 months its amazing!
 

BeerisGOD

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Unfortunately I may have had the m42 yeast at an average of 22.5 since pitching last saturday which is just over its top recommendation

I'll have to consider the work horse m10 strain next batch which has a range between 20 and 32c
 

LarryF

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Unfortunately I may have had the m42 yeast at an average of 22.5 since pitching last saturday which is just over its top recommendation

I'll have to consider the work horse m10 strain next batch which has a range between 20 and 32c
I use the M10- Workhorse as one of my summer, hot weather yeasts, as you said it works up to 32c. I've just used a pack I had from last year with controlled temps 21c and got 80% attenuation.
 

BeerisGOD

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I use the M10- Workhorse as one of my summer, hot weather yeasts, as you said it works up to 32c. I've just used a pack I had from last year with controlled temps 21c and got 80% attenuation.
I used the mauribrew 514 strain last year but wasn't too keen
I'll be trying this mangrove one out
Seems a reasonable price too
 

BeerisGOD

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Larry

Where did you purchase the m10?

Struggling with finding anywhere that sells it
Cheers
 
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