Mangrove Jack's M20 Yeast

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sifty

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Crikey. 24hrs after bottling, both test PET bottles are very firm (one was squeezed and capped with no air). Never seen such a quick pressure rise before, will be a good test for my glass bottles, never carbed to this level before...

(target was 3.6 CO2, I dissolved 285g dextrose into 2 1/2 cups boiling water and had 24 litres to bottle).

Hopefully it's just the fast acting yeast and I haven't created glass grenades... 🙂
 
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Tess Tickle

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Sounds like the yeast is even better than kveik lol :D

My main fermenter with the tilt in it looks like it's stopped at 1.023, but my smaller 11L plastic bucket is still going (re-started). Well, off-gassing at least. Might take a reading on Sunday out of curiosity!
 

Tess Tickle

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So I’ve just bottled my smaller 11L batch of my Weissbier.

I have to say I’m extremely pleased with this, if not a little too sweet. We’ll see what happens after carbonation.

As you can see the hydrometer says 1.020. It’s about 2 weeks since I brewed it at this point.

I’ve put a couple in clear bottles so I can keep an eye on it. 👀

Gonna leave them there for a couple of weeks with a lid on (to protect the cat) and then refrigerate.

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sifty

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Here's my M20 hefeweizen update. Tried to maximize cloves over banana with decoction temps etc, but banana is the overwhelming aroma. It's a bit muddy looking but overall pretty pleased with it (is yellower than pic indicates). Carbonation is good, and I roll the bottle before pouring so the suspended yeast makes a good cloud. Quite sweet to my palate but that may be the banana influence. Had good reviews from tasters. Great yeast to use anyway... athumb..
hefe 02.jpg
 

Tess Tickle

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Here's my M20 hefeweizen update. Tried to maximize cloves over banana with decoction temps etc, but banana is the overwhelming aroma. It's a bit muddy looking but overall pretty pleased with it (is yellower than pic indicates). Carbonation is good, and I roll the bottle before pouring so the suspended yeast makes a good cloud. Quite sweet to my palate but that may be the banana influence. Had good reviews from tasters. Great yeast to use anyway... athumb..
View attachment 68612

The head on yours looks great! Unfortunately I don't really have one on mine. I think the 10 mins at 55C that I did at the beginning of the mash was a mistake. Mine is 70% wheat though.
 

Agentgonzo

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The head on yours looks great! Unfortunately I don't really have one on mine. I think the 10 mins at 55C that I did at the beginning of the mash was a mistake.
I have a similar thing with my Belgian wit (M21). I did a ferulic acid rest (44C for 10 minute) and there is zero head. The head vanishes like a cider. (for me) The head's only a cosmetic thing, so it doesn't bother me
 

Agentgonzo

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Rest temperatures closer to 122ºF (50ºC) tend to produce more short chained proteins (amino acids) while depleting the long and medium chained proteins. In sufficiently modified malts, this depletion of medium chained proteins can lead to a loss of body and head retention.
It's possible that your temperature was slightly lower than the 55 you intended. Likewise, my transfer through this range may have done the harm
 

sifty

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Yes I avoided the 55 deg step, and also added 5% Gladiator malt (Gladfield version of a dextrin). I think a big head is part of this style so aimed for it...
 

Agentgonzo

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I just bottled a hefe this evening: M20 yeast. It was supposed to be slightly stronger Oktoberfest erdinger clone/homage, but it finished at 1.020 (from 1.051) so I might just call it a normal hefeweizen and accept it's around 5 instead of 6%. Fermented almost 2 weeks at 23° (though it was basically done in 3 - 5 days).
 

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