Has anyone used both of these strains in similar worts? What were your impressions of any differences in attenuation? I recently used M84 in a couple of beers and was disappointed with its level of attenuation with both beers finishing at 1.015.
Both beers were mashed at 150F for 60 minutes. Apparent attenuation was 70% and 73%. I would prefer my lagers finish closer to 1.010.
I have used both. I got 78% attenuation with M76 twice in a Helles. The beers were good. The one with more notes had just this: “Very nice beer. Clean, malty, smooth. Could go for a bit more crispness.”
I have used M84 once in a Amber lager. Attenuation was 70%. I chocked it up to lots of caramel malt (10%). The beer was awesome though. It was a very malty beer.
They seemed to remain a bit powdery well after the final days of fermentation, not clearing as quickly as I would hope, but taste-wise, I preferred the Bavarian (M84) to the Czech (M76). YMMV and a different fermentation profile may change things here, too.
Thanks for your input. Both of the beers I did with M84 are malty amber styles so it works but I would personally want a light lager with more attenuation. Sounds like M76 would do the trick.
I don’t have a pH meter but the 1st generation did have a noticeable tartness to me. The 2nd generation is in a beer that is just carbing up. It’s hard to perceive any tartness possibly because of some adjuncts that I used but I’ll see in the coming days.
FWIW, I got 70% and 73% apparent attenuation on similar grists (Vienna, Marzen) that were mashed at 150F for 60 min. Not a big fan after trying this strain for the first time. Going to do a run with M76 next and probably go back to S-189 if it’s not to my liking.