Not only looks but sounds like a nice bitter
That looks nice. I am thinking about trying out the MJ Burton Union yeast the next time I brew a Bitter.
Jealous… Wish we had something like that here. Closest is Hessen Haus in Des Moines, 2 hours a way…argh.
I hate Mangrove Jacks yeast. I couldn’t get ANY of them to attenuate worth a damn no matter what I did.
Hmm. The only 2 MJ yeasts I used were the British Ale and Bohemian Lager. Both performed well the one time I used them. But that is no bases to get a feel for them.
This was my first beer with any MJ yeast. The 63% attenuation is disturbing but I assume it was my own fault for mashing at 155. Surprisingly the beer is not that sweet. I wonder if some of the sugars left behind are sugars that don’t taste sweet.
155° isn’t too high IMO. I just made a Scottish Heavy, 1.040 OG 1.012 FG, 69% apparent attenuation. Mashed at 158°. I use a recirculating mash heated by a RIMS Rocket. To keep the main mash at 158° I had to set the RIMS controller at 161°. Yeast was WLP001, no starter.
But I imagine mash temperature sensitivity varies by yeast culture.
I don’t think it’s your fault at all. Your mash temp, especially given the fairly light amount of crystal, wouldn’t be the main culprit IMO. I’ve read quite a few accounts of fairly poor attenuation with most MJ strains. Sounds like a good beer regardless. It’s all about how well you like it anyway.
I am planning to brew a batch with the slurry and see if the attenuation improves. But, I will probably mash at a lower temp also, so, my results won’t have scientific value.
Edit: I have read somewhere the attenuation improves on 2nd generation for MJ yeasts.
Very true. I’ve routinely had 001 attenuate above normal in most of my beers and really wanted to slow it down for this beer.
Was just agreeing that MJ might have attenuation issues if it is struggling from a 155° mash.
Yep. The MJ data sheet doesn’t give an attenuation range. It rates attenuation as 4/5. So not sure what to make of that.
https://shop.brewcraftusa.com/img/product/description/Craft_Series_Yeast.pdf
I just roused my batch with this yeast. It stopped at 1.020 and has diacetyl despite letting it get above 70 for a little bit. This is the most hands on fermentation I have had in quite some time.
Mine had lots diacetyl. I had to rouse it twice to get rid of it. I fermented at 67.
I know it’s not a finished product, but to mix it up some here is the hydro sample after the boil. This is the Altbier I finally got around to brewing this moring. That there is some Fermentis K-97 rehydrating prior to pitching. Hows the color for an Alt? Came in just under 1.050.
Nice clear wort color.
Yea the sorcery being… I am sure Ken’s pils is Pils and carafoam. My pils has 6% of Cara malts(10, 11, 25, 50 srm). You are also comparing a 5oz taster glass to a .5l Mug.
Incorrect assumption. My
Pils is 96.3% Pils and 3.7% Carahell.
Crazy, I wonder where everyone on here got the carahell and 60/60 mashes from.
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I’m not ashamed to say I used your information here and your forum…glad I did.
I am enjoying my first Bopils made in record time per Brulosopher’s quick turn-around lager method.
Wow!
Pic to follow…