Anyone any experience using the west coast yeast?
I used it for the first time 2 weeks ago, unfortunately it got infected and now I had a FV of vinegar!
The reason I ask if anyone has used it, is because it was really slow to start the ferment, 48 hours before first signs and I'm wondering if this delay is normal or probably the reason for the infection.
I've just made back to back brews of American Pale Ales (chill and no chill to compare), both with the Mangrove Jack West Coast yeast. I rehydrated the yeast both times, but not much happened before pitching compared to US 05. I found the yeast WAS slow to take off - about 48 hours for both batches. However, it's slow but sure; first batch fermented down to 1008 from 1048 in about two weeks.
Hope this helps :)
Lots of info here:
http://cdn.shopify.com/s/files/1/0195/8620/files/MJ_Craft_Series__A5_Yeast_Booklet.pdf?1935 (http://cdn.shopify.com/s/files/1/0195/8620/files/MJ_Craft_Series__A5_Yeast_Booklet.pdf?1935)
including details on rehydration, temperature ranges, etc. Different strains have very different characteristics, some ferment very fast, others slow etc.
Check that the pitch temp was OK and that it was warm enough during fermentation?
For West Coast, fermentation temp range is 18-23°C. It should start fairly quickly:
"Quick to start, this strain will linger through primary and secondary fermentation, achieving final gravity after 2 weeks. Krausen will be dense and creamy, occasionally voluminous. Patience in conditioning will reward brewers with a nicely dry, yeast-neutral beer."
Also, if the OG was over 50, it can be slower to start unless 2 sachets are used.
You don't need to rehydrate, but if you do:
"Add the sachet contents to 100ml of water previously adjusted to a temperature between 30–35°C Stir gently into a yeast cream for between 8 and 12 minutes then add yeast cream directly to wort. Alternatively the dry yeast can be added directly into the wort by sprinkling onto the surface and leaving to stand for 10-15 minutes before stirring."
Hope this helps.
The pitch temp was around 18/20 degrees, but I didn't rehydrate, to be honest I never thought of rehydrating a yeast instead of making a starter.
It guess I just let in the bugs some other way, my sanitation probably. I just wondering if the slow start would leave you open to a wild yeast getting in before the mangrove jacks started.
I've never seen this before?
Quote from: MJ Craft Series A5 Yeast Booklet
4. Reuse:
As a result of the drying process,
Mangrove Jack's dried yeasts are
not suitable for harvesting and/or
repitching. For best results, always
use a fresh sachet of yeast with
every brew.
Quote from: Dube on September 26, 2014, 10:25:43 PM
Helps sell more?
Unless it's a yeast blend. Then repeated harvesting might result in the dominant strain taking over.
But you're probably right. It's what I was thinking too ;)
Quote from: Fal on September 26, 2014, 01:59:09 PM
The pitch temp was around 18/20 degrees, but I didn't rehydrate, to be honest I never thought of rehydrating a yeast instead of making a starter.
It guess I just let in the bugs some other way, my sanitation probably. I just wondering if the slow start would leave you open to a wild yeast getting in before the mangrove jacks started.
Hydrating will reduce the lag time in most yeasts. And yes, the longer the lag time, the more opportunity there is for wort contamination to take hold.
Any more info on the Mangrove Jacks yeasts? I am curious about their saison strain.
I think lesson learnt, rehydrate dried yeast from now on.