M29 & M54 feedback?

[garciaBernal]

Has anybody brewed with any of the latest Mangrove Jacks dry yeasts yet? I want to use the California Lager(M54) and the French Saison(M29) but wanted to see if anyone has any feedback on them yet.
Cheers for any info.

[fishjam45 (Colin)]

I'll be reviewing the Californian Lager Yeast shortly. I aim on brewing tomorrow with it.

Review will be posted here.

[garciaBernal]

Nice one, looking forward to it. I used WLP810 at 16C and really happy with it so I'd like to see what the dry yeast is like.

[armedcor]

I have the second runnings of a partigyle that I fermented with  the California lager strain. It's in the keg and carbonated right now but I won't get to try it for another 2 weeks unfortunately.

[mick02]

I just used mangrove jack m03 in a coffee milk stout recently. I pitched 2 packets of dried yeast (rehydrated) into 1.064 wort. Fermentation was at 18C and I started seeing activity after about 12 hours. When I got home from work I was saying the most vigorous Fermentation I had ever seen. This carried on for 2 days then it stopped. It didn't slow down it stopped. I checked the gravity and I was at 1.030. I left it 2 more days and I was still at 1.030. I ramped up the temp to 20C and 2 days later I was still at 1.030. I've good temp control so it wasn't a swing in temp that caused the yeast to drop out. The beer tastes great but it was shy of my desired F.G. of 1.024. Not sure if it was the yeast or something else but I was impressed by the way it took off and was encouraged by the activity in the blow off but found the sudden halt a bit odd. That was my first experience with mangrove jack yeast.

[Jonnycheech]

I have a packet of the Cali lager yeast to try but haven't used it yet myself. I tried the Workhorse strain in an Alt a couple of months back and the same thing happened to me, stuck fermentation a good few points off the expected F.G. Interested to see how this Cali strain works out, hopefully brew with it in the next few days.

[Fal]

I brewed pitched m54 cali lager last saturday. I made a quick starter fri night and by sunday fermentation had started. On monday fermentation was flying and i had to put it in a sink of cold water to keep the temp under control. Something i very rarely have to do. My back porch temp has always been perfectly stable temp wise.

I took a gravity reading today and it was 1.016 which is pretty good considering i was aiming for 1.017 according to beersmith. I tasted the sample and there was a slight estery smell but not taste. Hopefully this will go with time and maybe a diacytl rest.

However if I'm 100% honest i havnt brewed a lager before and bought this yeast for my first go. Then read on the packet while i was chilling that it works well at 18 degrees instead at lower lager temps and i had already chilled it to 12/14 degrees and it probably fermented at 16 degrees.

[ronan-k]

I thought I'd pitch in (hah!)with my M54 experience.

I brewed with it about 3 weeks ago, 15L with a 6% ABV. I pitched at 16c with not much action until the temp came up to about 18c. After that it got busy very quickly and fermentation was vigorous enough. I'd say it crept up to 19.5c at the height of fermentation. All done in about 6 days, but I left it for the standard 14.

After 1 week in the bottle, there's definitely a california common taste off it but it's not quite as 'clean' as that - there's some ale/malty bite in it too. I had a sample bottle after 4 days and there was a noticeable green apple taste to it, but that seems to be fading away. I'm not an expert in the style, but Barry from Wild Bat (who def*is* an expert in the style!) had a bottle of it after 4 days too and got green apples and some acetobacter.

Some of my taste problems might have come from the high fermenting temperatures, so I'd recommend keeping the temp down if you can. I didn't see anything happening under 16c though.
It's getting better with time, but I'm not sure it would hold up to a test against brewing with lager yeast.Having said that,I'm not too fussy with holding to the style guidelines, so 'feck it, it's grand'.

[phynes1]

I brewed with M29 a couple of weeks ago. Conditioning in keg currently. Will update when I get a drop into me!

[Archsnapper]

Two weeks ago I started a Brewdog recipe for Alpha Dog Red Ale which called for a mash at 65°C for 25 minutes and fermenting at 22°C. The recipe called for a California Ale yeast, but HBC sent me Mangrove Jacks M10 workhorse yeast. Anyway, it went mad for two days and then slowed way down only to come alive again about three days ago. I'm taking hydrometer readings and yes, it's going down daily, beyond the target FG. (My temperature monitoring is pretty good- thermowell into the centre and an Inkbird STC.)
Mystified, I am.
The next one that's on uses M79 - Burton Union yeast. It's behaving.

[Blueshed]

I brewed with M29 a couple of weeks ago. Conditioning in keg currently. Will update when I get a drop into me!

how did it turn out, you happy with it.

[phynes1]

I brewed with M29 a couple of weeks ago. Conditioning in keg currently. Will update when I get a drop into me!

how did it turn out, you happy with it.

Turned out lovely. Pitched high at 28 Celsius.

[neoanto]

I made an irish red ale with M-07 the british ale yeast.
It definitely seems to be a lot slower to start than either S-04 or US-05.
I might extend out my primary fermenation a day or two longer than usual

[Leann ull]

I made an irish red ale with M-07 the british ale yeast.
It definitely seems to be a lot slower to start than either S-04 or US-05.
I might extend out my primary fermenation a day or two longer than usual

Think you need 2 packs if you are brewing 23-25L with MJ

[neoanto]

yea?
crap, I hope the yeast doesnt stress out too much!
I have the temps pretty low at 17C, so with any luck it wont be too estery


EDIT: So i just had a look at the yeast brochure from those guys and as CH said you need two packs if the OG is greater than 1.050.

Here is what they have to say on it:

"Under-pitching yeast in lagers or stronger ales will result in extended lag times (the time between pitching your yeast and the commencement
of fermentation) which can allow undesirable microbes to multiply, tainting your beer. The yeast will become "stressed" and may produce
excessive and undesirable fruity esters and/or sulphur compounds. "