Mauribrew

[LASERBOY147]

I've a British strong ale in the fv since Tuesday and Sg was 1060 . I used two rehydrated sachets of mauribrew ale yeast and the bubbling has stopped at lunchtime  today so that's 5 hours lag time to begin, followed by approximately 55hrs ferments far. It's the 1st time I've used this strain and I'm using it based on bren murph advice at brewcon. Anyone used this before? Is it usual to tear through a beer this quick? I'm not concerned just looking to get some casual comment. Ty

[Pheeel]

I wouldn't be concerned

[Will_D]

If you have a leak in a fermenter that can allow say 50 ml of CO2 through it per minute what happens?

Vigorous ferment producing say 200 ml of CO2/min will bubble the airlock like no tomorrow

When it calms down to say 60 ml/min very slow bubbles

When it slows down to 45 ml/min the leak can dissipate all the gas so no more bubbles.

So: Moral of story is that you can't trust the bubbler! Look for krausen and finally check the gravity!

HTH

Will

[LASERBOY147]

Gravity after 60 hours is 1020

[TheSumOfAllBeers]

The mauribrew yeast is a real workhorse. But your fast lag time would normally concern me. However the fact that you already have 66% attenuation is good.

I think your beer is fine.

Lastly I don't think people pimp the mauribrew yeast enough. It is forgiving, does the job it needs to do, and floc well.