ghpeel
Well-Known Member
I've got a Mild on tap that I used the Newcastle strain in. I like it a lot and will rebrew this exact recipe again within another month or two.
Does anyone have any specific experience with the Bavaria*Wheat strain (M20)? Perhaps some tasting notes as compared to the liquid varieties from White Labs & Wyeast? Curious to know if this really produces that classic hefe character. It would be awesome to have a an authentic dry hefe strain.
what is everyone's opinion on the M07?
I'm not everyone but I can give you my perspective.
I found it too plain/neutral/clean to compete with the likes of US05 or Notty (especially for the extra price). Additionally, it seemed to produce something I didn't care for; if I had to put words to it I would say it was like alcohol esters, almost like vodka aroma (I fermented really cool 60-62F beer temps both times). It's as though it stripped/masked any of the malt character.
For a yeast-neutral beer, I think M07 can work; maybe even for a pseudo-lager (think bud), or simply as an alternative to US05 or Notty.
As far as an english bitter goes, I would NOT recommend M07 as it won't contribute anything as far as esters go, and may even mask some maltiness you want retained in a proper bitter.
On the other hand, M79 (Burton Union) worked wonderfully in english beers. I think M79 is the best strain I've tried from MJ.
Just one guys opinion of course.
Three weeks, that is definitively a labour of love if I ever saw one. Specially if it just turns out average. To be fair, this far I think these yeasts have done better in the taste contingent than in attenuation or speed, so there's some hope!
Don't freak out when it tastes like pineapple after fermentation. You'll need to crash or gel it to let it clear and then the pineapple will go away. Then dry hop it.I've got 5 gallons of IPL in the fermenter. I pitched two packets of M84 Bohemian Lager yeast. It took nearly a week to start and it's been sitting at 12C for three weeks now. It's dropped from 1060 to 1022 so it's still got some way to go. It's certainly the slowest yeast I've ever used but I won't mind as long as it tastes good. Time will tell.
Don't freak out when it tastes like pineapple after fermentation. You'll need to crash or gel it to let it clear and then the pineapple will go away. Then dry hop it.
I think the cell count is low on that yeast. My first dry pitch of it wouldn't start at 50F for 4 days. I let it rise to 57 and it took off. Subsequent pitches with an adequate slurry amount of the harvested yeast took off quickly at 50F.
I fermented ~6 batches with M84. All but the first with repitched slurry. Didn't get sulfur but I don't doubt it after my first weak pitch with it.I used this on a pils, and I would have loved some pineapple -- man, did it turn out sulfury!
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