BeerBorg

It seems this brand has only been mentioned a few times on this forum but since I've been reading the 'Yeast' book, I've gotten interested in trying other yeast and have heard great things about Mangrove Jack yeasts, mostly from comments on online retail sites from those who have used it.
Rebel Brewer has some on sale and I may try 2 or 3 types and see how it works. If I like them, I will wash and keep some around for a bit.

So, anyone try these lately? Care to opine?

Never heard of it, what are it's characteristics?

I've been seeing this yeast all over the interwebs lately. Farmhouse and Austin Homebrew Supply have the Mangrove Jack yeasts in stock, and there seems to be quite a nice variety of strains. I was thinking about trying the wheat yeast when I get around to brewing the raspberry Berliner, but I really really liked the performance of Danstar's Munich. There's even a strain of dry yeast specific for cider! Possibilities.

John, I was looking at Rebel Brewer which has all the info but you can read more about them here: http://mangrovejacks.com/collections/cr ... ies-yeasts
Most seem to be aimed at the popular strains already on the market and widely used. It's not available at my LHBS but are priced about the same as 04,05 and Notty/Windsor.

I am intrigued about this yeast and have looked at it a few times over at Rebel Brewer. I'm particularly interested in the "Workhorse" yeast, as it has an excellent temperature tolerance up to 90F. This could come in handy during the late spring and summer season here in Texas.


Rick

That caught my eye but I think it's best suited for those huge beers.
I may grab a few of the others to try out. Trouble is, now that it's getting cooler, I use more liquid yeast and my washed yeast instead. But, everything I've read has been good about these yeasts.
If and when I do, I'll report back.

I just noticed they have a dry yeast for Belgian ales, good for up to 14% ABV. States that it's particularly suitable for saisons and farmhouse ales. I'm debating trying it out on this tripel recipe I've been building. It will be easier than trying to build up enough yeast from the harvested yeast I've got in the fridge (due to viability from age). The only thing is that the optimal fermentation temperature range is 79*F-90*F which is definitely in the saison range.

Yes, I was considering buying some of their Belgian yeast to try it out but then I got stuck on a Bella Saison kick all summer.

That temperature range makes it sound like a dry version of Belgian Saison, where the Bella is like a dry version of French saison.

I like French saison better, so I didn't end up getting any of that... I might try it next summer. Right now I'm getting out of hot weather brewing mode and will be mostly making "anything but Belgian/saisons" for the next 6 months, since I've got like 20 gallons of Belgians in bottles LOL.

mashani wrote: I've got like 20 gallons of Belgians in bottles LOL.

Now that sounds like a very nice problem to have. Your pipeline sounds quite healthy.