Mangrove Jacks Workhorse Yeast

[Gymrat]

I am planning on using that in my summer wheat. I will let yall know what I think.

[swenocha]

Have been eyeing those yeasts. Will be interested to hear your thoughts. Nice to be getting such a wide variety of dry yeasts...

[Brewbirds]

We've got an ESB on their Burton Union strain now; should be ready in a few days.

@Gymrat I saw the other post where your temps got a bit high you may take a peek at Mauribrew dry ale yeast.

I brew with LBKs in coolers and use ice packs, when the foundation heats up in the summer here it is hard to get a fix on the right number of packs to put in and when that heat spike is going to happen. I don't know how BB2 found them but we used them last summer and they seemed to be great for unexpected temp swings.

[Gymrat]

We've got an ESB on their Burton Union strain now; should be ready in a few days.

@Gymrat I saw the other post where your temps got a bit high you may take a peek at Mauribrew dry ale yeast.

I brew with LBKs in coolers and use ice packs, when the foundation heats up in the summer here it is hard to get a fix on the right number of packs to put in and when that heat spike is going to happen. I don't know how BB2 found them but we used them last summer and they seemed to be great for unexpected temp swings.

I will look into that. This workhorse yeast is supposed to be good in temps up to 90F so I think this should be a great yeast.

[Gymrat]

At 5AM I had bubbles in the blow off bucket. So this stuff had a lag time of less than 15 hours. I don't know how much less.

[Beer-lord]

At first I thought this was their standard ale yeast but I looked it up and see it will work for lagers at warm temps as well as ales: Suitable to ferment lager styles at 15-20 C (59-68 F) and all other beer styles at 20-32 C (68-90 F)."

[DaYooper]

At first I thought this was their standard ale yeast but I looked it up and see it will work for lagers at warm temps as well as ales: Suitable to ferment lager styles at 15-20 C (59-68 F) and all other beer styles at 20-32 C (68-90 F)."

Now that is certainly good to know. Just might have to get one going before things start heating up in the cellar.

[Gymrat]

When I get home I will check my notes. But I am pretty sure my beer started at 1.046 it finished at 1.016. It tasted wonderful though. I think I will stick with Nottingham for my IPAs.

[Beer-lord]

So far, my yeast favorite (get it?) is Notty. I've tried to like it but only enjoy it in browns and darks.
Still gotta try the M44 which I will use for one of my session IPA's this summer. I'll wash/save that yeast for higher ABV IPA's for fall use.

[Gymrat]

I like really high attenuation in my IPAs. If I used work horse in one I would add sugar to dry it out a bit.