Cornyandy
Having just barrelled my first ale using this yeast I have to say I am really pleased.  It has coped really well with the heat over the last week and made a lovely beer (see Bushwacked Smoked Porter) no off flavours from the heat or issues with the ferment.  It hit high Krausen within hours (even with just a dry sprinkle on)

I would recommend this yeast most heartily in these high temps.  It negates the worry about high temp brewing and although perhaps leaves the beer a little cleaner than other yeast might it is a bonus to be able to brew through a hot summer.

Quote 0 0
Clibit
It's a very good yeast. [thumb]
Quote 0 0
Womble
Bit of an old thread but I am wondering if anyone else has any experience with the Mauribrew yeasts ?

ALE 514 ... I have no idea what this one is like ... I imagine it's pretty neutral ... Munton's Gold ???  It can ferment into the high 20's ... it could be a good summer yeast for me ...

DRAUGHT ... I suspect this one is similar to S04 / Nottingham, judging by the specs. I don't get on with S04 so I would like to avoid it if anyone has any info.

The major reason I am interested is that I can get a brick delivered for about £40 ...



Multi-tasking, easy, drink beer and watch telly.
Quote 0 0
GHW
Womble wrote:
The major reason I am interested is that I can get a brick delivered for about £40 ...





Are you still talking about yeast at this point?
Quote 1 0
Clibit
Womble wrote:
Bit of an old thread but I am wondering if anyone else has any experience with the Mauribrew yeasts ?

ALE 514 ... I have no idea what this one is like ... I imagine it's pretty neutral ... Munton's Gold ???  It can ferment into the high 20's ... it could be a good summer yeast for me ...

DRAUGHT ... I suspect this one is similar to S04 / Nottingham, judging by the specs. I don't get on with S04 so I would like to avoid it if anyone has any info.

The major reason I am interested is that I can get a brick delivered for about £40 ...



I've used the Mauribrew ale 514 and the Weiss a few times each. Both pretty good. The Weiss is spicy. The ale is pretty neutral, not completely, attenuates quite high, 75-80 if I remember right, bit loose in the bottle. It made some good beers for me.

Draught must be new?
Quote 0 0
Womble
Clibit wrote:


I've used the Mauribrew ale 514 and the Weiss a few times each. Both pretty good. The Weiss is spicy. The ale is pretty neutral, not completely, attenuates quite high, 75-80 if I remember right, bit loose in the bottle. It made some good beers for me.

Draught must be new?


Thanks Clibit ... I guess it's somewhere between the Nottingham and the Windsor then ... I'll probably go for a small pack before I go any further.

Weiss ... not for me ... not into Belgian but I have already stated as such.

Draught .... I have no idea whether it's new ... in my mind I just associated Mauribrew with the Cooper's thing but that is most certainly completely wrong

I can't find much on the net about either of the yeasts .... the mauribrew site seems to be more oriented towards "industrial" users of yeast.


Multi-tasking, easy, drink beer and watch telly.
Quote 0 0
Womble
GHW wrote:


Are you still talking about yeast at this point?


Yep, don't want to spend £40 and then find out  I don't like the yeast very much.

I did an experiment with a 100gr pack of Brewferm yeast earlier this year, it was very positive.  One thing I learnt is that increasing the pitching rates really does improve lag times and fermentation rates.  I have actually managed to get a brew to ferment out within three days ... as the commercial blurb often states.

John Palmer bangs on about pitching rates too ... I wanted to know. I have to say I agree with him ... us home-brewers are most certainly under pitching.


Multi-tasking, easy, drink beer and watch telly.
Quote 0 0
Clibit
Womble wrote:


Thanks Clibit ... I guess it's somewhere between the Nottingham and the Windsor then ... I'll probably go for a small pack before I go any further.


I'd say it's more like US05 with a bit more Englishness but not a lot. 
Quote 0 0
Womble
Clibit wrote:


I'd say it's more like US05 with a bit more Englishness but not a lot. 


taa very much, exactly the sort of info I was looking for ... an 11gr pack it will be to start with.

Multi-tasking, easy, drink beer and watch telly.
Quote 0 0
Pinto
Rumour has it that the Mauribrew 514 is also sold as the "Young's Ale Yeast" thats found in many a kit and dark corner of the homebrew shop
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
Quote 0 0
Clibit
Pinto wrote:
Rumour has it that the Mauribrew 514 is also sold as the "Young's Ale Yeast" thats found in many a kit and dark corner of the homebrew shop


I have used both, and I would say they are different. I wouldn't use the Young's again. 
Quote 0 0
Womble
Womble wrote:


taa very much, exactly the sort of info I was looking for ... an 11gr pack it will be to start with.



Just kegged the brew.  It fermented at around 24°C and was then fined & dry hopped.  Totally chuffed with the results so far, first snifter says bang on English hoppy ale ... some fruitiness, not as much as I was expecting, good balance between malt & hops ... I'll be using this one again.

Multi-tasking, easy, drink beer and watch telly.
Quote 0 0
Womble
70% attenuation by the way ... 73% if I take into account the small amount of sugar that was added to the brew.
Multi-tasking, easy, drink beer and watch telly.
Quote 0 0
Clibit
Womble wrote:
70% attenuation by the way ... 73% if I take into account the small amount of sugar that was added to the brew.


Thats low, i used the yeast several times and got high 70 and 80s. With good results, it makes a nice beer. 
Quote 0 0
Womble
Clibit wrote:


Thats low, i used the yeast several times and got high 70 and 80s. With good results, it makes a nice beer. 


The attenuation I got was bang on predicted ... according to the blurb I got off the net, I estimated 70% and that's what it did.  I tend to prefer lower attenuating ale yeasts any way

I also only calculate the attenuation of the malt content, I assume sugar is fermented to 100% and then work on hitting my final gravity according to the yeast and how much of the "malt" it's going to eat. My results are more consistent like that.

Chuffed with the results so far ... could it become my go-to dried yeast ?

Multi-tasking, easy, drink beer and watch telly.
Quote 0 0