Mangrove Jacks M42 New World Ale Yeast

[Rhodesy]

Has anyone tried this with success? I am planning an APA around 30 IBU battered with a little magnum and 10 IBU and the rest with late Nelson Sauvin additions including flameout and dry hopping. I am adding just a little rye and crystal to the malt bill.

I was looking to try a new yeast as for my recent pales have used WLP007, BRY-97, WLP090, US-05 & M44. I was wondering if anyone on here has used to this to any effect as not seeing many online reviews of it.



https://cdn.shopify.com/s/files/1/0195/ ... 1803791344

YEAST STRAIN Description
A top-fermenting ale strain suitable for many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.
Technical Characteristics
STRAIN CLASSIFICATION: Saccharomyces cerevisiae RECOMMENDED TEMPERATURE RANGE: 61 - 72°F (16 - 22°C) PERFORMANCE CHARACTERISTICS: (5- high, 1- low) ATTENUATION: (77 - 82%)
FLOCCULATION RATE: 5 COMPACTION: 5
VIABLE YEAST CELLS: >5 x 109 cells per gram DRY WEIGHT: 93 – 96%
WILD YEAST: <1 per 106 cells
TOTAL BACTERIA: <1 per 106 cells
GMO STATUS: GMO Free Observable traitS
AROMA CHARACTERISTICS:
Hops and malt aromas are enhanced and will tend toward earthy, nutty, orange peel, and mild spice. Esters will be nearly absent in normal strength beers fermented cool; below 68°F (20°C).
FLAVOR/MOUTHFEEL CHARACTERISTICS:
Beers fermented with this strain will finish dry, and very light beers will not be thin or watery. Acidity will be low, and mouth feel will be light and soft on the palate with a smooth non astringent texture. As this strain is highly flocculent and resilient and not prone to autolysis, it is excellent for cask or bottle conditioning.
HIGHER ALCOHOL BEERS:
Ester formation will be slightly elevated in higher alcohol beers. The character of the esters will be pleasant with ripe apple and pear dominating, along with faint banana. Beer will be dry, but a perception of malt sweetness will survive in the aftertaste along with malt character and complexity. Alcohol should be warming, not hot.

[Clibit]

M42 New World is suspected as being the same yeast as M07 British ale, which sounds far fetched, until you discover that M07 was discontinued when M42 was released and their MJ descriptions are apparently word for word the same.

So presumably MJ market their yeast creatively, any name/region is ok as long as the yeast characteristics loosely fit the style. And what is a new world ale yeast anyway? It presumably means a fairly attenuative and clean tasting ale yeast, that probably originated in the UK.

[Rhodesy]

haha, never realised that about M07! This is only me second time using MJ yeasts, I quite like the dry yeasts for impromptu brews and also where I don't plan on harvesting as I can fit 2 FV's into the brew fridge as opposed to a conical when harvesting.

I'll see how it goes then, clean, attenuative & with a good flocculation should do me.

Thanks for the insight, I was intrigued with the 'New World' tag that came with it.

[NorthEastBrewer]

I've just purchased a packet of MJ M42 as well. When i purchased, the URL on the popular website I ordered from stated British ale yeast M07 - so it must be a replacement of sorts. It sounds like it should be pretty good!

Barny

[Rhodesy]

This is now fermenting away, I rehydrated and when checking on it 16 hours later there was clear signs of fermentation. Checked again last night which was around 30 hours after pitching and its looking nice and healthy doing its thing. Will check back in 5 days or so for a reading.