Mangrove M20 stalled?

[brianbrewed]

Made a wheat beer recently.
Grist was 50/50 Lager and Wheat malt.

Og was 1050.

Added one pack of MJ's M20 yeast, rehydrated at 20degrees.
Went off like the clappers within 12hours.

It seems to have stopped 5 days later at 1020.

Anybody have a similar experience with this yeast?

[MashBag]

Is this a recipe you have made before?

What were the mash steps and temps?

Could it be a nutrition problem? Or have you run out of fermentable sugar, that is a lot of wheat malt to convert.

I am not sure its the yeast.

[Cobnut]

I have used this yeast a few times before (including in prize winning beers), but I do find it does finish a bit on the sweet side.

In fact I have a beer in the fermenter at present using this yeast (60% wheat malt). My Tilt hydrometer tells me it has pretty much finished (yeast pitched Saturday afternoon) - I will take a hydrometer reading later today and will report back on the gravity.

Taste the beer and see what you think.

[MashBag]

Excellent advice Cobnut. Taste it. Doesn't matter what the numbers say.

[brianbrewed]

[quote=MashBag post_id=864571 time=1663134425 user_id=13284]
Is this a recipe you have made before?

What were the mash steps and temps?

Could it be a nutrition problem? Or have you run out of fermentable sugar, that is a lot of wheat malt to convert.

I am not sure its the yeast.
[/quote]

I mashed at 43degrees for 20mins and then 76 for 40mins. 15mins mashout @75 degrees.

[brianbrewed]

I had a quick taste, tastes and smells great.
Just worried about bottle bombs

[MashBag]

I would have expected to see a 63-66c for perhaps 15 to 30 minutes in there.

Is that a typo? Have you brewed this before?

[brianbrewed]

Sorry,
that was a typo.

43degrees for 20mins, 67 for 40mins and 15mins mashout at 76degrees

[Cobnut]

Mine has finished at 1.016 having started at 1.050

Bottled tonight with 8g/L white sugar.