I'm pretty frustrated with the Mangrove Jack's yeast. I've had almost every beer under attenuate, even with oxygenation with pure O2, mashing low, doing step mashes, etc. The only beers I've had attenuate properly were an Oktoberfestbier and Schwarzbier, both finished at 1.014. The Newcastle Dark finished at 1.016 on a 1.038 beer. And repitched into an oatmeal stout it finished at 1.024 with an OG of 1.059. That was also oxygenated with pure O2, mashed at 154 for 90 minutes. ANNOYING. I have a faux helles fermenting now with Workhorse at 64, I hope to hell that beer gets down to at least 1.012.
I think it's either liquid yeast or the occasional US-05 or 34/70 for me, here on out.
I Agree! NewCastle MO3 very poor attenuation 52%. I even read your post and reduced my mash temp a significant amount and still 1.046 to 1.022. My conditions where perfect with amount, temp, o2 and yeast date on package was 12/2014. Should have been better i think. O well down the drain it goes. I will not use it again.......sorry. For those who use beware and adjust to only get 50 to 55% att.
Good, I'm not the only one! I have an oatmeal stout on tap right now that finished at 1.023 or 1.024 from 1.059 with the Newcastle Dark Ale yeast...it's not good, sadly. Just too sweet and almost worty tasting. Ugh. Never using that freakin' yeast again. It was a brew in a bag batch, mashed for 60 minutes at 154F, no heat applied. Should've been fine, but nope. I have weird issues with brew in a bag batches not fermenting very vigorously anyway...it's weird. Wonder if that's a pH issue.
I also brewed a "helles" recently with Workhorse. OG was 1.051, aerated with o2, rehydrated yeast, fermented at 64F, FG was 1.016. Not crazy high, but too high for the style. Taste is fine, but still, it's frustrating that I can't get any of the yeast to attenuate properly no matter what I do.
Anyway, down with Mangrove Jack's!