Bumping an old thread but a great one. I am primarily a dry yeast user. Its cheap, easy and works for me with the basic brews I brew. I never know exactly when I will be brewing and for the beers I brew I havent noticed any better rrsults for the same strains in liquid form. I do use liquid for certain styles but I mosy brew everyday beers. There are a lot of new yeasts out there. Does anyone have any experience with the Mangrove Jack yeasts? I used the M07 British Ale once but dont really remember it. I have used S-04 and that is a go to yeast for me like US-05 is as well. Has anyone used the Mangrove Burton Union? It is said to be great for English Bitters which is the batch im brewing next. Then there is the Muntons Gold...I have never considered Muntons yeast but after reading through this thread it looks like the Muntons Gold can be something to try. Especially if its anything similar to the Fullers strain.
I also tried Windsor once in a Mild but I cant remember much about that one either. Another new dry yeast I am curious about is the Mangrove Newcastle yeast said to be great for dark beers...I considered it for a Bitter but it might be too much for that style unless someone can say otherwise.
So anyone have anything else to add about any of these yeasts?
I've found them to be pretty long laggers. Aside from that, they results have been mixed based on strain.
British Ale: did not like, too neutral, vodka-like esters (fusels?), better yeasts are available for this profile
Burton Union: excellent and unique british yeast, nutty quality, moderately fruity, great yeast
Newcastle Dark: yeast character is mild but pleasing, VERY LOW attenuator (mash in the 140s for sure)
US West Coast: excellent alternative to chico, more character than chico but subtle, more tart/tangy, very good
Belgian Ale: expect saison character, similar to belle saison but a little more subtle, good
That's my experience so far. I have Workhorse in my fridge but have read poor reports on it so I'm saving it for a special day
Thanks for sharring. Im intersted in trying the Burton Union for an English Bitter. I asko didnt care for the M07...too nuetral and finished very dry. Didnt leave much there.
I recently brewed and am now drinking an English Brown Ale fermented with MGJ Burton Union. It's the 2nd time I've used that yeast and I love it and have read other positive comments in past research. I start in the low-mid 60's and ramp over a couple days to 68F and leave it there until done.
Very clean. None of the twangy bready thang of US-04 (I quit using that yeast). Fairly low - mid ester and fruitiness, very easy drinking but English character. I have read on sites including Rebel Brewer that its the Thames Valley yeast.
And you can sprinkle it on, which I did with 1.5 packets (15 g) per 5.5 gal of wort at 1.056 and that worked great. It is a bit of a slow starter, but my ferment completed in 6 - 7 days, and it floculated well, although a few mini-floaties left down by the yeast cake when racking.