37 replies to this topic

[Steve Urquell]

DAta on this yeast is severely lacking. I found 2 posts on HBT about it. One said it finished with higher gravity than W34/70 on a split batch. The other finished at 73% attn. Brulosophy guy's finished at 80+% attn but was using 100% Canadian pils. I could love this yeast if it is a clean 73-75% attenuator.

[Big Nake]

Chils: Go take a hit off that airlock and report back. What kind of aroma are you getting from that M76?

[Steve Urquell]

Chils: Go take a hit off that airlock and report back. What kind of aroma are you getting from that M76?

Smells like an armpit's asshole. Throwing sulfur like crazy.

[Big Nake]

Smells like an armpit's asshole. Throwing sulfur like crazy.

I thought MJ's said low sulfur production. Sulfur doesn't bother me because I know it's temporary and most of my favorite lager strains produce it. What has it smelled like otherwise... other than the sulfur?

[Steve Urquell]

I thought MJ's said low sulfur production. Sulfur doesn't bother me because I know it's temporary and most of my favorite lager strains produce it. What has it smelled like otherwise... other than the sulfur?

Its had a pleasant aroma early on but nothing familiar. Sulfur is moderately heavy with fermentation slow but steady--something I read about 2206 as well. Just bumped the temp to 54F. I did find MJs attenuation info. They say 75-80%.

[Big Nake]

Okay, good stuff. I think this will be my next lager strain put into production and I noticed on the pack(s) that it says to simply sprinkle into "up to 6 gallons of wort". Not sure if I'll make a starter for it or not. At some point you had mentioned some things that you liked about S-189 (like how you enjoy it more in malty styles, etc). If you find yourself with any tidbits like that on M76, please share. You may be the first one here to use it.

[Poptop]

I'm still trying to wrap my head around "armpit's asshole." #mysteriesofthehumanbody

[Steve Urquell]

I'm still trying to wrap my head around "armpit's asshole." #mysteriesofthehumanbody

Ive been waiting for the proper time to use that line after hearing it on the show Stan avainst evil the ofher day lol.

[Poptop]

Ive been waiting for the proper time to use that line after hearing it on the show Stan avainst evil the ofher day lol.

A good one can take years for the right setting

[Steve Urquell]

Update: I let this ramp a couple degrees per day the last couple and its done or close to done-maybe will eek out another grav point or 2. Plug is pulled on the ferm chamber to allow temp to rise and then will sit at 70F for a few days to clean up. Sitting at 1.015 right now, 70% attn.

Couldn't tell much on flavor as I just ate some jalapeno sour cream chips and tastebuds are FU. Pretty sulfury and cloudy at the moment tho.

[Steve Urquell]

1.050 to 1.012. 76% attn. Cloudy hydro sample has a vey German flavor. Bitberger like yeast flavors present with some residual sweetness. This seems like it will be nice after it clears and lagers.

[Big Nake]

1.050 to 1.012. 76% attn. Cloudy hydro sample has a vey German flavor. Bitberger like yeast flavors present with some residual sweetness. This seems like it will be nice after it clears and lagers.

That sounds encouraging. Thanks for the update and keep us posted. Chils, give me your advice on my use of the M76... make a starter (with one or two packs) or just sprinkle with 1 or 2 packs. I'm still such a newbie when it comes to using dry yeast.

[Steve Urquell]

On a 5 gal batch I'd just pitch 2 packs dry after rehydrating.

[Steve Urquell]

Hold off on trying this one for awhile. This batch is lacking in malt character. I have a helles fermenting with it and will update when it gets done but not thrilled so far. Tasted good when the yeast was suspended but since it has settled the beer is thin. Not 100% sure if it's the yeast or my tastebuds as I'm coming off the flu. I'll update.

[Big Nake]

Thanks for that. I have been eyeballing it in my "box of yeast" but wanted to see what you found before I pulled the trigger. I am trying to implement some new low-O2 processes and I need to hit the LHBS for ascorbic acid and probably some 2124. I was thinking simple helles. Taste buds have failed me before when sick or on meds and in those cases I might try a different beer (homebrewed or commercial) to see if it's a pattern.

[Steve Urquell]

Thanks for that. I have been eyeballing it in my "box of yeast" but wanted to see what you found before I pulled the trigger. I am trying to implement some new low-O2 processes and I need to hit the LHBS for ascorbic acid and probably some 2124. I was thinking simple helles. Taste buds have failed me before when sick or on meds and in those cases I might try a different beer (homebrewed or commercial) to see if it's a pattern.

I had planned 3 batches with this yeast. Pils, Helles, Dunkel. If the pils and Helles are a bust I'm gonna ditch it and start my Czech session plan using Imperial Urkel yeast.

 

Helles is currently going full blast from the M76 harvest. It started strong and is at 52F right now on day 3 post pitch. It started fermenting 24hrs after the drauflassen pitch.

[Mya]

Hold off on trying this one for awhile. This batch is lacking in malt character. I have a helles fermenting with it and will update when it gets done but not thrilled so far. Tasted good when the yeast was suspended but since it has settled the beer is thin. Not 100% sure if it's the yeast or my tastebuds as I'm coming off the flu. I'll update.

yeah, taste buds aren't trustworthy when sick

[Steve Urquell]

yeah, taste buds aren't trustworthy when sick

I took Ken's advice and grabbed a Bitburger for reference. I'm a bit off as it tastes dead/bland to me. Give me a week or 2 and I'll update. I hope it's me. I don't want 2 bland batches on tap.