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Have been doing cider for sometime and decided to do a BIG double IPA. Threw my yeast in at 120 f after watching a YouTube video that did not even show the cool down temp process...low and behold I had a pillow near the carboy the entire first night and the batch was, well...not to excited with me. Asked my local home brew supplier and he advised to add ...


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It could be that your pack wasn't as healthy or fresh as what you are used to seeing with Nottingham packs. I saw several other posts online of poor fermentation characters from this same yeast. So comparing the attenuation from one manufacturer to the next might be a little misleading. I'd had to see how low attenuating mangrove jack yeast strain would ...


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The attenuation rating for yeast is meant as a way of comparing one strain to another using a standard wort. It may not reflect the attenuation you can actually expect. The actual attenuation is much more dependent on wort composition than attenuation rating. Using the same yeast I can get anywhere from about 60-85% attenuation depending on the wort.


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I made the following beer: 90% malted 2-row barley 10% flaked maize mashed between 66 and 69 degrees celcius 1.043 original gravity fermented with M79 1.011 final gravity Had I fermented this with my usual Nottingham, I would have expected this to get down to around 1.007 FG. I fermented with M79, and it only got down to about 1.011 (about 70% ...



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