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  1. #1

    Question Bohemian Lager Yeasts


    Good morning gentle brewers,

    This being a tough time to source any good yeast, I found some Mangrove Jack M84 Bohemian Lager yeast. I have never brewed with Bohemian Lager yeast, or MJ yeast for that matter.
    What should be my best practice to get this yeast going?
    I read M84 may cause,

    1.) off flavours, but I suspect the pro's that screwed their beer, over pitched.
    2.) slow start
    3.) What Bohemian Lager yeast would you suggest I use, & why?

    (I have some Maris Otter base malt left over since last year, some Cara Pils & Cara Munich II)
    (Assortment of hops, & some Saaz hop)
    Primary: Bohemian Lager
    Secondary: Bohemian lager/ Ale fusion - Added US-05 to secondary
    Next up: Bohemian Lager
    Then: Bohemian Lager
    And Then: Bohemian Lager
    Conditioning: Chucked Fruit Ale

    "What he doth, he doth by rule of Thumb, and not by Art."
    "What's the use of having a mind when you can't change it?"

  2. #2
    I've used both Mangrove Jacks MJ84 and Liquid Culture LC029 - both to great effect. No issues to note with with either of these yeasts.

  3. #3
    I should add that LC029 is a kolsch yeast not a lager yeast, so there are differences. I have enjoyed beers brewed with either, with the rest of the recipe remaining the same.

  4. #4
    Then I feel a little more confident now.
    I have been wanting to use liquid yeast for years, but never dipped my toe in the water. Overall, how does the liquid yeast stack up?

    Back to the MJ dry yeast,
    I made a starter yesterday for the brew day today. 12 hr starter, 100 ml tepid water & 1 tsp honey. Once the starter reached 15 degC I pitched 5g of th M84.
    Primary: Bohemian Lager
    Secondary: Bohemian lager/ Ale fusion - Added US-05 to secondary
    Next up: Bohemian Lager
    Then: Bohemian Lager
    And Then: Bohemian Lager
    Conditioning: Chucked Fruit Ale

    "What he doth, he doth by rule of Thumb, and not by Art."
    "What's the use of having a mind when you can't change it?"

  5. #5
    Some feedback on the Bohemian lager yeast. The beer was fermenting away at 8-10 degC since the 13th.
    There were no visible yeast activity for a couple of days and the Krausen all but disappeared.
    I moved the fermenter to a small room that keeps at about 12 degC constantly to start the diacetyl rest.
    One day into the rest and the Krausen is as healthy as the primary fermentation's.

    I added Stroh rum to the airlock to sanitise the sulphur smell, so either it worked or there wasn't enough produced. The beer smells amazing though.
    Primary: Bohemian Lager
    Secondary: Bohemian lager/ Ale fusion - Added US-05 to secondary
    Next up: Bohemian Lager
    Then: Bohemian Lager
    And Then: Bohemian Lager
    Conditioning: Chucked Fruit Ale

    "What he doth, he doth by rule of Thumb, and not by Art."
    "What's the use of having a mind when you can't change it?"

  6. #6
    Senior Member
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    Raise the temp more. I push lager yeasts to past their "happy temp" after ferm to make sure it's really done. I've had...surprises before.

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