Has anyone used Mauribrew dry yeasts?

There is an ale yeast, lager yeast, and Weiss yeast, all offered by a large Australian corporation primarily focused on baking technology, ingredients, etc. I’ve read that AB Mauri is also the uncredited lab now producing the classic Coopers dry yeast packets. Regardless, they claim to have adapted these three brewing strains to remain true-to-style even in very warm climates. I’m skeptical that it’s mostly a marketing claim, but it’s theoretically possible and I’d love to know for sure.

If you’ve actually brewed beer using any Mauribrew yeasts, please share your experiences. How warm did you ferment? How clean was the resulting beer? What kind of esters and phenols did you get, and how strong were they?

Thanks!

I have some, but have yet to use it. I’ll probably be using it in the next week or two. I will try and post back to let you know.

Tasted beer made with them. The ale yeast has a very distinctive taste akin to Nottingham and I didn’t like it at all; overshadows hop flavours and tastes a bit strange.

I brewed a batch of american pale ale, and fermented halve with the mauribrew weiss and dryhopped it with saaz as an experiment and it turned out great. Subtle banana and lemon notes, which combined awesome with the american c hops and the herbal notes of the saaz. Next batch is going to be all mauribrew weiss :)

Originally posted by dEnk

I brewed a batch of american pale ale, and fermented halve with the mauribrew weiss and dryhopped it with saaz as an experiment and it turned out great. Subtle banana and lemon notes, which combined awesome with the american c hops and the herbal notes of the saaz. Next batch is going to be all mauribrew weiss :)

The other halve was fermented with safale us-05, and dryhopped with cascade. While nice, it wasn’t anything special (not that I expected it to be) but the weiss really surprised me.

I guess other weiss yeasts would impart more banana/lemon/weizen flavour, but for this combo it was just the right amount.

About 8% flaked wheat was used. (next time i’ll use wheat malt, but it was unavailable then)

Thanks for the info. Wheat malt is great if you got it, but unmalted wheat is perfectly fine, especially if you do a multi-step mash. To save money, I’ve even used plain ol’ cracked wheat or bulgur from the grocery store with excellent results.