Clibit wrote:That grist is very similar to my Shark Island, adapted from Dark Island, fermenting with Gervin Ale. I also have done Dark Island recently with Mauribrew 514, which turned out great. Be interesting to see how the Mangrove British Ale turns out. I'm wondering if anyone can describe the likely difference between the three. I know Gervin/Nottingham is very neutral. How would the more experience brewers describe Mauribrew? And the Mangrove? I know they are both newish yeasts on the market. And what would be your ideal yeast for this sort of recipe, either dry or liquid?
Mauri 514 is a popular, all-purpose, Australian ale yeast, almost surely derived from an English strain, which is very forgiving across a wider-than-usual temperature range. It's more estery than Gervin/Nottingham, hinting at tart green apple, pear, ripe melon, strawberry. For the same reason, it can overpower hops a bit more. It all just depends on what you're going for, but you can add a bit more late hops if you want to use this yeast for a more complex final beer.
Mangrove British Ale is probably another Whitbread-B/Whitbread-dry derivative, like WLP007, Wyeast 1098, S-04, which as you know is the original modern all-purpose English ale strain. I think all other things being equal, the continuum of neutral to extreme yeast personality would go like this:
Chico/US-05/American Ale -> Gervin/Nottingham -> Whitbread-B/S-04 -> Mauribrew 514
Of course, your mileage may vary.
