coopers strain

[wally]

The plot thickens.

Information available here https://www.coopers.com.au/coopers-foru ... 90/?page=1 indicates that there are several dried strains in play, plus a blended variant.

6470zzy was correct in saying that Coopers use a dried strain that was developed "in-house", however it appears that there are more strains in use than just that one developed "in-house".

[Monkeybrew]

WLP009 currently in stock here-

http://www.themaltmiller.co.uk/index.ph ... ductId=320

Cheers

MB

[seymour]

WLP009 currently in stock here-

http://www.themaltmiller.co.uk/index.ph ... ductId=320

Cheers

MB

Yeah, you should go for it. I just tried it for the first time in my Seymour Australian Sparkling Ale. I haven't bottled the finished beer yet, but early tastes are nice.

[Monkeybrew]

WLP009 currently in stock here-

http://www.themaltmiller.co.uk/index.ph ... ductId=320

Cheers

MB

Yeah, you should go for it. I just tried it for the first time in my Seymour Australian Sparkling Ale. I haven't bottled the finished beer yet, but early tastes are nice.

Stop putting ideas in my head mate!

[seymour]

Stop putting ideas in my head mate!

No can do, mate. That's just how I roll.

[Beer O'Clock]

WLP009 currently in stock here-

http://www.themaltmiller.co.uk/index.ph ... ductId=320

Cheers

MB

Yeah, you should go for it. I just tried it for the first time in my Seymour Australian Sparkling Ale. I haven't bottled the finished beer yet, but early tastes are nice.

I get a couple of vials every year (delivered a couple of days ago). In fact, I think I was the first to special order it through Rob

I brew about 6 batches of Sparkling Ale variants. 2 to the normal Sparkling recipe, 2 to a lighter Coopers Pale Ale clone, a Dark Ale and a fruity new world variant based on a different antipodean hop. Last year was Motueka, before that Wai'iti and before that Galaxy (not sure about this year yet). I tend to use it as nostalgia thing. I was weened on Coopers Ales and need to have some at hand during the summer.

[seymour]

So, for posterity, I am reposting info shared by Wally and by a yeast specialist on Coopers Brewery's own forum. We now know a lot more about how to read the sachets, and more about the (at least) three different strains and combinations thereof, none of which are the same strain as the liquid yeast used by the commercial brewery itself:

Coopers yeast sachets carry a Julian date code and may also carry letters to denote the type of yeast.

For example, if they were packaged on the 25th of September 2007 = 268th day of 2007:

Original Series:
Ac (26807) with the Coopers Original Series (Lager, Draught, Real Ale, Dark Ale, Bitter and Stout)
will ferment as low as 16°C and it produces clean “lager like” characters. But you need to have much higher pitching rates than 7g to 23 litres - more like 1g per litre (about 3 sachets to a 23 litre brew or grow up the 7g culture in a 500ml-1litre mini-wort). At 12°C it is most likely to fall out of suspension. Recommended temp 18-21°C. (21°C preferred.)

International Series:
Australian Pale Ale - Ac+L (26807 Int) preferred ferment temp 18°C (18-21°C recommended)
Mexican Cerveza - Ac+L (26807 Int) preferred ferment temp 18°C (18-21°C recommended)
European Lager - L (26807 P) preferred ferment temp 13-15°C
Canadian Blonde - Ac (26807) preferred ferment temp 18°C
English Bitter - Ac (26807) preferred ferment temp 18°C

Thomas Coopers Selection:
Wheat - A (26807 W) preferred ferment temp 24°C
IPA - Ac (26807 IPA) preferred ferment temp 18°C
Irish Stout - A (26807 IS) preferred ferment temp 21°C
Pilsener - L (26807 P) preferred ferment temp 13-15°C
Australian Bitter - Ac+L (26807 PS) preferred ferment temp 13-15°C
Heritage Lager - Ac+L (26807 PS) preferred ferment temp 13-15°C
Sparkling Ale - Ac+L (26807 PS) preferred ferment temp 13-15°C
Traditional Draught - Ac+L (26807 PS) preferred ferment temp 13-15°C

Note:
Ac = Coopers ale yeast (our own strain, not the same as the yeast in our commercial ales, developed in-house and propagated under contract)*

A = ale yeast and L = lager yeast (these strains are commercially available dry yeast and their details are held in confidence).

If you plan to ferment at low temperatures you need to increase pitching rates. In most cases, it's a good idea to start the brew at 22-24°C for the first 12 hours then draw it down to the low ferment temp. You only need to go down to 13-15°C to get good results with most strains of dry lager yeast.


*A book published by the Coopers Brewery, Jolly Good Ale and Old, The History of Coopers Brewery 1862 - 1987, ISBN 0 9586067 0 6, which states on page 143, "The dried yeast for home brew kits is now supplied by Mauri Bros of Melbourne." It may be speculation, but several online sources strongly suggest the Coopers A strain is the same as Mauri 514.