Coopers Yeast For Stout

[butters73]

G'day, doing a toucan stout (coopers stout & dark ale, maybe 250g brown sugar) and was going to reculture a couple of coopers pale ale stubbies. Am wondering if coopers use the same yeast in their best extra stout as they do in the pale ale? am I better off tracking down a best extra stout tallie to reculture? Also, would one carbo drop per 750ml tallie be enough carbonation, I plan on letting this age at least six months before trying so would 2 carbo drops settle down to a nice carbo level in that time? ta for any advice. Kingo

 

[braufrau]

Dunnow about the carb drops, but the yeast in coopers best extra is the same as the pale ale yeast.

 

[paul]

The Pale Ale yeast will work fine. Im currently drinking a keg made from Coopers Dark ale can and a kilo of malt that I made using yeast cultured from Dr Tims, dry hopped with 5g POR hops.

For such an easy brew its excellent.

 

[braufrau]

Paul, so you don't think its a lager yeast then?

How did you get that from what Paul said? :huh: Dr Tim's is an ale!

 

[Adamt]

I had a read of that site and was wondering if they use a different yeast in mild ale also as its available in tinnies and tastes almost the same as stubbies.

Still doesn't make any sense lowtech

 

[paul]

Im confused.

 

[Adamt]

Not sure of any differences in the priming/repitching process between pale and tim's.

 

[Adamt]

I'm not sure what your problem is, you seem to be very aggressive and demanding of people to have the whole story or nothing. I won't bother contributing any further if I'm going to get berated.

 

[butters73]

ummm, back to the question?

 

[braufrau]

ummm, back to the question?

Well I'd put two drops in. Are you trying to save money?

 

[Muggus]

G'day, doing a toucan stout (coopers stout & dark ale, maybe 250g brown sugar) and was going to reculture a couple of coopers pale ale stubbies. Am wondering if coopers use the same yeast in their best extra stout as they do in the pale ale? am I better off tracking down a best extra stout tallie to reculture? Also, would one carbo drop per 750ml tallie be enough carbonation, I plan on letting this age at least six months before trying so would 2 carbo drops settle down to a nice carbo level in that time? ta for any advice. Kingo

Don't recall how many carbonation drops they recommend per 750ml...is it 2?
But as for a toucan stout, from personal experience i've found that stouts/dark ales have a tendancy to be gushers, unless you really give them time to ferment out.
You may want to extend your fermentation time just in case, or use a little less carbonation in the bottle.
Last thing you want to find 6 months down the track your carefully aged beer being a gusher...i know that pain!

 

[Fatgodzilla]

ummm, back to the question?

Adding some flesh to what Muggus says above.

If this was October and you were going to store for 6 months, I'd say use one carb drop. I find over the hotter summer months the beers keeps working and two drops means gushing beers.

Being autumn / winter the temperature you are going to store them in makes a difference. They normally recommend two drops and its my opinion only, two carb drops may be the go.

The rider - all things being equal. I've done a few toucans and always get a high final gravity (+1.12s). I have wondered whether the yeasts have given up the ghost before time (using the kit yeasts). If you use a yeast that really takes the sugars down (Nottingham) you may break 1.010. Now the reason I say that is that if 'true" final gravity isn't reached, there are too much fermentables added with the priming sugar , hence over carbed bottles. If I ever have a higher FG than I would of thought, I've always used less priming sugars. Let your FG be the guide between one or two carb drops.

Kegging now has solved my problem (but not yours).

 

[drsmurto]

I've got some recultured CPA yeast sitting in the fridge waiting to feast on a Coopers type stout wort in the next week or 2. Its an english type yeast IMO so works well in this style.

As for carb drops, i much prefer a lower carbed stout (hell, most ales in general) so would vote for only 1 carb drop per bottle.

Cheers
DrSmurto

 

[white.grant]

As it happens I have a Coopers Irish Stout kit that's just about ready to rack to secondary. I used the yeast harvested from a CSA longneck and it went off like a cracker. Big thick krausen, wort temp soared and the fridge was working hard to keep it down. Not sure yet if that's a good thing, but I've enjoyed the experiment.

 

[braufrau]

As for carb drops, i much prefer a lower carbed stout (hell, most ales in general) so would vote for only 1 carb drop per bottle.

The reason I voted for 2 is, IMO, coopers best extra is pretty "carbed". Although maybe I'm confused because the head is so substantial.

 

[Fatgodzilla]

The reason I voted for 2 is, IMO, coopers best extra is pretty "carbed". Although maybe I'm confused because the head is so substantial.

As it happens I have a Coopers Irish Stout kit that's just about ready to rack to secondary

I've got some recultured CPA yeast sitting in the fridge waiting to feast on a Coopers type stout wort in the next week or 2.

Interesting. Linked questions

Braufrua, I have your recipe for the Coopers style FES, what would expect the FG to be using recultured Coopers yeast ?

Grant, what is the FG of ypours now ?

DrS, what FG would you expect to get down too ?

Sorry for the pop quiz kids, just keen to do same soon. A Coopers style FES which is my favourite bottled dark beer.If I put these details in my notes now, I won't lose them later !

 

[RobB]

I bottle in german 500ml bottles and when I have used carbonation drops, a single drop gives plenty of fizz (what I would call the right level for a summer pale ale). For my tastes, I would want a little less carbonation in a stout, so one drop in a 750ml bottle would be ideal.

Cheers,

Rob

 

[drsmurto]

Head retention isnt all about CO2 tho, the malts play a big part. I brew mainly english ales and at low carbs i pour big thick heads that cause beautiful lacing all the way to the bottom of the glass and i dont use wheat malt or carapils!

Last night i poured ruddles county into a glass and it had a nice big fluffy head on it and its damn near flat! Same with all bottled english ales i buy. It seems far too many ppl equate the size and stamina of the head with how much fizz the beer has. I find most fizzy aussie beers have woeful head retention!

FGZ - beersmith tells me i should expect an OG of 1.068 and an FG of 1.016 but i suspect the coopers yeast will get it down lower than that. I have 1/3 of a yeast cake worth of slurry to pitch and will be fermenting at the lower end of the spectrum 16-18.

 

[braufrau]

Head retention isnt all about CO2 tho, the malts play a big part. I brew mainly english ales and at low carbs i pour big thick heads that cause beautiful lacing all the way to the bottom of the glass and i dont use wheat malt or carapils!

So how do you get your beautiful head? I've decided on a policy of 100g of wheat in evey brew.

FGZ - beersmith tells me i should expect an OG of 1.068 and an FG of 1.016 but i suspect the coopers yeast will get it down lower than that. I have 1/3 of a yeast cake worth of slurry to pitch and will be fermenting at the lower end of the spectrum 16-18.

I'll have to look at my notes to see what my FG was. 'course it depends what I mashed at too.
The stout has a lovely creamy mouthfeel too so maybe FG was high.
Anyway, no point in speculating. I'll look up my notes tonight!

 

[white.grant]

Interesting. Linked questions

Braufrua, I have your recipe for the Coopers style FES, what would expect the FG to be using recultured Coopers yeast ?

Grant, what is the FG of ypours now ?

DrS, what FG would you expect to get down too ?

Sorry for the pop quiz kids, just keen to do same soon. A Coopers style FES which is my favourite bottled dark beer.If I put these details in my notes now, I won't lose them later !

Will take the first reading and check my notes tonight and let you know.