Beerisyummy
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- Joined
- 1/5/11
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After recently culturing up some Coopers Pilsner yeast, and pitching it into a a lager style batch, I have some really strong bannana tones.
Admittedly, it is only a week in the bottle, so it's slightly under carbed and in need of some mellow time.
The batch was fermented at around the 12-14 mark and it fermented out fast. I'm pretty sure the mash temps went haywire and ended up high, so the brew has was more body than expected.
That aint a bad thing right?
My question is, in regards to the Coopers dry yeast packs, does anyone know what they're using roughly?
Admittedly, it is only a week in the bottle, so it's slightly under carbed and in need of some mellow time.
The batch was fermented at around the 12-14 mark and it fermented out fast. I'm pretty sure the mash temps went haywire and ended up high, so the brew has was more body than expected.
That aint a bad thing right?
My question is, in regards to the Coopers dry yeast packs, does anyone know what they're using roughly?