Coopers Yeast Specialist

[jonocarroll]

The Amateur Winemakers and Brewers Club of Adelaide (AWBCA) have been presenting talks/discussions about the ingredients of beer and their uses at our monthly meetings.

Next month at the November meeting we will be hosting a speaker from Coopers to talk about yeast. The speaker has a PhD in microbiology, and works with the yeast that Coopers use.

I've no doubt this will be an interesting talk/discussion, and I expect that question time will be available.

If you have not visited the Adelaide club before, or have and would like to see how things have changed, please come along as a visitor. Details can be found on the website or by contacting me.

I thought that since this is likely to be of interest to people who can't make it to Adelaide for the meeting, I would start this thread for people to post questions they would like members to relay to the speaker. Perhaps settle some of the unanswered questions that float around a lot. I'll sort out some way of posting the appropriate answers, either transcribed, via YouTube, or some other way.

Cheers!

 

[RdeVjun]

Probably can't make the gig, perhaps someone could ask him why their major suppliers (Mauri Yeast here in Toowoomba, within spitting distance from where I'm sitting right now) won't reply to me when I ask for a simple tour or a bit of info??!! <_<
Rude buggers won't even respond to my queries, all I really want is a few samples of their new strains for the library. :angry:

As an aside, today is one of the few days we get a whiff of their production gasses at home with the wind in the right quarter, smelled distinctly Coopers/ 514- ish this morning, but honestly though, it could've been any old sacc. / baking shite...

 

[Screwtop]

Probably can't make the gig, perhaps someone could ask him why their major suppliers (Mauri Yeast here in Toowoomba, within spitting distance from where I'm sitting right now) won't reply to me when I ask for a simple tour or a bit of info??!! <_<
Rude buggers won't even respond to my queries, all I really want is a few samples of their new strains for the library. :angry:

As an aside, today is one of the few days we get a whiff of their production gasses at home with the wind in the right quarter, smelled distinctly Coopers/ 514- ish this morning, but honestly though, it could've been any old sacc. / baking shite...

You are in the middle of town, Mauri Bros down in Frogs Hollow brings back memories or early starts. You could smell the fermentation in the air on the way in to work from as far out as Harristown. Once there you didn't notice it.

Screwy

 

[RdeVjun]

Yeah Screwy, I know what you mean, it is all- pervasive but once accustomed to it you don't notice it. Just needs some malt and hops edge and it'd be heavenly... I open one of my fridges for that!

The factory vents gasses around the clock, in the middle of the night it is loud, whiffy and alarming if you're not familiar with it. A bit like myself really...

Just occurred to me that I drive past the yeast factory and the maltings (on Mort St) just about every day. It must've finally got to me...

 

[Screwtop]

Yeah Screwy, I know what you mean, it is all- pervasive but once accustomed to it you don't notice it. Just needs some malt and hops edge and it'd be heavenly... I open one of my fridges for that!

The factory vents gasses around the clock, in the middle of the night it is loud, whiffy and alarming if you're not familiar with it. A bit like myself really...

Just occurred to me that I drive past the yeast factory and the maltings (on Mort St) just about every day. It must've finally got to me...

The old CUB brewery was located beside the maltings from memory, all of the bulimba beer served on the Western side of the range was made there, think it closed in the early 80's

Screwy

 

[jonocarroll]

Thanks you two - I was really hoping this would just be a thread for reminiscing about old times. <_<

Does anyone have any questions about Coopers yeast to pass on? I was planning on asking for a more definitive answer regarding the yeast that goes into CPA at bottling compared to what's used for fermenting, as a start.

 

[Adamt]

I was planning on asking for a more definitive answer regarding the yeast that goes into CPA at bottling compared to what's used for fermenting, as a start.

I can answer this; it is the same strain used in the primary and the beer is re-seeded before bottling as necessary.

I would be interested if someone were to garner some information about the origins of the yeast, etc.

 

[floppinab]

Remeber reading something (probably on here somewhere) that it has developed over time, ~20 years ago it was a mix of two primary strains but these days is only one. If that's the case what impact has that had.

 

[Supra-Jim]

I would be interested in knowing what temp the use when fermenting with the CPA yeast. For me it seems the slightest nudge above 18deg throws more bananas than an angry monkey!

Cheers SJ

 

[jonocarroll]

Remeber reading something (probably on here somewhere) that it has developed over time, ~20 years ago it was a mix of two primary strains but these days is only one. If that's the case what impact has that had.

Cheers. Will ask.

I would be interested in knowing what temp the use when fermenting with the CPA yeast. For me it seems the slightest nudge above 18deg throws more bananas than an angry monkey!

Cheers. Are you interested in what temp you should ferment at, or what temp they ferment at to get their flavour profile? I guess a follow-up would be what fermentation conditions are different to the homebrew scale?

 

[Scruffy]

It's a daft/simple question, but what yeast(s) do they put in their kits?





...and why (isn't it the real McCoy)?


(they don't get it from China, do they?!)

 

[jonocarroll]

It's a daft/simple question, but what yeast(s) do they put in their kits?

...and why (isn't it the real McCoy)?

Cheers. I'd imagine it's a more robust yeast that can handle the higher temp ferments. I can ask for specifics though.

 

[Ragmans Coat]

Hi just stumbled upon this forum i hav used coopers yeast a few times and like it my dad says it is like the guinness yeast he used to use in england.

 

[Supra-Jim]

Cheers. Are you interested in what temp you should ferment at, or what temp they ferment at to get their flavour profile? I guess a follow-up would be what fermentation conditions are different to the homebrew scale?

More curious at what temp they ferment at. I like your follow up question too.

Given he specialises in yeast etc I would also be interested in his thoughts on the home brewing practice of culturing up from CPA bottles. We all know it can be done, but i am curious to hear a more authoritive opinion on the health etc of yeast cultured up this way.

Cheers SJ

 

[RdeVjun]

Erm, sorry QB, I started that out more as a bump for the nightshift but it just raged out of control and got just slightly OT. So on my behalf, a thousand pardons...

Its not really important, but the PhD in microbiology does sounds familiar for the firm, could it be one and the same guy we've heard of before? Or maybe I'm mistaking him for for someone else, I just recall reading somewhere about someone working for a long time with Coopers yeast and also mentioning a PhD in microbiology. :unsure: Google is not my friend at the moment, can't seem to find it.

Anyway, here's hoping the event is a real success! :icon_cheers:

 

[jonocarroll]

Erm, sorry QB, I started that out more as a bump for the nightshift but it just raged out of control and got just slightly OT. So on my behalf, a thousand pardons...

All is forgiven. :beer:

could it be one and the same guy we've heard of before? Or maybe I'm mistaking him for for someone else,

Unless he's had some surgery, I doubt it. I'll clarify slightly that the speaker is a female.

 

[chappo1970]

QB I would very interested to hear his/her toughts on aeration rates optimum PPM and yeast health.

Optional and only if you want/feel comfortable to ask. I understand if you think this is too controversal for such a meeting. :icon_cheers:

I would more so be very interested on his/her thoughts/ideas/theory of the 2005 thesis by Grady Hull about the use olive oil for the purpose of not having to aerate wort. I know your familar with the subject but having the opinion from someone in the field at the "grind stone" would be completely fascinating, no?

Cheers

Chap Chap

Edit: added trans gender

 

[jonocarroll]

QB I would very interested to hear his/her toughts on aeration rates optimum PPM and yeast health.

I would more so be very interested on his/her thoughts/ideas/theory of the 2005 thesis by Grady Hull about the use olive oil for the purpose of not having to aerate wort. I know your familar with the subject but having the opinion from someone in the field at the "grind stone" would be completely fascinating, no?

Cheers, will ask. Maybe Coopers will go the 'buy local' route and we'll see 'contains SA olive oil' on the label soon?

 

[HoppingMad]

I too would really be interested in the history of their main yeast, and a few other things - this is an excellent opportunity you guys have.

Question 1:
I read an article in BYO last year about Coopers by Tony Wheeler (Melbourne Brewers) that suggested the yeast came across from an English Strain. Which one would it have originated from (Windsor, Nottingham, Whitbread, Ringwood etc) and how does it differ since they have made the culture their own? How has it been modified as it seems to have its own distinctive characteristic?

Question 2:
I think SupraJim's question is a cracker - I too would love to know their fermentation temp for Coopers Pale, Sparkling and Stout, as have a feeling the stout is fermented higher as the yeast smells more phenolic/bananery in smell? To know if there is any difference between the varieties in the Coopers stable would be awesome.

Question 3:
Obviously the Coopers Premium Lager uses a different strain, which lager strain would it be similar to that homebrewers can buy?

Hopper.

 

[jonocarroll]

I too would really be interested in the history of their main yeast, and a few other things - this is an excellent opportunity you guys have.

Question 1:
I read an article in BYO last year about Coopers by Tony Wheeler (Melbourne Brewers) that suggested the yeast came across from an English Strain. Which one would it have originated from (Windsor, Nottingham, Whitbread, Ringwood etc) and how does it differ since they have made the culture their own? How has it been modified as it seems to have its own distinctive characteristic?

Question 2:
I think SupraJim's question is a cracker - I too would love to know their fermentation temp for Coopers Pale, Sparkling and Stout, as have a feeling the stout is fermented higher as the yeast smells more phenolic/bananery in smell? To know if there is any difference between the varieties in the Coopers stable would be awesome.

Question 3:
Obviously the Coopers Premium Lager uses a different strain, which lager strain would it be similar to that homebrewers can buy?

Cheers, great questions.