Coopers Yeast Specialist

[katzke]

OK I have one on general yeast health.

Is anything special needed in culturing starters or general fermenting? This comes from a meeting we had with a local craft brewer science guy at our club meeting and the subject briefly came up about additions for yeast health. I did not ask more about it as it was off topic from the presentation.

What I took away from the comment was maybe we need to do more for the yeast we build up to brew with then feed malt extract for optimal health of the next generations we grow.

This would also apply to culturing yeast from slants or bottles but is a much more polite way of getting the info then saying we want to buy less yeast from you so tell us how to do it better.

I think you get the idea and can come up with a proper question.

 

[drsmurto]

Interested in knowing what their pitching rates are and how long primary ferment takes. Temp would be useful too and would their descriptors of the aromas it produces (pear and banana are what I've read, experienced) and at what temps they are favoured.

I recall hearing/reading that its something in the order of 3 days and then into the monster centrifuge to strip the yeast etc, onto the bottling/kegging line where its primed and a fresh sample of the same strain of yeast is added.

If they force carbed it would be grain to brain in 3 days!

 

[jonocarroll]

OK I have one on general yeast health.

Is anything special needed in culturing starters or general fermenting? This comes from a meeting we had with a local craft brewer science guy at our club meeting and the subject briefly came up about additions for yeast health. I did not ask more about it as it was off topic from the presentation.

What I took away from the comment was maybe we need to do more for the yeast we build up to brew with then feed malt extract for optimal health of the next generations we grow.

This would also apply to culturing yeast from slants or bottles but is a much more polite way of getting the info then saying we want to buy less yeast from you so tell us how to do it better.

I think you get the idea and can come up with a proper question.

Cheers. I think I could spend a few hours asking questions about stir-plates, nutrients, and aeration. Since the speaker is from Coopers though, I'll try to stick to questions about Coopers yeast, but if I get time I'll be asking general yeast questions like these.

 

[jonocarroll]

Interested in knowing what their pitching rates are and how long primary ferment takes. Temp would be useful too and would their descriptors of the aromas it produces (pear and banana are what I've read, experienced) and at what temps they are favoured.

I recall hearing/reading that its something in the order of 3 days and then into the monster centrifuge to strip the yeast etc, onto the bottling/kegging line where its primed and a fresh sample of the same strain of yeast is added.

Cheers, will ask. I also wonder if they do a giant inoculation of stored yeast, or build up a batch-specific starter?

 

[chris.taylor.98]

Any chance of getting an audio recording done of the session QB?

 

[HoppingMad]

Any chance of getting an audio recording done of the session QB?

(From QB's OT) - I'll sort out some way of posting the appropriate answers, either transcribed, via YouTube, or some other way.

 

[jonocarroll]

What he said. I mean... what I said... I mean... yeah - I'll sort something out.

 

[peas_and_corn]

It would be interesting to get a video of some sort- with permission from the person giving the presentation of course!

But people living in Adelaide, I encourage you guys to go to the meeting, it's always better to get the info by actually going.

 

[jonocarroll]

It would be interesting to get a video of some sort- with permission from the person giving the presentation of course!

Indeed - based on the number of decent questions, I may be requesting permission to record this meeting's speaker. I'll just need to sort out how.

But people living in Adelaide, I encourage you guys to go to the meeting, it's always better to get the info by actually going.

Also, indeed - even if you have come along before in the past, please come back and see how we are running these events now. Many good beers & wines to sample, a nibble to eat, a great speaker, and a bunch of great people. If you haven't come along before, please see this as a great opportunity.

 

[clarkey7]

QB,

I cultured up yeast from a 6-pack of CSA and later CPA this year and was happy with the ester profile generated at 19-20 degrees...Pear, Banana, bready was quite pronounced.

I also bought the Whitelabs WLP009 Australian Ale yeast. I got slightly different characteristics / more reserved ester profile from this yeast at the same ferm temps (same wort).

I wonder if the speaker would be allowed to confirm or deny that the Whitelabs product is actually Coopers yeast.

Cheers,

Looking forward to hearing all the answers.

PB

 

[jonocarroll]

Due to circumstances beyond my control, the speaker has been delayed until early next year.

Many thanks for all the questions. I will bump this thread again when we have more information.

People are of course welcome to come along to the meeting anyway - next month's replacement speaker will be discussing malting and malts.


Cheers!

 

[jdsaint]

culturing csa now and its working in a coke bottle, planning on using this to create my kit version of sparkling ale

 

[Effect]

I hope this is a valid question for the yeast specialist...

Have they ever considered having their yeast sold to homebrewers? E.g. a special release from wyeast or similar? IIRC their yeast can be sold to microbreweries, so why not homebrewers?

And I know that you can culture up the yeast from a coopers stubbie or longneck, but sometimes you just don't have the time and it would be nice to be able to buy it in the liquid form.

Cheers
Phil

 

[rackemup]

I hope this is a valid question for the yeast specialist...

Have they ever considered having their yeast sold to homebrewers? E.g. a special release from wyeast or similar? IIRC their yeast can be sold to microbreweries, so why not homebrewers?

And I know that you can culture up the yeast from a coopers stubbie or longneck, but sometimes you just don't have the time and it would be nice to be able to buy it in the liquid form.

Cheers
Phil

send them an email (Coopershomebrew.com.au) or call them on (08) 8440 1800, or the homebrew hotline - 1300 654 455
they should be helpfull since we have sacrificed our livers to make them millionairs