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Coopers Yeast

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danbeer

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Howdy.

Does anyone know if Coopers use a different yeast for their priming/conditioning than for their fermenting?
I was thinking of adding some coppers sparkling ale yeast to my current project to help finish it off, since it's going very very slowly, and still has a baume of 1.3.
 

GMK

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danbeer said:
Howdy.

Does anyone know if Coopers use a different yeast for their priming/conditioning than for their fermenting?
I was thinking of adding some coppers sparkling ale yeast to my current project to help finish it off, since it's going very very slowly, and still has a baume of 1.3.
We have used the yeast from a coopers sparkling ale bottle for me coopers sparkling ale clone.

you will have to make it into a yeast starter and really build the yeast cell count up before pitching.

i have no ide what a baume of 1.3 or even a baume is.
 

danbeer

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i have no ide what a baume of 1.3 or even a baume is.

Baume is a measure of potential alcohol.
It is measured af degrees Brix, then converted to Baume (at least with the instruments I have at my disposal). Brix/Baume are related to RS (residual sugars).

Given that I work in a winery, it's just easier to measure alc + Baume directly, hence the reference.
 

Jazman

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the coopers yeast in the primary is the same yeast strain as in the secondary according to coopers themselves from there club old club website
 

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