Here's the post on Coopers yeasts.
The following explains the ink-jetted code on the yeast sachets, supplied with each beer kit:
Sachets carry a Julian date code and may also carry letters to denote the type of yeast. For example, if they were packaged on the 25th of September 2007 = 268th day of 2007:
Original Series:- Ac (26807) with the Coopers Original Series – Lager, Draught, Real Ale, Dark Ale, Bitter and Stout will ferment as low as 16c and it produces clean “lager like” characters. But you need to have much higher pitching rates than 7g to 23 litres – more like 1g per litre (about 3 sachets to a 23 litre brew or grow up the 7g culture in a 500ml – 1 litre mini-wort.) At 12c it is most likely to fall out of suspension. Preferred ferment temp 21’c (18-21’c recommended)
International Series:-
Australian Pale Ale - Ac+L (26807 Int) preferred ferment temp 18’c (18-21’c recommended)
Mexican Cerveza - Ac+L (26807 Int) preferred ferment temp 18’c (18-21’c recommended)
European Lager - L (26807 P) preferred ferment temp 13-15’c
Canadian Blonde - Ac (26807) preferred ferment temp 18’c
English Bitter - Ac (26807) preferred ferment temp 18’c
Thomas Coopers Selection:-
Wheat - A (26807 W) preferred ferment temp 24’c
IPA - Ac (26807 IPA) preferred ferment temp 18’c
Irish Stout - A (26807 IS) preferred ferment temp 21’c
Pilsener - L (26807 P) preferred ferment temp 13-15’c
Australian Bitter - Ac+L (26807 PS) preferred ferment temp 13-15’c
Heritage Lager - Ac+L (26807 PS) preferred ferment temp 13-15’c
Sparkling Ale - Ac+L (26807 PS) preferred ferment temp 13-15’c
Traditional Draught - Ac+L (26807 PS) preferred ferment temp 13-15’c
Note:
Ac = Coopers ale yeast (our own strain, not the same as the yeast in our commercial ales, developed in-house and propagated under contract).
A = ale yeast and L = lager yeast (these strains are commercially available dry yeast and their details are held in confidence).
If you plan to ferment at low temperatures you need to increase pitching rates. In most cases, it’s a good idea to start the brew at 22-24’c for the first 12 hrs then draw it down to the low ferment temp. You only need to go down to 13-15’c to get good results with most strains of dry lager yeast.
Morgans is owned by Coopers so I think it would be reasonable to assume that their wheat yeast may be the same.
My personal feeling is that most kit yeasts are not as bad as they are said to be. However the treatment between the factory and you may leave something to be desired and they are usually also the minimum amount.
I usually buy 2 kits the same, rehydrate and prove both sachets then pitch into 1 brew. When that brew is bottled I pitch the second brew onto the yeast cake of the first.
