I'm a big fan of reculturing Coopers yeast. In my opinion it is superior to Safale S-33.
Agree with the temperature advice. I keep mine at 18C. At warmer temps there is a strong banana ester coming from the brew which is not as pronounced after bottling. Just to see what happens, I've even used second and third generations of the recultured Coopers yeast. The banana is more pronounced and even evident in the brew but fades very quickly and is gone before a month in the bottle.
The Coopers yeast has interesting fruitiness when young which dries out nicely with short bottle conditioning.
Reculturing Coopers yeast - any yeast for that matter - is a great cheap way to begin using starters so you'll feel very confident by the time you want to step up to liquid yeasts.
I have made some stunning Coopers brews with the recultured yeast. Very few could pick my HB Coopers Pale Ale from the genuine article, and most actually preferred mine! My Coopers Dark Ale is also damn close to the original.
By the way, the Sparkling, Pale and Dark yeasts are all the same. I now use the Dark Ale yeast in all recultured brews.
Enjoy.