Well it's comp season and the Old Bar Brewery is once again a maelstrom of activity.
I've decided to nail a good Aussie Sparkling this year, I've never made a bad one and this is a style I really want to finesse, so off to the bottlo for some Coopers.
Rather than use gen 1 I've decided to do a quaffing brew first and use that yeast in the brew I'm doing up for the ESB comp. I seem to remember from a few years back that some brewers report that as you go from generation to generation with the Coopers bottle yeast it becomes more and more estery until eventually it's almost "twangy" and at that point they ditch it and go back to the beginning with fresh yeast.
I'm looking for good esters, especially the pear (ferment cool) but wondering if there's any advantages or disadvantages in going more than two generations with this yeast.
Interested in other peoples' experiences with Coopers recultured over generations (apart from saving sixteen bucks per brew buying the bottles :lol: )
I've decided to nail a good Aussie Sparkling this year, I've never made a bad one and this is a style I really want to finesse, so off to the bottlo for some Coopers.
Rather than use gen 1 I've decided to do a quaffing brew first and use that yeast in the brew I'm doing up for the ESB comp. I seem to remember from a few years back that some brewers report that as you go from generation to generation with the Coopers bottle yeast it becomes more and more estery until eventually it's almost "twangy" and at that point they ditch it and go back to the beginning with fresh yeast.
I'm looking for good esters, especially the pear (ferment cool) but wondering if there's any advantages or disadvantages in going more than two generations with this yeast.
Interested in other peoples' experiences with Coopers recultured over generations (apart from saving sixteen bucks per brew buying the bottles :lol: )