Lindsay Dive
Well-Known Member
- Joined
- 25/3/03
- Messages
- 353
- Reaction score
- 24
Hi All,
I have been requested by a close friend to see if I could clone a Coopers Sparkling Ale. Even had to go out and buy some Pride of Ringwood.
I purchased a six pack of the famed brew and created a two litre starter using 220 grams of DME. Consumed the six beers by pouring into a glass and then decanting the remaining yeast dregs into the starter.
The yeast kicked into action within two days and the krauesen looked great. I plated some of the yeast and the plate is free of any form of infection.
I made the wort using Marris Otter (only because I had some). Malted Wheat and a little Joe Whites Crystal.
Fermented at 16 17 degrees C. Fermentation is now complete.
Last night I tasted some of this beer, before kegging, by placing some into a PET bottle, force carbonated and refrigerated.
Now for the interesting bit. The beer tastes like a Cooper Sparking Ale, however, I need some fine tuning on the mash temperature (drop down 1 degree) and increase the IBUs by 2 points, BUT, the beer has a slight but definite banana aroma and taste to it.
I have not noticed these banana esters in a Coopers before! Am I wrong?
Has any body experienced these flavour profiles with a recultured Coopers Yeast?
Dont get me wrong, this will be a fine beer but has a slight interesting difference.
Regards,
Lindsay.
I have been requested by a close friend to see if I could clone a Coopers Sparkling Ale. Even had to go out and buy some Pride of Ringwood.
I purchased a six pack of the famed brew and created a two litre starter using 220 grams of DME. Consumed the six beers by pouring into a glass and then decanting the remaining yeast dregs into the starter.
The yeast kicked into action within two days and the krauesen looked great. I plated some of the yeast and the plate is free of any form of infection.
I made the wort using Marris Otter (only because I had some). Malted Wheat and a little Joe Whites Crystal.
Fermented at 16 17 degrees C. Fermentation is now complete.
Last night I tasted some of this beer, before kegging, by placing some into a PET bottle, force carbonated and refrigerated.
Now for the interesting bit. The beer tastes like a Cooper Sparking Ale, however, I need some fine tuning on the mash temperature (drop down 1 degree) and increase the IBUs by 2 points, BUT, the beer has a slight but definite banana aroma and taste to it.
I have not noticed these banana esters in a Coopers before! Am I wrong?
Has any body experienced these flavour profiles with a recultured Coopers Yeast?
Dont get me wrong, this will be a fine beer but has a slight interesting difference.
Regards,
Lindsay.