DrewCarey82 said:
Trent said:
Gambrinus
Are you talking about yeast cultured from a bottle of Coopers, or a packet of dried yeast that comes with a Coopers kit? The cultured bottle yeast, I try not to go above 18C, but 20 is fine, I think. The dried yeast, I am not sure about, but I think it says up to about 28C on the cans.
All the best
Trent
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This is the type of technical reply that just causes confusion.
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Drew, that is hardly a highly technical answer
In trying to work out which type of Coopers' yeast Gambrinus is asking about I can only see that Trent was trying to be helpful. The dried kit yeast may well have higher temperature tolerance than the yeast that many Ozzie homebrewers (Kai for one, I would suspect) reculture from bottles of Coopers sparkling or pale.
Having said that, both are ale yeasts, and even with the kit yeast I would be trying to keep the temp down in the lower half of the 20s. It will ferment higher, and the higher temp will give a quicker ferment, but at the risk of unwelcome, possibly cidery flavours.
Drew, I am not an overly technically minded brewer, but some times you need more information to give an informed response.
Isn't drinking illegal over there :blink: ?
Brief non technical answer: No.
In muslim majority states in the Middle East, such as Saudi Arabia and Oman, the situation is somewhat different. I am sure Gambrinus could tell us if there are any restirctions on the sale of non kosher alchohols in Israel, but that might also be a trifle too technical a response
awrabest, stu