Why Re-culturing Coopers Commercial Yeast?

[menoetes]

Thanks for the feedback guys. I've got it in my brewfridge with another batch working with American II yeast so once itgets down to 20'c for a few hours I'll likely drop it down to 17'c for the sake of both yeast strains.

I not too concerned about the banana flavors, it's already a pretty fruity brew (and might improve it) but I was more concerned about whether the coopers commercial yeast would kick off at all given the high pitching temp. I'd hate to see a good yeast go to waste.

 

[elcarter]

My friends are reporting far better and closer clones form WLP 009 than the cultured yeast from the bottle.

http://www.whitelabs.com/yeast/wlp009-australian-ale-yeast

On the coopers tour the lad said he's pretty confident it's very close if not the coopers strain.

 

[mofox1]

Jeez... Coopers yeast is a BEAST. Pitched Saturday night, it's already around 1.008, can't tell any closer because it's carbed up so much in primary.

Only pitched about half of a 3 litre starter...

Taste from the hydro sample is great and what I was hoping for in a Coopers clone... Better than the bottles I recultured the yeast from, tho I suspect that was due to crappy handling of the bottles.