homebrewandbeer.com

My apologies in advance as I reckon this would have been answered b4 but I can't find it.

I'm real pleased with a Canadian Blonde I brewed on a CPA culture and wonder if there is a packaged dry yeast that will do the same job or is the CPA a special?

Cheers, Geoff.

You could try SAFale S04 or SAFale US56

http://craftbrewer.com.au/index.php?pag ... &Itemid=29

From what I've read Coopers have had trouble drying the yeast strain they use in their breweries

Cheers

The closest you're going to get to the Coopers commercial strain in a dried sachet is the Coopers kit yeasts. You can actually buy it separately apparently, though I haven't seen it.

Yeah, the reason that there is a better variety of yeasts available in liquid form is that only a subset of yeast strains tolerate being dried.

And the fact that Coopers are hardly likely to give away their trade secret.

Except that they give it away in every bottle of beer they sell!

I have found that that isn't actually correct. I was at Coopers about 3 weeks ago, and I now have a diffinitive answer- straight from the horse's mouth!

I was told very clearly: The yeast added for carbonation, is not the yeast used in primary."

That contradicts absolutely everything I've ever heard about Coopers yeasts.

I've heard it differently from MANY different people, which is why I went straight to the source to find out. I'm just happy to finally know for sure!

So they filter out the yeast used in primary?

I thought that they did the primary, then filtered out the yeast, and then added a measured quantity of the same yeast back into the bottle.

The guy said that they filter, then add a different yeast.

Chris wrote:I have found that that isn't actually correct. I was at Coopers about 3 weeks ago, and I now have a diffinitive answer- straight from the horse's mouth!

I was told very clearly: The yeast added for carbonation, is not the yeast used in primary."

That's hilarious. So everyone who's claimed that the only way to successfully clone a CPA is to use recultured yeast from a bottle were talking out of their arse.

I've used recultured yeast and it came out well... I reckon it's a better yeast than the Coopers kit yeast. That's why I'm skeptical about this talk of it being a different yeast when everything I've heard before contradicts this. Who were you talking to in the brewery anyway?

My question is why would they filter and then use a different yeast? Seems an expensive process, especially if its just to keep their yeast secret or does the secondary yeast attentuate higher making a drier less malty end result than the primary yeast alone?

vitalogy wrote:

Chris wrote:I have found that that isn't actually correct. I was at Coopers about 3 weeks ago, and I now have a diffinitive answer- straight from the horse's mouth!

I was told very clearly: The yeast added for carbonation, is not the yeast used in primary."

That's hilarious. So everyone who's claimed that the only way to successfully clone a CPA is to use recultured yeast from a bottle were talking out of their arse.

The horse's ass that is.

I have not seen anyone claim to have made a clone, but they have said that it was better with the bottle yeast I have done them with the can yeast and with a recultured and the taste was definately different.

I too have heard ages ago that the yeasts were different.

rwh wrote:That's why I'm skeptical about this talk of it being a different yeast when everything I've heard before contradicts this.

I'm skeptical of the claim that they'd even bother to filter.
Do they then add sediment back to it? Whats the point?

So they got a consistent quantity of yeast in each bottle.

Ah... thats quality control for you

Coopers - Same amount of crap in every bottle!

chris. wrote:

rwh wrote:That's why I'm skeptical about this talk of it being a different yeast when everything I've heard before contradicts this.

I'm skeptical of the claim that they'd even bother to filter.
Do they then add sediment back to it? Whats the point?

I guess if they felt their yeast strain was a trade secret and didn't want any old Joe Bloggs being able to reculture it, then they'd filter it out and use a different yeast for conditioning. Bottle sediment would simply be from secondary fermentation.

Coopers dont filter their ales. They centrifuge it. I shit you not. Thats straight from the coopers blokes on their forum (Paul and frank). Then they add yeast to the bottle/keg before priming and its the same yeast. So the yeast in the bottle is their magical yeast and presumably a necessity if you are attempting to clone it.

Cheers
DrSmurto