Brewday Saturday, I needed yeast. Not a homebrew shop to be found within 3 hours of here. There is a little craft beer store about 5 mins from my house that carries a small selection of grain, a few hops, and a cuople strains of yeast, and a few other brewing related supplies. All at stupid high marked up prices. I was brewing 12 gallons, so I needed a good bit to pitch. They had a few smack packs, and a couple vials. There was also some packs of wine yeast, and a lager yeast. But alas…no US-05. Best I could do, was Coopers brewing yeast. It gave me no indication what it was. I’m assuming some version od 1056, US-05, or a WLP002. So, I made due, and pitched two packs, chilled my wort to 60*. By morning, it was chugging away. By late evening, it was going nuts. Come morning, It blew the lid on my demi-jon. Ambient where it is setting is 65*. The temp on the demi-jon is 69*. This stuff went wild! It’s ferminting strong, to say the least. I jsut hope it cleans up nice, and will make a decent wheat beer. Seems to be a good bit of banana in the co2 coming off. Not a bad thing for a wheat.
Anyone have any experience with it?
Don’t know about the Coopers yeast but, in general, wheats always seem to have pretty vigorous fermentations.
I’ve used it. Tolerates higher ferment temps, up into the 70’s. Fairly clean and a bit fruity. Decent dry yeast.
Coopers yeast should be pretty good in an American wheat. I’ve used it before making “Sparkling Ale”, which I think is just Australian for “Cream Ale”…cam out pretty good. Like euge said, its a bit fruity.
Good info. Thanks for the help guys.