A while back, I brewed a pretty standard special bitter...I believe the recipe was more or less straight out of Brewing Classic Styles (all grain). All the brewing targets were hit and I pitched a full packet of rehydrated Coopers Ale yeast in the beer. This yeast purchase was completely compulsive...I was planning on using S-04, but went with Coopers at the last minute. I've read mixed reviews of this yeast, so I figured I'd give it a shot.
The fermentation went well and the FG was what I was hoping for with the S-04. The beer beer sat in primary for 2 weeks @ 65, and then another 2 weeks in the keg @ 65 with priming sugar for natural carbonation. Its been in a keg for 4 weeks now @ 38.
The first 2 weeks in the keg, this beer was as cloudy as a heff with yeast. It had a really yeasty taste, so I put a few grams of rehydrated knoxx gelatin in there and it cleared the beer in 3 days.
Coopers is supposed to have a fruity and earthy taste and I do definitely get that in the beer. Those notes are far in the background however, as the overriding taste in this batch is buttery toffee. Very buttery. Did I mention it tastes buttery? In fact, this beer doesn't really even taste like a bitter, it tastes like butter beer. The batch is drinkeable, but in 40 batches of beer, I've never produced a product with so much diacetyl. I never do diacetyl rests with my ales, but if I were to use Coopers yeast again, I would definitely incorporate one.