Cooper's Dry Ale Yeast Attenuation Crazy?
|
|
Update: Brilliantly clear cream ale, very well attenuated and finishes dry. I pitched a batch of my Australian style pale ale on top of the cake and it took off like crazy.
Just pulled a hydro reading from my Cream ale that was 75% pilsner malt, 10% corn sugar, and 15% rice flakes....right now it's telling me 1.003 @ 65F. I pitched nearly two weeks ago with a giant pack of Cooper's dry ale yeast @ 1.048.
This has got to be some kinda crazy attenuation (around 88-90%). So far, the sample tastes excellent and has no off-flavors. In fact I can taste very faint woody type esters, but it has a particular sweetness to it.
Has anybody else had these kind of results pitching Cooper's Dry Ale Yeast? I actually really enjoy the woody and oaky type esters.
__________________
Conical: gobs of sanitizer
Primary: O-Town Cider, German Pils Do-over
Secondary: 'Nada
On Draft: All-Calypso APA, German Pilsener, Coffee-Cocoa Nib Stout, American Amber Ale
On-Deck: Imperial Chai Tea Brown Ale, Big Bock B*tch, something funky and belgian
|
Linear Mode
.gif-1367621329.gif)
