Originally Posted by PT Ray
The trick is gettting a good clean fermentation so you'll have a crisp, clean, dry beer. Not having a lot malt there isn't much to hide flaws with.
And Coopers is a good dry English style yeast. I've even been using it in my all grain batches. I don't advice going over 68 degrees if you can help it and you an also ferment in the low 60's for a cleaner profile.
My Coopers English Bitter (with 2 pounds of dextrose only as extra fermentables) turned out great. I cracked a bottle open last night, and it tasted pretty much perfect. It was slightly dry but very crisp, as you say - pretty much perfect.
The batch was in the primary for 3 weeks, bottled (did have some air in the hose while bottling, I need to find a way to connect my bottling cane directly to the spigot), in the bottle for 2 weeks, and this particular bottle was in the fridge for 4 days (the rest of the batch is still conditioning at 70 degrees).
I think primary fermentation in the low 60's is key for a good, clean ferment. I just did a batch of Muntons Bock (Connosseur's Line), and I pitched it at 75 degrees, but put it outside to get down to 65ish very quickly. It's now bubbling away happily in the basement at 63 degrees. Can't wait to try it.