Coopers yeast

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SMOKEU

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What %ABV are the Coopers kit yeasts good for before I need to ditch it and use high alcohol yeast?
 
I don't believe Coopers even goes there. Almost all beer yeast is good for 10% or better, but with some of them it may taste like butt at the upper end. I wouldn't try a barleywine with it, but that's just me. I'd say you could brew most common styles with no trouble at all. what are you brewing?
 
Something strong, maybe 4 Coopers kits mixed together.
 
coopers yeast is not that great. If you're planning on 4 cans of extract in 1 five gallon batch, I would get something better. US-05 maybe, or Nottingham. Even windsor though it might finish a bit sweet n fruity.
 
coopers yeast is not that great. If you're planning on 4 cans of extract in 1 five gallon batch, I would get something better. US-05 maybe, or Nottingham. Even windsor though it might finish a bit sweet n fruity.

Coopers is a good temperature resistant yeast in my experience, going to much higher temps than others before giving the characteristic clove and banana esthers.
 
Coopers is a good temperature resistant yeast in my experience, going to much higher temps than others before giving the characteristic clove and banana esthers.

I agree..... I typically use US 04, with good results. However my dad religiously uses coopers and I must say his beers have great FG, and taste results. Considering the cost difference I am switching most of my recipes to Coopers.
 
I will third the temperature tolerance. Only yeast that works good in Riverside, where I am lucky to get 80F with a ac full blast. On a side note I could have bought a freezer for how my power bill is during the summer.
 
Regardless of whatever yeast strain to decide upon, I think if you are going to attempt a high-gravity beer by using 2x-4x the amount of cooper's kits you should strongly consider using a yeast starter.
 
So should I ditch the Coopers yeast if I'm mixing 4 kits together and use some better yeast?
 
ideally you will use a yeast with well known characteristics and make a massive yeast starter for a beer like you described.
 
The Wiki states that making a starter is not recommend when using dry yeast. However, some manufacturers (like Lallemand) suggest to rehydrate the yeast before pitching.
 
I always rehydrate my dry yeast for 15-30 minutes before pitching. Maybe I should use a liquid yeast for such a brew?
 
Currently trying Cooper's for the first time. Fermentation started within an hour of pitching. I like that, there's something satisfying about it. I'll repost after I've tasted this batch.
 
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