glutarded-chris
Well-Known Member
Recently, I did some mash experiments with the same grain bill, and for fun I pitched four different yeasts (all grain pale ale):
- Safale US-05
- Nottingham
- Windsor
- Cooper's
I have been using US-05 almost exclusively for years. I have used Nottingham and Windsor before, but not since I have been able to control fermentation temperatures. This was my first time using Cooper's. Someone posted that Cooper's did not attenuate as much as other yeasts, so I tried it.
The batches with US-05 and Nottingham have been conditioning for a month now, but I won't really get a good indication of the Windsor and Cooper's batches for another few weeks.
The Cooper's batch attenuated even more then the others and to my surprise the green uncarbonated beer I tasted as I kegged it seemed to be really good. I am really curious to taste it head-to-head with the others once it has hit it's stride.
Has anyone else used Cooper's? Any thoughts?
- Safale US-05
- Nottingham
- Windsor
- Cooper's
I have been using US-05 almost exclusively for years. I have used Nottingham and Windsor before, but not since I have been able to control fermentation temperatures. This was my first time using Cooper's. Someone posted that Cooper's did not attenuate as much as other yeasts, so I tried it.
The batches with US-05 and Nottingham have been conditioning for a month now, but I won't really get a good indication of the Windsor and Cooper's batches for another few weeks.
The Cooper's batch attenuated even more then the others and to my surprise the green uncarbonated beer I tasted as I kegged it seemed to be really good. I am really curious to taste it head-to-head with the others once it has hit it's stride.
Has anyone else used Cooper's? Any thoughts?