my strong or double rye ipa,which is turning out kinda like a rye style barleywine,definatley letting er sit,im kinda having a like/hate with coopers,which i chanced and used on this stronge ryeipa,definatly woody/dry but carmelly sweet malt like a barley wine. Which the yeast remindes me a little of oak but more wood than vanilla in taste. Definatly getting that earthy almost dirt/wood from coopers.Definatly not my go to yeast though,but can have its place.Although i do enjoy this beer which has been bottle conditoned for at least 3 months,I do wonder how much better it would have turned out with another yeast. Too many choices thats why i love doing this.
The main thing is its still good and its no where near dumping, how the f did i ever learn how to do this? There is no reason why anybody would not like sipping on this.