For once the advertising is correct.... it says its a "refreshing lager" and that it is, so when u finally get to Tas and a hot day worth trying out

Moderator: johnsmith
HBS Guy wrote:I would treat that with a bit of caution.
Dry yeast needs to absorb water via osmosis so the less sugar in the rehydration water the faster the yeast will rehydrate. Then the cell looks after its cell walls and only after that, 30 minutes after pitching is the yeast ready to eat, reproduce etc.
But direct pitching is easier, less chance for things to go wrong. Probably why they published the paper.
I will rehydrate dry yeast every time but do prefer liquid yeasts.
.............. Postby 50% Mogman » Thursday Jan 26, 2006 4:15 am
The Thomas Coopers Australian Bitter is a very nice beer.
My beer of choice at the moment.
I made two batches....one with the kit yeast and the other with Safale04.
The Coopers yeast brings out the flavours better.
The next batch I make will definately be done with the supplied yeast and 1.5kg light liquid malt (as per instructions).
Bloody good kit, nine out of ten.
John....
....................... definately becomes quite dark the aussie bitter. I have to say though, that to my taste it is actually quite bitter, and not even remotely like VB of course. Quite identifiably coopers I think, mine turned out not dissimilar from CPA at all.
these kits are generally recomended sto be made with all malt, not dex and a little malt like the other ranges, so i sort of expected them to have a little more bitterness to them to balance the recomended ingredients. I'd really love to know what coopers actually does different! Apart from only selling through HBS'................
Sprintcyclist wrote:The experts say dry pitch the yeast
https://fermentis.com/en/news-from-fermentis/technical-reviews/e2u-direct-pitching/.................... the first results of a new study in which 3 different rehydration procedures, i.e. rehydration at 30°C with moderate agitation, rehydration in 15°P wort at 20°C with moderate agitation and direct pitch without rehydration, indicate no significant differences in fermentation performance for all tested ale yeasts (SafAle™ S-04, SafAle™ US-05, SafAle™ K-97, SafAle™ S-33, SafAle™ WB-06, SafAle™ BE-256, SafAle™ T-58, SafAle™ BE-134) and lager yeasts (SafLager™ S-23, SafLager™ S-189 and SafLager™ W-34/70). At the end of fermentations, no significant differences in concentration of ethanol, residual sugars and volatiles (acetaldehyde, esters, higher alcohols and vicinal diketones) between rehydration procedures were observed (see figure 2). This indicates that the direct pitching procedure is adequate for fermentation..................
..................... In practice, the consecutive steps for direct pitching are
• Fill the fermenter with 1/3 of the wort volume (up to the top of the CKT cone) at a temperature of 21-29 °C
• Sprinkle the active dry yeast cells directly in the fermenter
• Add the remaining 2/3 of the volume of wort at fermentation temperature to allow for mixing of yeast and wort.
The new direct pitch procedure further simplifies fermentation in practice as it eliminates the need for rehydration of the active dry yeast prior to the process. The complete study including all results of the testing of the specially treated dried yeasts from Fermentis (called E2U™) produced specifically for being used with the ‘Direct Pitch’ procedure will be publically available soon ...................
Sprintcyclist wrote:I put a brew down on saturday arvo.
Took me a few hours, should be ready to drink in 3 weeks, tops.
Had extra yeast so put 2 packs in. (rehydrated the yeast)
Set fermenter to 18 degrees. It started to ferment within 4 hours.
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