Jump to content
Coopers Community

thomas coopers wheat can yeast ?????


therealthing691

Recommended Posts

  • Replies 56
  • Created
  • Last Reply
34 minutes ago, Bearded Burbler said:

...is the latest Coopers Hefe Wheat yeast something that is specifically for Weizen or is it just standard Ale Yeast.

No. The yeast packaged with this kit is a genuine wheat beer strain of yeast.

34 minutes ago, Bearded Burbler said:

...I have got some WB-06 which says 'SAF ALE' on the pack - and the guy who sold it to me says don't use the Coopers Hefe Tin yeast as it is an Ale Yeast?! 

All wheat strains (to the best of my knowledge) fall into the category of being "top cropping" yeast that are ale strains. Bottom fermenting yeast strains are lager strains (TTBOMK). It is suspected by many knowledgeable home brewers that the yeast strain under the tin lid of the Coopers Wheat Beer is in fact the WB-06. ?

34 minutes ago, Bearded Burbler said:

...And if I use the WB-06 should I go warm e.g. 24Deg C or cooler around 20 deg C?

I won't lie, wheat beer yeasts aren't my specialty, but from reading others posts over a few years on this & other forums the WB-06 is a little on the neutral side for a wheat beer strain. What I mean by that is I've read numerous posts by others that have fermented at different temps to try & push the clove at the lower end, or the banana ester at the higher end & not quite attained what they desired with this strain, probably (my guess) due to the neutrality of the WB-06. It likely has a broader spectrum of ferment temperatures that it can work in without throwing off-flavours & esters unlike some of the more specialised strains that tend to be more sensitive to ferment temperatures.

I hope that helps.

Cheers,

Lusty.

Link to comment
Share on other sites

Thanks Lusty. Gold.

So wadjareggin - should I go with just WB06 or throw that in AS WELL AS the Coopers Preachers Hefe pack yeast ?

Am thinking of Hefe Wheat Tin 1.7kg PLUS 1kg Dry Wheat Malt PLUS some Dex maybe 500-600g and some Herrsbrucker...

and will bottle secondary ferment...   have drunk Franz in Munich and out here... and it is my fav' WB... but not sure whether I am sensing Bananas???...  certainly get the Citrus side of things.... 

Link to comment
Share on other sites

Hi Bearded Burbler.

Again I'm not an expert on the wheats, but if this is your first home brewed wheat beer, try to keep it simple first off & trust the flavours Coopers have created with the kit & the yeast that accompanies it. For the most part the Coopers kits are very good across the board. By brewing the beer in a basic form you'll know what might be missing, & what to add next time you brew the beer to present the tastes & flavours you are looking for. Often throwing complexities in for a first brewing can leave you scratching your head as to what went wrong if it doesn't turn out as you'd hoped.

29 minutes ago, Bearded Burbler said:

...have drunk Franz in Munich and out here... and it is my fav' WB... but not sure whether I am sensing Bananas???...  certainly get the Citrus side of things.... 

That said, I'm hearin' ya with perhaps what you'd like as a flavour in this particular wheat beer. The citrus note you speak of is a popular inclusion with wheat beers.

I just went through the Coopers DIY wheat beer recipes looking for what I thought I remembered of a recipe that included some bitter orange peel that is well known to throw this citrus tone in wheat beers. It either was never there, or I just can't find it.

That said, these DIY versions will certainly give you the right ideas of how to introduce that citrus tone.

Lemon Zest Weizen

Sunkissed Weiss

Zesty Blonde

On a personal note, since these recipes were developed by Coopers a new German hop has been developed. Having used it to gauge it's properties, I feel it has been engineered to throw this citrus tone inline with what is used in their wheat beers.

If you want to be a daredevil & a little bit of a pioneer, try a hop steep with approx. 30-50gms of Mandarina Bavaria hops. You won't be disappointed in this style of beer (I reckon).

Cheers,

Lusty.

Link to comment
Share on other sites

20 hours ago, Beerlust said:

keep it simple first off & trust the flavours Coopers have created with the kit & the yeast that accompanies it. For the most part the Coopers kits are very good across the board. By brewing the beer in a basic form you'll know what might be missing, & what to add next time you brew the beer to present the tastes & flavours you are looking for. Often throwing complexities in for a first brewing can leave you scratching your head as to what went wrong if it doesn't turn out as you'd hoped.

 

Thanks Lusty - that's Gold. 

Bugger....I saw the Mandarina hops in the shop I got my dry Wheat Malt (a good few hours' drive away) and did not pick it up...

I will keep that idea for the future - sounds good - I will find my way back there. 

However, your earlier point re keep it simple is spot on... set up a 'Benchmark' and go from there - do my first Wheatie with a pretty standard approach and then see how that goes.   Pretty much what I did years ago with liters of OS and tweaks here and there...  excellent advice. 

Thanks.  Good stuff.

 

Link to comment
Share on other sites

On 10/4/2018 at 11:28 PM, Beerlust said:

if this is your first home brewed wheat beer, try to keep it simple first off & trust the flavours Coopers have created with the kit & the yeast that accompanies it.

Lusty - the above is correct - 'tis my first Weizen HB - we agree above - keep it simple silly (KISS principle) first up... benchmark and go from there.

But the Coopers recipe https://www.diybeer.com/au/recipe/hefeweizen.html suggests Sprinkle on both the WB-06 and brew can yeast 

So maybe I just store up the WB-06 I have... or follow the dual-yeast Coopers Recipe?  That is my current dilemma.  I guess if I use dual yeast I have benchmarked with a more expensive option using the extra yeast...  and if I stored up the WB-06 I could run the next brew keeping other variables constant and purely use WB-06. 

Link to comment
Share on other sites

Thanks Boss!

Sounds good.  If in doubt - read the manual  ;  )

So why does the the Coopers recipe https://www.diybeer.com/au/recipe/hefeweizen.html suggest Sprinkle on both the WB-06 and brew can yeast ?

I guess that might be the next level of excellence?

I am going to have a similar set of ingredients and not just the Can original version... as those who have gone before me do suggest it is a little on the 'thin' side and rolling out at around 3.9 which is not where I really want to be.

If I add extra malt and some dex - the one sachet should do the job if I am in the warmer part of the temp spectrum ?

 

Link to comment
Share on other sites

2 hours ago, Bearded Burbler said:

So why does the the Coopers recipe https://www.diybeer.com/au/recipe/hefeweizen.html suggest Sprinkle on both the WB-06 and brew can yeast ?

Hi BB

I am certainly not an expert so do not believe a word I say.  However, based on what I have read on this site, some believe that the 7g yeasts under the brew can lid are barely enough to ferment out the standard kit and kilo recipes.  

The 1.5kg Wheat Malt Extract is over 1kg of fermentables.  Hence the 11.5g Safbrew WB-06 Dry Yeast in the Hefeweizen recipe, which should do a better job of chomping through the wheat malt.  Although it does seem strange that this recipe says use both the WB-06 and the brew can yeast, when the standard Preacher's Hefe Wheat recipe also has 1.5kg of Wheat Malt Extract, but only comes with the 7g yeast.

Most of the Recipes Of The Month come with a 11.5g yeast whenever there is more than 1kg of fermentables.  Some say to chuck in the can yeast too.

In your case, if you just did the Hefeweizen as per the recipe I reckon that the WB-06 would be enough.  However, if you want to try to up the AVB with some extra malt or dex, I would throw in the can yeast too.

I will be interested to read what others have to say on this.

Cheers Shamus

Link to comment
Share on other sites

I think the inclusion of the kit yeast in the recipe was a bit of an overkill. I would have thought the ABV of the recipe wouldn't require 11gms + 7gms of dried yeast.

The use of both the WB-06 & the kit yeast will certainly make for a full wheaty yeast flavour, but I have always been led to believe slightly under-pitching wheat beer strains helps to throw the wanted banana character at those low to mid 20's temps, where this recipe is certainly not under-pitching.

Just my 2 cents.

Lusty.

Link to comment
Share on other sites

Dear oh Dear... wadsablokegunnadonow....  thanks you good lot of learned brewers - most appreciated.

Fer sher I am going to augment - I am NOT doing the standard Concentrate ingredient through to 3.9 ABV -  I am heading down the following track:

Wheat brew around 5.5% ABV with 1.7kg Preacher’s Hefe Wheat - 1kg Dry Wheat Malt Extract  - 500g Dextrose - maybe some Herrsbrucker...

And I think as noted above - that I will just go with the Standard Coopers Yeast Pack for this inaugrual WB Brew - and leave the 11g of WB-06 in the fridge for the next iteration.

Brew at 22-24 - bottle ferment at similar - condition at whatever the larder provides - and then see how it all goes.  

THEN... do the following WB brew exactly the same as much as possible - and just use WB-06... and see what the difference is.

 

 

 

Link to comment
Share on other sites

21 hours ago, Bearded Burbler said:

Dear oh Dear... wadsablokegunnadonow....  thanks you good lot of learned brewers - most appreciated.

Fer sher I am going to augment - I am NOT doing the standard Concentrate ingredient through to 3.9 ABV -  I am heading down the following track:

Wheat brew around 5.5% ABV with 1.7kg Preacher’s Hefe Wheat - 1kg Dry Wheat Malt Extract  - 500g Dextrose - maybe some Herrsbrucker...

And I think as noted above - that I will just go with the Standard Coopers Yeast Pack for this inaugrual WB Brew - and leave the 11g of WB-06 in the fridge for the next iteration.

Brew at 22-24 - bottle ferment at similar - condition at whatever the larder provides - and then see how it all goes.  

THEN... do the following WB brew exactly the same as much as possible - and just use WB-06... and see what the difference is.

 

 

 

I'm with lusty to slightly underpitch for wheats but 7gm is probably a little underdone IMO. But at those temps it will probably get through it. Note that the kit yeast is a true wheat yeast. I'm guessing Munich. Never used it but it will make a nice wheat I'm sure. Good luck with it.

Link to comment
Share on other sites

Thanks lads... Ah dear... best laid plans of mice and men. 

Was all set to go and now am looking at a major delay due to the unfortunate thing called work and being away and not being able to get back in time to bottle for secondary ferment.

Looks like a December brew now. 

One good thing - will be easier to keep it on the warm side for PF in Vat and SF in Bottle.

Only one other thought I had - whether I would be better off using a Coopers BE1 or BE2 product 500g instead of straight Dex?  And if so... which one ?

Will be good when it does happen - to be able to compare two WBs with exact same ingredients but with the two different yeasts.

[Hopefully with temp replication...mmm might neeeeeeeeeeeeeed a brew fridge sooner than I thought as summer will have progressed ?!]

 

Link to comment
Share on other sites

  • 1 month later...
  • 2 weeks later...
On 11/25/2018 at 4:29 PM, therealthing691 said:

Danstar Munich wheat yeast is nice that throws Banana flavour but is tame as well 

Thanks TRT.  Will keep that in mind and also the WyeYeast-3333.

Thanks All for the earlier feedback.

I utilised the Kit yeast this time and brewed at around 22-23 deg C.

There was quite good activity and the brew is now in the bottle doing secondary ferment in the low 20s.

Am going to leave it for a while to settle down and bottle condition.

Will be interesting to see how it turns out.  My next iteration of Wheat will use the WB-06 waiting in the fridge ; )

 

Link to comment
Share on other sites

On 10/4/2018 at 10:28 PM, Beerlust said:

No. The yeast packaged with this kit is a genuine wheat beer strain of yeast.

All wheat strains (to the best of my knowledge) fall into the category of being "top cropping" yeast that are ale strains. Bottom fermenting yeast strains are lager strains (TTBOMK). It is suspected by many knowledgeable home brewers that the yeast strain under the tin lid of the Coopers Wheat Beer is in fact the WB-06. 😉

image.png.1445fe6edd9ced2e8eda63e9b65550f8.png

The good news is (as reported on the 'What's in your fermenter 2018' post) that the kit yeast did a pretty good job methinks. 

The temp was around 22 and I think the theme is a bit more Erdinger than Franziskaner with not too many funky flavours... but good honest Weissbier brew and some admirable characteristics at this early stage.

WB06 (will this be the same as the kit yeast Lusty? 😆) will be the next yeast experiment...  I will boost the kit with liquid wheat malt (not dried) and maybe a kilo of barley malt LDME for a bit of Gi Jo Jo. 

So if I want a bit more funky flavour - do I crank up to 24 deg C ?

Link to comment
Share on other sites

21 hours ago, Greeny1525229549 said:

Good luck BB. Used WB06 many timed and never got serious funk. If your after funk go the wyeast wheat yeast.

Cheers Greeny.  I am pretty happy with the basic result so far.  Good basic Hefeweizen flavours... good mouthfeel...  prolly will be good to get rid of Dex and just use malt...

Am not desperate for monkey bananas or major funk... but might have a crack at 24degC as most of the above discussion would suggest that the Coops Can Yeast is prolly just good ol' WB06 anyway.

So I reckon maybe try slightly warmer ferment... and then other opportunities from there - yeast change - Mandarina hops... all good opportunities for changin' it up!

Link to comment
Share on other sites

Hi BB.

I'm glad to hear the beer has turned out well.

+1 to what Greeny said. 

Use your WB-06 on your next brew then if wanting to hit some real high notes on a future brew, perhaps look to use one of the Wyeast/White Labs strains to give you some more pronounced flavours.

White Labs/Wyeast yeast strain sources

Good move with the Mandarina Bavaria hops. I personally believe they have been developed as sort of a replacement option for the traditional orange peel/bitter orange peel addition often used in wheat beers. A late boil/steep of these should make for a nice complimentary flavour through the wheat beer. 😎

Cheers & good brewing,

Lusty.

Link to comment
Share on other sites

13 hours ago, Bearded Burbler said:

Cheers Greeny.  I am pretty happy with the basic result so far.  Good basic Hefeweizen flavours... good mouthfeel...  prolly will be good to get rid of Dex and just use malt...

Am not desperate for monkey bananas or major funk... but might have a crack at 24degC as most of the above discussion would suggest that the Coops Can Yeast is prolly just good ol' WB06 anyway.

So I reckon maybe try slightly warmer ferment... and then other opportunities from there - yeast change - Mandarina hops... all good opportunities for changin' it up!

Dont quote me but if i had a bet id say its Munich yeast not WB06.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


×
×
  • Create New...