Guest Posted June 3, 2011 Share Posted June 3, 2011 Hya all, quick question on the Vintage ale, I tried one of these the other day and to be honest wasnt very impressed, (got them free from leftovers at a party) perhaps they need to age a little, anyways, I was going to give them to the local bums but when I lifted them up I noticed the nice little yeast sediment in there... alc percentage of the vintage is 7.7% (I think) What Yeast Strain is this? Is it the same as with CPA or Sparkling? Thought I might make a starter and cultivate some of it for high Alc Beers like a tucan or such. Anyone know what the yeast used is? Yob Link to comment Share on other sites More sharing options...
Matty A Posted June 3, 2011 Share Posted June 3, 2011 I believe it is the same as the yeast used in the Pale, Sparkling and the Coopers Stout. I think they pitch more yeast just before they bottle condition. I can't believe your not impressed, this is one of my all time favourite beers and love when the SWMBO brings me home some. Link to comment Share on other sites More sharing options...
Guest Posted June 3, 2011 Author Share Posted June 3, 2011 yeah Im surprised too, I found it a little over malty for my tastes... and not hoppy enough... as I say though it may be an age thing, will give a few of them 12 months in the cellar to have a good hard look at themselvs[lol] Link to comment Share on other sites More sharing options...
Matty A Posted June 3, 2011 Share Posted June 3, 2011 Thats the way. I brewed the Vintage Ale recipe on this site and have done the same thing. Apparently there excuse for not being carbonated enough after a week was that they didnt have long enough (I wanted a taste). So I stuck those babies in a nice place around 20C all the time and will try another one around christmas. Link to comment Share on other sites More sharing options...
NewtownClown Posted June 3, 2011 Share Posted June 3, 2011 I believe it is... They may add some Brettanomyces to the bottle but I doubt it, I have tried some editions that have aged for a few years and can't detect it. Very nice sherry/madeira flavours, warming... However if you are thinking of culturing the little beasties, you will be better off using the yeast from the PA or SA. There is probably going to be fewer viable cells in a high alcohol brew. ESVA is a great beer if it suits your taste. It it a fine example of an Old Ale - Complex Malty-sweetness, great fruity esters coming through, a little nutty toffee. Subtle dried fruit (raisins? Plums?) over time. You don't state what you dislike about the Ale, if it is the bitterness, it will soften over time. Sometime ago I made this ESVA extract recipe http://www.coopers.com.au/the-brewers-guild/how-to-brew/strong/extra-strong-vintage-ale But used EKG rather than the NS hops. Very English, Very Winter Warming, Very Noice Link to comment Share on other sites More sharing options...
CraigsALE Posted June 3, 2011 Share Posted June 3, 2011 Hya all, quick question on the Vintage ale, I tried one of these the other day and to be honest wasnt very impressed, (got them free from leftovers at a party) perhaps they need to age a little, anyways, I was going to give them to the local bums but when I lifted them up I noticed the nice little yeast sediment in there... alc percentage of the vintage is 7.7% (I think) What Yeast Strain is this? Is it the same as with CPA or Sparkling? Thought I might make a starter and cultivate some of it for high Alc Beers like a tucan or such. Anyone know what the yeast used is? Yob Give them away. You could get banned from Coopers forum for this act.[crying] Link to comment Share on other sites More sharing options...
CraigsALE Posted June 3, 2011 Share Posted June 3, 2011 I didn't think this years Vintage was as strong in flavour as the previous years. I was a little disappointed after enjoying pints of it last year, My local had a stack of kegs and sold it all for the same price as all the other coopers types. We made hay while the sun shined until it ran out. Probably for the best as had some nasty outings on it. Link to comment Share on other sites More sharing options...
Muddy Waters Posted June 3, 2011 Share Posted June 3, 2011 Where is your local? I've never been lucky enough to see it on tap [crying] Link to comment Share on other sites More sharing options...
Matty A Posted June 3, 2011 Share Posted June 3, 2011 No definately not lucky enough for it to be on tap. Maybe Paul could pull some strings and send a keg or 2 towards our pubs and clubs. I am sure I will be the only one drinking it but it will go fairly quick. Link to comment Share on other sites More sharing options...
Hairy Posted June 3, 2011 Share Posted June 3, 2011 I really liked the 2010 vintage. I bought a six pack and was hoping to keep most of them for at least 12 months. I only managed to hold out for 6 months. Link to comment Share on other sites More sharing options...
Matty A Posted June 3, 2011 Share Posted June 3, 2011 Wow I think 6 months is amazing. I held out 2 weeks and just though I will pick up another 6 pack. Link to comment Share on other sites More sharing options...
Hairy Posted June 3, 2011 Share Posted June 3, 2011 It's only because I forgot I had them. I put them in the bottom of the pantry at the very back and then one day I found them. That was a great day! Link to comment Share on other sites More sharing options...
PB2 Posted June 4, 2011 Share Posted June 4, 2011 Yes, the same strain of yeast in all of our commercial naturally conditioned ales. See the addtional point in this thread. The person who introduces Brett to our brewery would be escorted to the front gate faster than you could say "Whoa, what's that funky character?"![alien] Link to comment Share on other sites More sharing options...
Guest Posted June 5, 2011 Author Share Posted June 5, 2011 as they say, tastbuds are are unique thing, put down the pitchforks folks.. Im as a dedicated Coops man as they come.. personally I found it to be yes malty and full bodied but not as much aroma or hop ballenced flavour as I was expecting and this is what I like from my beers I guess, that ballence between hop and malt, I wouldnt think that over time the hop flavour in there will come through much more, however I would expect the overall maltiness to soften. I am pleasently surprised to hear that it is the same strain again.. my what hardy little beasties they are[love] It must be said that I have heard wonderful things about Vintages a few years old and I will reserve my ultimate judgement for a few years yet.. I have 4 in the cellar.. 1 a year.. will report back in 2015[roll] Link to comment Share on other sites More sharing options...
CraigsALE Posted June 6, 2011 Share Posted June 6, 2011 Where is your local? I've never been lucky enough to see it on tap [crying] It is not at Belrose muddy, I see you not far from me. It is the Rag and Famish at North Sydney. THe Publican said he isn't going to do it again as they never had to throw so many people out while it was on tap. THis was late 2009. Link to comment Share on other sites More sharing options...
Matty A Posted June 6, 2011 Share Posted June 6, 2011 The Publican said he isn't going to do it again as they never had to throw so many people out while it was on tap. Would have been me every night.[love] Link to comment Share on other sites More sharing options...
Muddy Waters Posted June 6, 2011 Share Posted June 6, 2011 [lol] Link to comment Share on other sites More sharing options...
Mighty Bulls Posted June 15, 2014 Share Posted June 15, 2014 Where is your local? I've never been lucky enough to see it on tap [crying] It is not at Belrose muddy' date=' I see you not far from me. It is the Rag and Famish at North Sydney. THe Publican said he isn't going to do it again as they never had to throw so many people out while it was on tap. THis was late 2009. [/quote'] Could imagine. Link to comment Share on other sites More sharing options...
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