Thirsty...The Coopers Mild, realy is nothing like a brittish mild. And the coopers yeast is realy not going to give you the fruity esters that the British ale yeast will do.....its kind of like using fosters lager yeast to make a german lager......
When are you going to make this brew, I have a sample of brit ale yeast i need to put onto slants but i wont be doing that till next week, your welcome to one of you want.....
The other option is to get a smack pack and split it into 12 test tubes of 10 ml each and that will last you a long time
Failing that saf ale is a brit strain anyway
This comes from there webpage
http://www.fermentis.com/FO/EN/pdf/Safa ... 2safale%22
[img]Ingredients:
Yeast (Saccharomyces cerevisiae), rehydrating agent
Properties:
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium.
Dosage:
50 g/hl to 80 g/hl.
Pitching instructions:
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Fermentation temperature:
Recommended fermentation temperature: 15C – 24C.
Packaging:
4 display units each 38 x 11.5g nitrogen-flushed sachets in cardboard box.
20 x 500g vacuum-packed sachets in cardboard box.
1 x 10 kg vacuum-packed sachets in cardboard box.
Storage:
Store in cool (<10C> 6 x 109 / gramme
Total bacteria*:
< 5 / ml
Acetic acid bacteria*:
< 1 / ml
Lactobacillus*:
< 1 / ml
Pediococcus*:
< 1 / ml
Wild yeast non Saccharomyces*:
<1> 6 x 106 viable cells / ml
Important notice:
Please note that any change to a fermentation process may alter the final product quality. We therefore advise that fermentation trials are carried out prior to using our yeast commercially.[/img]
