csboehm
Active Member
I recently did my first yeast harvest from a Cooper's Sparkling Ale bottle, grew a nice colony, and pitched into my first attempt at a Cooper's Sparkling clone. From what I've read, the FG should be at 1.005 or lower. Has anybody that has harvested this yeast put together any data on the average attenuation? I mashed my grains for 90 minutes at 146F and a thickness of 1.5 qt/lb in an attempt to get a highly fermentable wort. My OG came in at 1.051. Doing the math the fermentation requires 90% attenuation to hit 1.005. I did aerate the crap out of the wort, used a healthy starter, and added nutrient during the boil to get the FG as low as possible. Thanks for the help! Does anybody have any experience with this yeast that can offer realistic expectations on attenuation? 90% seems ridiculous to me, but what do I know?