stu said:
EDIT: Although as a caveat, I've stuck nearer to the temperatures on the instructions - when I tell people that I've put lager on at 21-22c, people look at me like I have 2 heads. However, the type of yeast Coopers supply implies that it needs much higher temperatures - 18-32c for pitching, 21-27c for fermenting.
Don't worry about the instructions, even for the temperatures. 27c would create a lot of
fruity ester flavours, up at 21 degrees will still produce ale flavours... but nothing too bad.
I've fermented with coopers a few times at 20 degrees and they have went off like a rocket. On that basis 18 degrees would be no issue with these yeasts.
In the future I'm going to use saflager on every lager kit though (Other than Coopers European which comes with lager yeast anyway) and ferment as close to 12 degrees as I can. Thankfully with the brewing fridge it shouldn't be too much of a problem, even without one I would rather brew at 18 degrees with saflager than with the coopers yeast.
Anyway, I've gone way off topic for this thread lol. That's for another day and another tutorial
PS Glad you're finding the tutorials useful and getting good success with them. The difference in quality that I get through using those methods is night and day with what I started off with :)