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Dark brown colour with a persistent head resembling espresso creamer, a blend of coffee, chocolate and grain aromas, exceptional mouth feel and dark malt characteristics, the combination of malt tannins and hop bitterness results in a dry finish. Can be consumed young or cellared for a number of years with excellent results.
Coopers Stout has enjoyed a cult following with home brewers. Many believing it is the closest home brew style to the bottled version. Sure, it's good. You can make it better!
Dissolve Coopers Stout and Brew Enhancer 2 in 2 litres of hot water.
Fill fermenter with cool water to the 18 litre mark and stir.
Sprinkle supplied yeast over the wort surface and fit the lid.
Ferment temperature should be in the range 21C-27C.
Bottle when specific gravity has reached 1.014 (or two readings the same over 24 hours).
To avoid the risk of over carbonation - glass bottles may explode. Only bottle your brew when the fermentation process is complete. Fermentation is complete when the density of the brew remains constant over 2 days.
We recommend the use of a hydrometer to check the specific gravity (density) of your brew.
Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place
We recommend the use of PET bottles or reusable glass bottles designed for storing beer.
For information about kegging see the FAQ section.
Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon).
Store the bottles out of direct sunlight at 18C or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks.
Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavour, reduce the size of the bubbles and make the yeast sediment more compacted.
While we recommend leaving your bottles to condition at or above 18C for at least 2 weeks - Stout can be consumed early but also benefits from extended conditioning.
The coffee, chocolate and licorice aromas that can be associated with Stout are more pronounced if the brew is served less chilled (or with less fizz - reduce priming rate) than normal.