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I read in Graham Wheeler's book 'Brew your own British Real Ale' that if you keg your beer at the end of primary, the residual sugars will slowly ferment over about a month and you will get nicely conditioned beer without having to put in any priming sugar. I've not done tried it myself, but it...

Cheers for the help folks, much appreciated :)

Ah shucks, i'll copy and paste in the relevant part :) Thomas Coopers Selection:- Wheat - A (26807 W) IPA - Ac (26807 IPA) Irish Stout - A (26807 IS) Pilsener - L (26807 P) Australian Bitter - Ac+L (26807 PS) Heritage Lager - Ac+L (26807 PS) Sparkling Ale - Ac+L (26807 PS) Traditional...

Yeah, I know it's a not a stout, but i steeped some roasted barley and added it to the kit in the hope that i'd get something like a stout :D As for the yeast, I used the packet that came with the kit. Here is the link that talks about coopers yeast and it seems to say that the sparkling ale...

Hey, I posted this in the yeast and fermentation forum, but figured I'd stick it in here too :) My latest batch is a Coopers Sparkling Ale with steeped roasted barley - will hopefully turn out something like a stout/porter, but I've never done this kit before so who knows!? Anyway, my...

Hello all this is my first post on here. My latest batch is a Coopers Sparkling Ale with steeped roasted barley - will hopefully turn out something like a stout/porter, but I've never done this kit before so who knows!? Anyway, my question regards the yeast. I'm told that the Sparkling...