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I'm currently doing an Irish stout mine is going to be in primary for 4 weeks and 2 months in the bottle.

Hi all I did a coopers stout just over 2 weeks ago with 500grams dark malt and 300 grams dextrose. I am looking to bottle in a week but I have just noticed what looks like malt flouting around still will this drop out if I cold crash for a week?

It's what were here for cape enjoy your beer

It will stay there but it will compact so it will get smaller. I leave mine in the fermenter for 3 - 4 weeks to condition and clear up then 3 weeks in the bottle you will have a much better beer if you leave it that extra week. Make sure the gravity is stable over 3 days not 2

What you have is trud not sugar it is yeast and hops that have fallen out of suspension it is perfectly normal so nothing to worry about welcome to the hobby / obsession

Hi All, I am looking to do my first dry hopping for a stout i am currently brewing but I'm not sure which hops would be best to use any suggestions will be much appreciated. I currently have some Saaz but i was told they they are for pale beers. Thanks,:rockin:

Thanks all 1 drop it is then :tank:

My coopers stout will be ready to bottle in a couple of weeks but I am not sure about the carbonation level. I will be using coopers carb drops and the bottles are 500ml but I'm not sure how many to use to get a Guinness type carbonation. Does anybody have any ideas on this? Thanks all

I screwed the caps on untill I got to the point where my skins was coming off so that shouldn't be a problem

i am using the PET bottles that came with the kit which are 22oz

Hi All, I am a little confused. 4 weeks ago I bottled a batch of coopers ale. I left it in the fermenter for 3 weeks then bottled. The bottles were in a cupboard which was between 70F and 72F. I used 2 of the coopers carbonation drops per bottle to get a decent carbonation. I have read...

According to my calculations (welll I say calculations it's actually an app I use to work out ABV) you should be looking between 7% and 7.5%

What you have there my friend is the yeast working it's magic forming (Krausen), from what i can see i wouldn't bother with pitching again and let the yeast do it's job. :tank:

Afternoon all, For my next batch i want to brew an Irish stout. I have put together a little recipe and was wondering if anybody would add or take anything away from it. Coopers Irish stout beer kit 4lbs Light dry malt extract 1 KG dextrose 2 teaspoons brown sugar 500g Chocolate...

Nice one Sirius i'll keep that in mind just incase

Cheers woodland i'll forget about them for a while

Morning all happy brew day, I bottle my very first batch on the 2/1/2013 i left it alone for a good week and a half. I went to check on them this morning an realised that the temperature where they are is sitting around 14C i have now moved them to a place that is 17C how would this affect...

Dude don't worry i am on my second batch with the same equipment and used the clips provided on the Krausen collar and everything turned out fine for me so let the yeast do it's magic and enjoy your beer.

Can you put them in the fridge for 2 weeks to chill carbonate and then remove them to drink at a later date?

Way too cold mate you need to be looking at around 64F