Coopers Original Stout Review

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I have to say that this is one of the best brews I have ever done and I have made a lot of beer over the years!
I am not normally a stout drinker but encouraged by the positive comments on here and various recipes given by others I thought I would have a go.
I used the kit, 500g dark DME, 500g golden syrup, 100g dark muscovada sugar, plus the kit yeast, and three measures of Italian Roast espresso from our coffee machine. I noted what others had said about the first part of the primary being very active so brewed short to 19 litres in the hope that I didn't get any carry over out of the FV. SG was 1.048. I used my water bath to control at 20*C. The first part of the primary was very active but although the krausen touched the lid I didn't need the blow off tube. The primary was all over and done with by about day 5 but I left it until day 9 before putting the brew into the barrel. FG was 1.011. I chose to barrel over bottles because I thought it would be a better way of serving. I primed with 85g dextrose and left it for a couple of days before I went for sample. Surprisingly drinkable even after so little time.
Now only 10 days on from the putting in the barrel I am drinking it as normal, something I do not usually do with beer so young. It serves with a deep coffee coloured head which stays down the glass. Rich fruity taste with chocolate, liquorice and a hint of coffee, with an aftertaste of the hops. Brilliant.
Very definitely one to do again. Roll on the next Tesco sale!
 
I have got 20 litres off the cooper stout bubbling as I type
Noob question if I put sugar in now
It's been going for 3 days
Will it give me a better % off alcohol
 
I have got 20 litres off the cooper stout bubbling as I type
Noob question if I put sugar in now
It's been going for 3 days
Will it give me a better % off alcohol

Hi Cqr

Could you tell us what else you have put in, please?

Then we can advise properly.

The Coopers Stout is one of the very best kits, for sure.
 
How about this??
One 454 g tin Tate and Lyle Golden Syrup. One jar Holland and Barrett Malt Extract. 100g Dark Brown Sugar dissolved in a little boiling water and then allowed to cool. Slowly introduce these to your brew and stir very gently to mix them in without sucking any air into the brew.
Should give you the equivalent of an OG of about 1.045.
 
Standard kit + one handful off sugar extra

OK, I take this to mean the kit can, plus 1kg sugar, plus 100g or so of sugar, brewed to 20L.

If this is so, don't bung any more sugar in.

If I am wrong in assuming this, can you explain, please?
 
OK, I take this to mean the kit can, plus 1kg sugar, plus 100g or so of sugar, brewed to 20L.

If this is so, don't bung any more sugar in.

If I am wrong in assuming this, can you explain, please?

Yes that's correct, I just like strong beer
Ok I will leve it alone, can't wait to taste my first home brew
 
Got this on the go today, but went a bit freestyle with it! Along the can, i added, a tin of dark treacle, 500g Dark spraymalt, 100g cocoa powder, a double espresso and 100g of brewing sugar. OG came in at 1056, brewed to 19l. Looked and smellled absolutely gorgeous in the fv. Standard procedure of leaving it alone for 10 days and go from there.
 
Done a coopers Irish stout a week ago the fermentables were the coopers can extract,500g of muntons s BH,300g of brewing sugar,1 can of Lyle's black treacle I think was around 450g,made sure it was completely all disolved in the hot water in the fv topped it up to the 23litre mark and was astounded that the OG was barely 1040 nearer 1038, I left it at that though and kegged around 19 litres and bottled the other 4 litres when it fermented out all primed with brewing sugar,the taste was very nice and a bit liquoricey,the hard part is going to be leaving it alone until xmas
 
I have brewed quite a few Coopers stouts now. Black treacle, chocolate & vanilla, dry hopped and just straight. Decided to do it a little bit different this time. I mixed 1 can of Coopers Stout with a can of Tooheys Dark Ake , a can of Youngs Harvest Lager and 1kg of brewing sugar. Used 3 packets of Coopers yeast (rehydrated) and brewed at 20l. the OG was 1081. This Imperial Stout should come out at least 8.5% and maybe a bit higher. In 3 days it had come down to 1030 (6.7%), hoping to get it down to between 1015-1020 (8.1-8.7%).
 
I have brewed quite a few Coopers stouts now. Black treacle, chocolate & vanilla, dry hopped and just straight. Decided to do it a little bit different this time. I mixed 1 can of Coopers Stout with a can of Tooheys Dark Ake , a can of Youngs Harvest Lager and 1kg of brewing sugar. Used 3 packets of Coopers yeast (rehydrated) and brewed at 20l. the OG was 1081. This Imperial Stout should come out at least 8.5% and maybe a bit higher. In 3 days it had come down to 1030 (6.7%), hoping to get it down to between 1015-1020 (8.1-8.7%).

You sir, have style:thumb:
 
I fancy brewing this coopers stout
The question lol what yeast would you recommend

image.jpg
 
I fancy brewing this coopers stout
The question lol what yeast would you recommend

I'm doing this next (£10 at Tesco!) but I'm not fannyng around reculturing yeast either. To keep the cost down I'm going to use 1kg dark DME and a 1kg beer enhancer. Looking around online it seems like Nottingham would be as good a bet as any for the yeast (in combination with the kit yeast) but I'd also be interested if anyone else has other recommendations.
 
I'm currently on my third Coopers Stout, my Christmas Stout. On all three I've used Wilko Gervin yeast and had no problems. If I did use the Coopers kit yeast I'd use two of them to get it kicked off nicely.
 
I've got youngs super wine yeast is that a bad idea , it's a learning curve for me still
 

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