This weekend I bottled my Coopers Stout with a dash of Cinnamon after 2 weeks in the fermenting bucket. The bubbling had stopped and the sediment at the bottom of the bucket was quite substantial. I’m lazy and don’t take hydrometer readings!
I made 36 bottles, but could have squeezed another 4 or so bottles out. I only sterilsed 36 bottles.
I added one teaspoon of white granulated sugar into each bottle.
I’ll now leave the bottles for a few weeks in the shed, hopefully it’ll be a good winter beer!