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!
Here’s a picture of the Coopers Stout as I was bottling:
I’ve just started a Coopers Stoutwith Cinnamon. I’ve done the Coopers Stout a couple of times now with great results each time, this time I’ve thrown in about 2 and a half teaspoons of cinnamon. I haven’t been scientific with the measurements, just thrown it in at the same time as the sugar and the contents of the can. Not sure how this will turn out but thought it might be good for Christmas.
I’ve used 1 kilogram of white granulated sugar with this brew. The Stout will make 23 Litres (40 pints).
After one day the fermenting bucket is bubbling away nicely, there’s been lots of froth already. I’ll bottle it in a couple of weeks.
Below are pictures of the Coopers Stout with Cinnamon: