I’ve just started a Coopers Stout with 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:
Just ordered some t shirts from Acorn Printing, for beer zombie as the weather warms up I can start brewing again. I’ve got a Brewferm kit and a Coopers IPA to get done before May. Keep an eye out for progress on these kits as I get back into the home brewing! Many thanks to Acorn Printing who offer t shirt printing and hoodie printing services.
If you’re going to make your own ginger beer that’s alcoholic of course, I highly recommend using Cooper’s Ginger Beer Kit. It’s easy to make, you just need 1kg of sugar and approximately 35 bottles or a keg.
The results are a really good ginger beer that tastes just like the ones you find on the high street shelves but a lot cheaper! The alcoholic content is about 3% takes about a week in the fermenter then a further 2-3 weeks secondary fermenting in the beer bottles.
I’ve made the ginger beer in a keg last summer but not being able to easily chill the keg made the bottling a better choice.
Found a can of Coopers Dark Ale
in the shed that I bought ages ago this week and found this recipe on the Coopers website suggesting adding ground cineman into the fermenting bucket so I thought I’d give it a go. The whole process seemed to be straight forward, I threw in some light malt extract as well so it will be a experimental beer! Hopefully it will work..
- 1.7kg Coopers Dark Ale
- 1kg Coopers Brew Enhancer 2
- 2 tspn Ground Cinnamon
- Dissolve Coopers Dark Ale, Brew Enhancer 2 and Cinnamon in 2 litres of hot water.
- Fill fermenter with cool water to the 22 litre mark and stir.
- Sprinkle supplied yeast over the wort surface.
- Ferment temperature should be in the range 20C-23C if possible.
I’ve done a Coopers Irish Stout and a Cooper Ginger Beer which I’ve bottled in 500ml bottles using Coopers Carbonation Drops. Coopers recommends 2 carbonation drops per 750ml bottle, I’ve used 1 and a half carbonation drops per 500ml bottle and it has worked well for me.
Use a knife to cup the drops in half, i tried scissors but that resulted in carbonation drops flying around the kitchen.
One bag of carbonation drops should do a 40 pint kit and you can get a bag for about £2.50.
Got hold of a Coopers Irish Stout brewmaster kit at my local home brew shop. I used brewing sugar and Muntons spray malt light in the kit, as recommended on the tin. I used one and a half Coopers carbonation drops in each 500ml bottle. This is the first time I’ve used spray malt and carbonation drops in any kit. During fermentation the temperature was fairly steady as we had some nice mild autumn weather, there wasn’t much froth produced during the process but from reading forums other people have similar experiences with this kit.
The kit had 7 days fermenting and has had 8 days in bottles so far. The result after 8 days is:
A very tasty Irish stout that will certainly get better with age. There was a good head and texture to the stout. Made with 100% Warwickshire water. The instructions recommend putting a few bottles aside for a year or two, I think this might be hard to do…
Took a trip to Brewgenie in Hall Green, Birmingham, UK, yesterday and picked up a Cooper’s Ginger Beer and a Brewferm Triple beer kits and some nice Young’s swing top bottles.
Today I got the Ginger Beer (£10.95) up and running, it was a straight forward, going for the alcoholic version, which should be about 3.5% and make 20 litres of ginger beer. I need to decide now whether to bottle it or put in a keg.
1KG of sugar, 18 litres of water and yeast were needed for the fermentation.
Pictures of the process are here:
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