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STEP 1: Mix
Dissolve Coopers English Bitter, Brew Enhancer 1 and
Molasses in 2 litres of hot water.
Fill fermenter with cool water to the 23 litre mark and
Sprinkle supplied yeast over the wort surface then fit the
Ferment temperature should be in the range 21C-27C
Bottle when specific gravity has reached 1.012 (or two
readings the same over 24 hours).
STEP 2: Brew
Ale yeast strains are generally the most reliable,
fermenting quickly and effectively. Ale yeast is supplied with most beer kits.
Although Ale yeast can ferment at very high temperatures (as
high as 40C), the closer the brew is to 21C the cleaner the flavour and aroma.
STEP 3: Bottle
We recommend the use of PET bottles or reusable glass
bottles designed for storing beer.
Bottles need to be primed so that secondary fermentation
(producing the gas in the bottle) can take place.
Priming: Add carbonation drops at the rate of 1 per 330ml/375ml
bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate
of 8g per litre (approximately 6g of sugar to a level metric teaspoon).
Store the bottles out of direct sunlight at 18C or above for
at least 1 week while secondary fermentation occurs. Your beer can be consumed
after 2 weeks.
Bottles may be stored (conditioned) for long periods of time
(3 months or more). Conditioning should improve flavour, reduce the size of the
bubbles and make the yeast sediment more compacted.
STEP 4: Enjoy!
While we recommend leaving your bottles to condition at or
above 18C for at least 2 weeks - you may find that your brew benefits from
This brew is intended to be served bright - decanting the
beer off the yeast sediment into a clean glass.
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