In a sanitised fermenting vessel, dissolve Coopers Stout, Thomas Coopers Dark Malt Extract and
Dextrose (or sugar) in 2 litres of hot water.
Add cold water up to the 17 litre mark and stir vigorously.
Check the brew temperature and top up to the 20 litre mark with hot or cold water (refrigerated if
necessary) to get as close as possible to 21C.
Stir in the Coopers Commercial Yeast Culture then fit the lid.
Click here to view our how-to-video on Harvesting Commercial Yeast.

Ferment temperature should be as close to 21C as possible.
Fermentation has finished once the specific gravity reading is stable over 2 days.

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18C.

After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
Naturally conditioned Strong brews, being higher in alcohol and fuller of body, benefit from extended
conditioning at or above 18C.
Remember these brews are very high in alcohol and are not intended to be consumed as a session
beer.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 6.8% ABV.