Dissolve Australian Pale Ale, 750g of Dark Malt Extract and sugar in 2 litres of hot water.
Fill fermenting vessel (FV) with cool water to the 23 litre mark and stir.
Stir in the Coopers Commercial Yeast Culture and/or sprinkle the Brew Can yeast then fit the lid.
Click here to view our how-to-video on Harvesting Commercial Yeast.

Ferment temperature should be as close to 18C as possible.
Although Ale yeast can ferment at very high temperatures (as high as 40°C), the closer the brew is to
18C the cleaner the flavour and aroma.
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 (use only one carbonation drop for bottles
intended to be stored for a longer period).
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.
Bottles kept unrefrigerated should improve with age.
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 4.5% ABV.