Make a ‘hop infusion’ by adding half of the Galaxy Hops and half of the Melba Hops in a couple of
litres of water just taken off the boil and allow it to steep for 20 mins. Cool the liquid by placing the
pot in a bath of cold water for about 15mins.
Add the Light Dry Malt to the fermenting vessel (FV), pour in the strained hop infusion
Pick the FV up immediately and swirl the contents until the malt is dissolved. Don’t be concerned if
lumps of Light Dry Malt persist as they will dissolve over the course of several hours.
Empty the contents of the Australian Pale Ale into the FV.
Top up with cold tap water to 19 litres.
Check the temperature and top up to 22 litres with warm or cool water (refrigerated if necessary) to
start the brew at 16°C.
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.

Place the FV in a location out of direct sunlight and ferment at 18C to 22C.
Fermentation should take around 7 to 10 days.
At Day 7, add the remaining Galaxy and Melba Hops to the brew by wrapping them in a mesh cleaning
cloth (pulled straight from the pack) and place directly on top of the brew then re-fit the lid.
On day 10 check the specific gravity (SG).
Check the SG again the following day and so on

The brew is ready once the SG has stabilised over a couple of days, expect about 1010 to 1014.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonations drop 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.
When ready to drink, chill the bottles upright.
Pour into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 4.2% ABV