In a sanitised fermenting vessel (FV), dissolve Coopers English Bitter, Brew Enhancer 1 and Molasses
with 2 litres of hot water.
Fill fermenter with cool water to the 23 litre mark and stir.
Sprinkle English Bitter yeast over the surface then fit the lid.

Ferment temperature should be in the range 21C - 27C.
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.
Fermentation should take at least 10 days.
Fermentation will be complete once the specific gravity reading reaches around 1012 and 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 4.1% ABV.