Place Coopers Light Dry Malt into a drained sanitised fermenting vessel and add 2 litres of hot water.
Immediately pick the fermenting vessel up and swirl the contents until dissolved (approx. 15 secs) –
this method minimises clumping.
Add the contents of the Thomas Coopers Brew A IPA and stir to dissolve.
Top up with cool water to the 18 litre mark and stir thoroughly.
Check the brew temperature and top up to the 21 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 21C
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 21C as possible.
Once the foam has subsided, typically on day 3 or 4 of fermentation, add the Topaz and Galaxy Hops
(we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1008 - 1012.

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 5.0% ABV.