Basic Instructions for brewing beer with your Coopers Beer Kit.
NOTE: Detailed printed instructions are included with each kit as well as as DVD.
Step 1 – Mix
First, let the can of extract soak in hot water for 10 minutes or so, this will help loosen up both the extract and label on the can, allowing you to balance the can on the large spoon provided so as to get all the malted syrup out of the can without accidentally dropping the label in the mix. Meanwhile bring 2 quarts of water to a boil. Pour dry ingredients (fermentable sugars) into your fermenting Vessel and then add the 2 quarts of boiled water to dissolve. Once dissolved, add the content of the brew can, other ingredients and mix thoroughly. Then add water to the 20 liter mark (approximately 21 quarts if using another fermenting vessel). Stir and check the brew temperature. The resulting mixture is referred to in professional beer making as your "wort". Top up to the 23 liter mark (approximately 24 quarts) with cold or hot water as required to get your brew temperature in the 21ºC - 27ºC range (69ºF - 80ºF); making sure to check the liquid crystal thermometer on the side of your fermenter. The Krausen Kollar can be set in place at that time. Once the desired temperature has been reached you may add the yeast (sprinkle dry yeast evenly over the surface or stir liquid yeast into the brew) then fit the lid.
Step 2 – Brew
Testing the original gravity (OG), draw the brew from the tap to half-fill the sample tube (hydrometer tube) and discard. Then draw sufficient amount of brew to float the hydrometer. Read the gravity scale at the meniscus (the line where the liquid and hydrometer meet) and record the figure on your Brewer's log. Although your Coopers beer kit concentrate and yeast can ferment at very high temperatures (as high as 27°Celsius/80°Fahrenheit), maintaining the brew at the lower end of the recommended range (even as cool as 18° Celsius/67°Fahrenheit), will result in cleaner flavors and aromas. Allow it to ferment for 4 -12 days ( 2 consecutive days of identical hydrometer readings generally indicates fermentation is complete, that last reading is also referred to as your Final Gravity (FG)). Around day 3, when foam has subsided, remove the Krausen Kollar for cleaning. Even though the primary fermentation is complete, it is acceptable, if not desirable to leave the "wort" to sit in the fermenter for a few extra days before bottling, so the brew as a chance to settle.
Step 3 – Bottle
If your bottles are already clean, soak your bottles for 10-15 minutes in your sink with a solution of 1-2 gallons hot water (doesn't have to be exact) and 1 TBS of Coopers Brewery Sanitizer. Rinse them well and put them upside down in your dishwasher to drain. Carefully place your fermenter on you kitchen counter near the dishwasher and attach your bottling valve to the fermenter. Once you are certain the bottling valve is firmly attached, open the spigot on the fermenter. The bottling valve should hold without leaking. Once your bottles have fully drained, remove one bottle, put in 1-2 Coopers Carbonation Drops (1 drop for 345-375ml and 2 Drops for 740-750ml or 8g/l) into the bottle and move the bottle up the filler. Once the valve touches the bottom of the bottle, your bottle will begin to fill. Just before the beer reaches the top of the bottle, move the bottle in a downward motion removing it from the bottle valve, then screw on the PET cap. Repeat this with each bottle until all are filled. To Calculate approximate % alcohol: (OG-FG) ÷ 7.46 = Approximate percentage of alcohol by volume (ABV).
Step 4 – Enjoy
We recommend leaving your bottles to condition at or above 18°Celsius/67°Fahrenheit for at least 2 weeks – While our brew is drinkable at all stages, you may find that your brew benefits from further conditioning. The general consensus has been around 3 months. During that time, we would also recommend tasting the beer every couple of weeks while in the bottle; that process will help you to familiarize yourself with the flavor changes and determine where your preferences lie.