Aye, last one I did was with 1kg Brew Enhancer #2 and 300g Dextrose and filled the carboy to 21 litres and just that got it to 6.5%ABV with the kit yeast (cough cough). Three weeks in it tastes young but fantastic.Getting there three steps forward one step back. However I agree with the comments that Coopers Stout is bulletproof. Suggested improvements, instead of the sugar which can make it a bit dry, try a kilo of Coopers Brew Improver 2, or a kilo of Light Dried Malt Extract and it will turn out a wee bit more like bottled Guinness or Sheaf Stout. If you end up liking the brew you can make a dynamite version with two cans of stout, a kilo of light dried malt extract and 750g of sugar or dextrose that turns out a headbanging 9% alcohol. The kit yeast will handle up to 9.5 %. :beerbang:
For sipping, not quaffing. Enjoy responsibly.
From the point of view of producing alcohol there's nothing wrong with the kit yeast at all. Coopers and many of the other kit companies, for their bog standard kit yeast, actually use an Australian active dried ale yeast, Mauri Ale 514 that does a good sledgehammer job and ferments up to 9.5 % ABV. As an experiment I have just used it on an all grain Aussie Old, fermented cool and only ten minutes ago I stirred some finings in (bottling over the weekend), had a taste and there's not one little thing wrong with the beer :icon_cheers:Aye, last one I did was with 1kg Brew Enhancer #2 and 300g Dextrose and filled the carboy to 21 litres and just that got it to 6.5%ABV with the kit yeast (cough cough). Three weeks in it tastes young but fantastic.
I'd be interested to see if there was a recipe (that didn't involve faeces) that could actually kill this beast. :lol:
I'm not a hop expert by any meansWhich hops would you use (if at all) for this recipe:
2x Coopers stout tins
500g Dark brown sugar
2x kit yeast.
I currently have in stock Styrian Goldings, Tettnanger, Perle and Halletau.