Okay. I posted the blog entry about reactivating the yeast from a Coopers naturally conditioned ale on Tuesday. But I must confess. I have never actually done this myself. So I went out to my local bottle shop today in search of a 6 pack of Coopers Pale Ale. My attempt proved futile, but I did score a 6er of Coopers Sparkling Ale. The directions (written by Paul Burge of Coopers) indicated a lower alcohol content works best and the Sparkling Ale is 5.8% Alc/Vol -- not exactly low alcohol.

I find the history and story of Coopers Brewery remarkable. When you ...

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There are numerous documented techniques, with varying levels of complexity, for re-activating the yeast in naturally conditioned beer. The method described below may leave some readers, experienced in growing yeast cultures, aghast. "What! No stir plate, no malt, no alcohol swabs, no nutrient, no way!" However, for Coopers yeast, it works.

Coopers Stout has enjoyed a cult following with home brewers. Many believing it is the closest home brew style to the bottled version. Sure, it's good. You can make it better!

Ingredients

• 1.7kg Coopers Stout
• 1kg Coopers Brew Enhancer 2
• Nothing Else!

Method
• Dissolve Coopers Stout and Brew Enhancer 2 in 2 litres of hot water.
• Fill fermenter with cool water to the 18 litre mark and stir.
• Sprinkle supplied yeast over the wort surface.
• Ferment temperature should be in the range 21C-27C.
• Bottle when specific gravity has reached 1.014 (or two readings the same over 24 hours). 

Coopers Best Extra Stout is an outstanding beer, hence the numerous awards. This recipe is an approximation to the former version of Best Extra Stout at 6.8% ABV, which was also sold as a bottled-aged product called Special Old Stout. The extra alcohol increases the longevity of the brew. It’s a great beer to cellar and taste periodically to see how it develops.

Ingredients
• 1.7kg can Original Series Stout
• 1.5kg Thomas Coopers Dark Malt Extract
• 500g Sugar/Dextrose

Method

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