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Coopers Micro-Brew Kit for 23 L

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Price: £62.00 62.00
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Vendor: Coopers
Product code/SKU: 1FEB-8653C_20150522104344
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Description

Coopers Micro-Brew Kit


Coopers micro-Brew Kit contains almost everything you need to make 23 litres (6 gallons) of great tasting beer quickly and easily.
  
This kit is incredibly easy to use and is designed for domestic production of beer.
  
You can make your own natural, great tasting beer in 4 simple steps: MIX, BREW, BOTTLE and ENJOY!
  
  

Coopers Lager Concentrate (available others flavors.)

Straw color with golden hues and a lacy white head. Light floral aromas follow through on a light to medium bodied palate with subtle malt and hop flavors and a clean finish. An Australian Lager style with plenty of character.
Lager concentrate contains 100% pure natural ingredients (finest two row barley malt and specially selected hops) for brewing great tasting beer at a fraction of the cost of commercial beers.

Plastic fermenter and lid
It is specially designed to ensure an airtight seal with the lid fitted. The fermenter contains a tap fitted with a sediment reducer. This sediment reducer draws liquid from the top allowing the yeast sediment formed during fermentation to remain in the fermenter when filling your bottles. An adhesive thermometer is attached to the fermenter to allow you to keep a constant check on the temperature of your brew.

Capper
This capper is designed to seal beer bottles with crown caps of up to 26mm in diameter. Easy to use. 

Airlock and rubber grommet 
The rubber grommet fits in the hole in the lid of the fermenter and holds the airlock in place (with an airtight seal). The airlock is half filled with water and allows CO2 (formed during fermentation) to escape the fermenter while preventing any outside contaminents from entering. It is also a good measure of how your brew is fermenting, as the airlock bubbles vigorously at the beginning of fermentation and then slows down towards the end.

Hydrometer 
Used for checking fermentation. Has a graduated scale which tells you when your beer is ready for bottling.

Bottle brush
Providing quick and efficient cleaning, this bottle brush has an ergonomic design that’s easy and comfortable to hold.

 

The kit includes:
-Coopers Concentrate (you choose the flavor)
-Plastic fermenter and lid
-Capper
-Airlock and rubber grommet 
-Hydrometer 
-Thermometer 
-50 caps
-Sugar measure 
-Bottle brush 
-Long stirer 
-Manual 

 

Instructions
  
CLEANING:
One of the most important processes in micro-brewing is cleaning and sterilising the equipment. A major cause of failure when brewing is infection due to poor cleaning or sterilising.


 You will first need to clean and sterilise:
 – the fermenter and lid,
 – measuring jug and
 – plastic spoon  
(the bottles will be done later)
  
Fill your sink with boiling water and place the fermenter lid, airlock and grommet, jug and plastic spoon in there to soak. Then pour some more boiling water into the fermenter (make sure the tap is closed) and wash it about so that all the sides of the fermenter are sterilised. Then open the tap and let the water drain out through it. After sterilising all the equipment let it drain. You may wish to use sterilising solution rather than boiling water. If so, then follow the above steps using the sterilising solution (mixed as per the instructions) instead of the boiling water. After sterilising you will need to rinse the items with hot water (not cold) and let drain.
  
  
PREPARING THE MALT:
While the equipment is draining, take your can of Coopers Lager and remove the plastic lid, instructions and yeast sachet. Then place the   can in a sink (or bucket) of hot water for 10 minutes. (This will allow the contents to soften and pour more easily).
  
MIXING:
Using your can opener, open the can of Coopers Lager from the bottom and using your spoon, empty it completely into the fermenter. Then add 1 kg of sugar and 2 litres of boiling water. Mix for 2-3 minutes. Once these ingredients are well mixed, add 20 litres of cold tap water to the fermenter and again mix for 2-3 minutes.
  
ADDING THE YEAST:
Check the temperature on the adhesive thermometer and ensure that it is between 21C-27C. Now open the yeast sachet and add the yeast to the fermenter and mix again for 30 seconds. PLEASE NOTE: It is extremely important that the temperature is between 21C-27C when adding the yeast. If the temperature is   too high the yeast will die: if the temperature is too low, fermentation may not begin.
  
The mix you have made is called wort (pronounced wurt). This is actually unfermented beer.
  
Now place the lid on the fermenter, ensuring that it is properly sealed. Take the rubber grommet and place it in the hole in the lid. Then place the airlock in the grommet.
  
Place the fermenter in a raised position to later make bottling easier in an area which will maintain the wort temperature at 21C-27C. after a few hours the airlock will begin to bubble, confirming that fermentation has begun. The brew will continue to bubble, slowing down towards the end of fermentation. Provided the temperature is kept between 21C-27C, fermentation will be complete in 4-6 days.
  
To check if your beer is ready to bottle, use your hydrometer to measure the specific gravity of the beer by half filling the tube with beer and checking the scale on the hydrometer. When ready, the final reading should be about 1 Blg.
  
Clear bottles with detergent. After cleaning, the bottles must be sterilised using sterilising solution. Make sure each bottle is fully sterilised by partly filling with sterilising solution and shaking the bottle so that all the inside is covered. After sterilising, turn the bottles upside down and allow to drain.
  
Next add 4 g of sugar into the bottle 500 ml. (0.5 symbol on sugar measure is intended for a bottle of 500ml, 0.33 for 330ml, 0.75 for 750ml)
  
FILLING:
Fill the bottle to within 50mm (2”) from the top. Continue to fill the rest of the bottles until the fermenter is almost empty (25mm (1”) from the bottom). The remaining liquid can be discarded as this contains the thick yeast sediment formed during fermentation. 
  
Use the capper supplied in the kit to capping the bottles. After capping, invert the bottle 4 times to mix the sugar and beer. 
  
Store your bottles upright in an area with a temperature between 21C-27C for 4 days. After 4 days your bottles can be stored at room temperature for at least another 10 days.
  
After 14 days, secondary fermentation will be complete, so your beer is ready to chill and drink! 
  
However, if you can wait, the flavour will improve if you let the beer age for up to 3 months.

 

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