Coopers Irish Stout by Jaeger @ 26, Apr 2008
I made this along with a "Better Black Beer" pack (500g light DME, 500g dark DME, 250gm dried corn syrup) from the local brew shop. While I was a little concerned that I'd bottled it too soon, after a few weeks bottle conditioning the results are quite promising - smooth, well balanced flavour and a modest cream head. It deserves longer bottle conditioning, but whether it gets it is another thing... Well worth trying as an alternative to the regular Coopers Stout kit.

Coopers Bavarian Lager by Jaeger @ 07, Jul 2007
Following in the footsteps of others, I brewed this up as a Coopers Burly Bavarian recipe, with a "tea bag" of Morgans Tettnanger hops to finish. Brewed at sub 20C ambient temperatures (Canberra winter), carbonation in the warmth under the sink for a week or so, and then lagered in the fridge. It would be a great summer beer - if it lasted that long! I suspect the only solution is to buy more bottles and brew early to prepare a cellar of "vintage" brews until their prime drinking age/temperature, rather than just drinking when ready.

Coopers Wheat Beer by Jaeger @ 01, Jun 2007
I made this with a 1kg tin of Morgans Wheat Malt and K-97 yeast. While it's still young, it certainly lacks something - tartness or hops to balance some residual malt sweetness? Disappointing.

Morgans Golden Saaz Pilsener by Jaeger @ 19, Apr 2007
I brewed this tin with the supplied yeast (ale style) and a Brewcraft #62 Czech Pilsner Kit Converter "kilo". I probably should have let it sit/settle for longer, but the instructions were quite anxious about bottling before infection set in - which is fair enough. As long as you decant the beer from the lees, it's a fine brew! Combining the Morgan's philosophy (hot vs. boiling water, to preserve the hop aromas) makes a lot of sense, and I'll be using it with my future brews (Morgan's or otherwise.)

Cascade Chocolate Mohogany Porter by Jaeger @ 10, Nov 2006
My first review was premature. Only two weeks after bottling, the honey porter is a vast improvement! Well balanced, and very enjoyable (so much so that I'll have to ration it if I'm to see how it improves with age...) I'll definitely one I'll make again, though I'll extract a bit more from the Cascade hops next time - it's there, but quite subtle. The honey is also subtle, but I'm not sure I'm game to add 1kg - maybe Ironbark honey instead of Yellowbox? (Not leatherwood!)

Cascade Chocolate Mohogany Porter by Jaeger @ 21, Oct 2006
Followed the honey porter recipe found here: 1 CMP tin, 1kg (dry) dark malt extract, 600g Yellowbox honey, Cascade hops "tea bag", S-04 yeast. Brewed for 10 days at 24C, OG: 1.062, FG: 1.016. I was little concerned about the final reading, but it seems to be typical for porters. Tasted at bottling today; seemed a bit thin, but not bad; should improve with bottle conditioning.