Coopers Irish Stout

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.

Irish Cream Stout by George - Email Reviewer @ 24, Feb 2008
I made this one up with one tin of Cooper's Irish Stout, 453g Dark DME, 453g Lactose, 115g 40L Crystal malt steeped, 115g corn sugar [dextrose],115g Malto-Dextrine powder and the kit yeast. Single-stage fermentation for 4 weeks, straight to the keg. A bit too sweet at first, but has mellowed out. Very good stuff.

Great base for Imperial Stout by Kasper Rustowski - Email Reviewer @ 29, Nov 2007
Tried to make a strong Imperial style stout. Brewed Irish Stout kit with 1 can of Coopers DME, 1 can of Coopers India Pale Ale kit, 250gm of roasted barley, 250gm of organic cacao, 200gm of good freeze dried ethiopian coffee, 100gm of oatmeal, 200gm of chocolate malt, 250gm of lactose and 200gm of maple syrup. Fermented out at close to 30C for 12 days. Krausen exploded from out of the airlock and sprayed walls, but well worth the mess. This is not a brew for the faint hearted, around 8-9% ABV and a very bitter finish, but the most copmplex, richest and best tasting brew I have brewed in the last couple of years.

Better with age! by Peter - Email Reviewer @ 13, Jun 2007
I made this per directions. Fermented at 26C for 7 days. After two weeks the head was lacey and it was a little green. However, after two months I'm very pleased with it. The head is much creamier and stays to the end; helps the 'mouthfeel' a bit. I might make it at 20l next time. Possibly with a can of dark malt and some dextrose to boost the alcohol a bit (not too much though;). I might also try to ferment with Munton's yeast at 20C or so with some Servomyces. At the very least, I know I can make this again per instructions and get a good stout in two or three months.

Not too shabby by Beach Bum - Email Reviewer @ 30, Oct 2006
Made with 1kg HBS mix (Dex, Corn Syrup, Dark malt & Licorice Powder) and 300g additional Dex to 20 Litres. Just mixed the lot - didn't prime, so it took roughly 6 months to carbonate, but once it's matured has really been worth the wait. Nice Mocha coloured head, good bitterness and reasonable body. Worthwhile - would benefit from a boil, some steeped Choc malt and more malt though.

Nice by Lamc - Email Reviewer @ 20, Oct 2006
I brewed this as per directions and at 1 month thought it was too bitter. I love it now (3months) I'm going to have a problem aging this as it tastes so good

great stout by chrislorne - Email Reviewer @ 22, Nov 2005
I made this with 1k of DME and 1/2 a cup of cocoa powder and filled only to the 20L mark, no boiling or nothing just mixed it up. turned out perfect, had a nice head that almost didn't fit in the glass and stayed for good while, was very tasty. I will make this kit again.

Black Velvet by Shane - Email Reviewer @ 13, Oct 2005
This is a beautiful drop, I brewed with Morgans Choc-Malt which was very good and the last brew I did was with Morgans Caramalt which I tasted tonight for the first time. The latter was very young but still very nice. I did nothing special, just the kit yeast supplied and fermented around about 20 to 25 degrees. I highly recommend this kit to anyone.