Marvin

Thanks for the replies. It is a bit swollen I'll try some non beer use for it.

e)Sticky malt loaf https://www.bbcgoodfood.com/recipes/1411653/sticky-malt-loaves

I've got a can of Coopers Dark Malt extract. On the bottom it is stamped: 022/14 07:34 Does that mean 22 January 2014 is the manufacture date? Seems old, I've only been brewing 2.5 years. I know there is a problem with old brew cans but does that apply to malt cans too? a)Toss it b)Risk it c)Risk it but don't divide it between two Aus pale brews d)It'll be fine

Being a miserly type I'd buy four cans of the preferred kit, toss 2 into the fermenter and all four of the yeasts. After bottling scavenge the trub, clean the fermenter and use the trub straight away for the next batch. I don't do anything special with the trub, seems to work OK, probably wouldn't need all of it.

I find the Coopers web site terrible to find stuff on, I know what is there so I persevere until I find it. There isn't that many stock items, it could be a hell of a lot easier. I'm not an IT illiterate.

He said he wanted to half carb his stout at the start of this thread. It'd be simple if he was using 750ml bottles, just use the use the half scoop but he's using 345ml bottles.

Ye should the imperial stout age a year and a day.

The red scoop equates to one Coopers carb drop for the small side and two for the big side. If you are doing as you say a low carb stout into small bottles, you're going to have to use half of the small scoop. You could try what Otto tells me is called Pseudo bulk priming. I've got syringes laying around from the inkjet printer days, I think I'll give this technique a go.

No, you have to turn it around the other way to get the sugar in the bottle.

I've had a few plastic bottles that after six months have been flat, sucked in actually. I have marked the bottles in the past with a cross (not cap though) to see if they were repeat offenders, didn't do it for last couple.

No. I use raw sugar, with plastic bottles I may use a bit extra. A bit less in those miserly sized bottles i.e. less than 375/750ml. The internet tells me this (and it has never steered me wrong before). How about if I take 30x7g=210g of sugar. Dissolve it in 30x5ml=150ml of boiled water. Syringe 5ml into each of 30 750ml bottles?

I use one of these.

Taps are here. https://www.diybeer.com/au/accessories.html

Ikea

Every kitchen needs more bench space. You build your wife a two fermenter long bench on wheels. Nobody wins unless everybody wins.