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Thanks weizgei 6.2% is certainly close enough. I'm curious how you calculate 5.9% I've always used a formula I found on a brew site somewhere which is OG - FG x 131.25. Maybe I've been using the wrong method for calculating ABV. I'd certainly be interested in your method.
Cheers

Thanks weizgei for your suggestion. I would like to get this to around 6.3% and I am bottling this.

My chocolate stout has been in the FV for 10 days. OG was 1.060 and it is now 1.016. According to my calculations that makes an ABV of 5.77%. I would like to increase this somewhat and wonder if the yeast would start working again with a gentle stir and if this would lower the FG reading.

This stout turned out a treat. It's now two months old and is getting better all the time. One I'll make again

After reading your responses I decided to go ahead and bulk pime my stout and add the essence. I'll let you know in a month or so how it turns out. Temp in Adelaide at the moment is quite cool so it might take some time.

I'm just about to bulk prime and bottle a Choc Liqueur Stout made with

1.7 kg Thomas Coopers OS Stout
1.5kg TC Dark Malt Extract
750 gm Dex
350gm Chocolate Malt
2x Coopers Kit Yeast
50ml Chocolate Liqueur Essence

The plan is to bulk prime with 6gm sugar /litre and add the liqueur essence at the ...

Hi melykabeer my stout has finally finished fermenting and ended up with a FG of 1.012 which is the same as the Toucan stout I have previously made using the two kit yeasts. The SG sample tasted pretty good too. I'll now try to harvest the yeast to use in my next Toucan brew. It's probably too early ...

I have given it a stir and it started bubbling almost straight away so hopefully the FG will end up somewhat lower than 1.021. Thanks again.

Cheers

Thanks for your help Oliver. I have raised the temp to 20 Deg and and would like to give it a gentle stir but am concerned about taking the lid off the FV in case any nasties get in.

Cheers

I took a reading Friday and another today and they were both the same. I'm fermenting at 18 degrees so perhaps I should leave it another week and see if it drops further.

It's been ten days now and the Toucan stout using the Coopers reactivated yeast has finished fermenting. However the final SG was only 1.021 compared to the brews using the two kit yeasts where it finished at 1.012. OG in all brews were 1.062 and all contained the same ingredients. I reactivated the ...

Thank you for your advice it's much appreciated.

Thanks for your response guys. As it turns out I was unduly worried as it was my first time reactivating Coopers yeast because the brew is now bubbling away beautifully and forming a great big krausen. emnpaul you refer to under pitching does this mean there is not enough yeast in there to finish ...

I've just put down a Toucan Stout using
1 can Coopers Stout
1 can Coopers Dark Ale
1 kg Dex
Reactivated Coopers Ale yeast ( from 6x Stubbies of Pale Ale )

I have made this stout before using the two kit yeasts and the result was really good but I have read so much about the better taste achieved ...

You can always Pasteurize your bottles when at the right level of sweetness