Batch #6! (Cascading Coopers IPA)

2009-01-31-1600:
OG=1040; 19C.
Ingredients:
1 can Coopers IPA (Weight - 3.75lbs. [Colour - 230EBC, Bitterness - 710IBU])
1 box Coopers Dry Malt Extract
.66lbs. Coopers Dextrose
Boiled 1oz. cascade hops 15mins.
1oz. cascade hops 5mins.

Batch #5! (Coopers Sparkling Ale)

2009-01-31-1400:
Batch #4: (Irish Stout) Racked to Secondary at Noon.
Batch #5: OG=1060; 24C (pitching temp.)

Ingredients:
1 can Coopers Sparkling Ale (liquid extract 3.75lbs.) [Colour - 90EBC, Bitterness - 490IBU]
1 can Thomas Coopers Light Malt Extract (liquid extract 3.31lbs.)
1 box Coopers Light Dry Malt (dry 1.1lbs.)
Coopers Dextrose (.66lbs)
Add water to make 23 litres (6gal.)

Bottled Batch #3!

2009-01-30-1800:
Batch #3: 22C. FG=1010
Batch #4: 22C.

200901292210:
Batch #3: 22C. (71.6F.)
Batch #4: 22C.

200901281715:
Batch #3: SG=1012. (I must be getting worse! Time to bottle!)
Batch #4: SG=1020 (Getting there!) - Tastes rather burnt. Needs time.

2009-01-27-1740:
Batch #3: 24C.
Batch #4: 24C.

2009-01-26:
Batch #3: 23C.
Batch #4: 24C.