Coopers Irish Stout adjustments

[Criostoir]

Hi all,

I have brewed two batches based on Coopers Irish Stout kit and both have ended up syrupy and with almost no head (but carbonated okay). I'm not sure what adjustments to make at this point. After the first batch, I added steeped Carapils (250 g) to try and improve the head/body, swapped LME for DME, stabilized the fermentation temperature with a brew belt, and added some glucose to try and get the FG down. I used carbonation drops and bottled both times.

Should I be pitching more/different yeast given the added fermentables or is there something else I'm missing?

First batch (23 L)
1.7 kg Coopers Irish Stout kit
1 kg Coopers Malt Extract Light
Fermented at 18-20 C with kit yeast
OG 1.043
FG 1.014

Second batch (22 L)
1.7 kg Coopers Irish Stout kit
1 kg amber DME
250 g Carapils steeped
200 g glucose
Fermented at 21 C with kit yeast
OG 1.042
FG 1.010

[irish_goat]

Throw the heat belt away. No need for it in our climate. 21c is on the high side as you have to remember the yeast will generate it's own heat on top of that. I usually try and aim for around 18c to get a good clean fermentation.

The yeast that comes with the kits isn't great either so you would do well upgrading by buying a packet of US-05. It's always good to have a few of these in the fridge in case you ever need them too.

How long has it been bottled?

[Criostoir]

First batch has been bottled for 90 days. Second batch only 30 days.