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Old 02-21-2012, 04:26 AM   #1
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Default Coopers ale yeast and rootbeer.

Tried champagne yeast and wine yeast they were fine this time all I had around was coopers, I mixed it up at 3pm. I just checked the bottles and they are rock hard already only 9 hours.

So I bagged them and put them in a cooler corner and in the morning I will put them in the fridge.

I only hesitate to place them in the refrigerator because last time they were this hard they still didn't have as much carbonation as we wanted.

I doubt I will hear any pops but this time I feel like I may be pushing it a bit.

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Old 02-21-2012, 04:38 AM   #2
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I'm using a rainbow extract 3/4 cup of splenda and 8tbs of sugar. Now that I think about it I just threw the whole 7g package of yeast in a 1 gallon batch. . That must be why it went so fast.

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Old 02-21-2012, 04:45 PM   #3
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nothing blew up, looks like it ran out of sugar or stalled in the cooler room.

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Old 02-27-2012, 01:41 AM   #4
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Well I don't know what happened this time but it stinks like rotten eggs. Poured one down the drain and the other bottle ill leave in the fridge for 2 weeks to see if it changes.

First time trying ale yeast and I used camphden to sanitize since I was almost out of starsan.

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Old 02-27-2012, 04:05 AM   #5
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I had the same problem the first time I made root beer with an extract. When I opens up it s let like rotten s***. I whet ahead and started using real roots. I also have had nice results with ale year. I think it is just a matter of time for the beer to carb up.it never seems to happen in the 3 days that every one says it takes

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Old 02-27-2012, 04:03 PM   #6
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Its just odd, first time it didn't carb but tasted good, second time it carbed up pretty good and tasted great. This time holy rhinofarts. I think I'll go back to champagne yeast or I'll just wait until I can get a keg and a carbonator cap.

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Old 02-27-2012, 10:40 PM   #7
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I like using ale yeast. Have had nice results

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Old 02-27-2012, 10:41 PM   #8
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Quote:
Originally Posted by Dstreetbrew View Post
I had the same problem the first time I made root beer with an extract. When I opens up it s let like rotten s***. I whet ahead and started using real roots. I also have had nice results with ale year. I think it is just a matter of time for the beer to carb up.it never seems to happen in the 3 days that every one says it takes
That's the Cooper's yeast. It has a distinctive taste that I hate.
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