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I gotta know: Why?

Yes it gets an airlock. As for the bubbles, don't expect much action, but don't rule anything out either. Use vodka instead of water in the airlock. Barometric pressure changes can make your secondary suck instead of blow.

I did a cherry stout a year and a half ago. I've only got 4 bottles left, and I'll miss it when it's gone. It was good after a month in the bottle, but really hit its stride after a year.

I have a barley wine that was around 1.1 that's been in the primary for close to 3 months. I'll be bottling it fairly soon.

My super secret weapon as well. I like to add an OZ of liberty hops about 5 minutes before flame out as well.

Love the Coopers yeast! The only downside IME is that sooner or later, you're gonna need a blow off tube.

If the Cooper's is a pre-hopped kit type of thing, it will effect the flavor of the finished product, but it will also add fermentables to the brew as well. The end product probably won't be a bitter or a draught, but it will certainly be beer, and I'd venture a guess that it will be very...

When I do Coopers kits (I do them often) I always add an OZ of hops pellets at the end of the boil. (I like Centennial) The kits are pre-hopped, so unless you're bumping up the fermentables it'll be bitter enough. I like a little bit of aroma.

Distilled water has zero mineral content. Yeast need some minerals in the water. How's bout using Spring water?

I used a Belgian yeast that smelled like dog farts for a week or so. Then it changed over to a really fruity smell. That beer is long gone now, but it was delicious! Just hang in there.

Coopers yeast is very forgiving of high temps. It's also a very fast fermenter. I wouldn't be surprised if it was almost done 36 hours after starting. You'll be fine.

Precisely. I only do a partial boil, and add tap water to bring the volume up. I don't have to worry about flat bottled water, and have never had an issue with infection.

I think the major advantage to using tap water is the O2 content. The aerator on the tap is a handy tool IMO.

Coconut flavor gets out of hand really quickly! Take it easy!

Beer calculus.

I made a great BIG Cherry stout with it! 1 can Cooper's stout 3# Dark DME 2# Wheat DME 2# Honey 1oz Liberty hops at about 10 minutes I used the Coopers yeast pack and threw in some Wyeast 3787 for good measure. Once it started to slow down (Maybe the third day) I added 16oz of 68 brix tart...

I'm going to put on my flame retardant suit and throw Cooper's dry yeast out there. I don't know why it gets a bad rap around here, but it's never let me down. It's very forgiving of higher temps.

I sharpie the date I bottled it on the top.

Coopers Real Ale is the base for my best beers! Imma get me some of that bitter!

I am really intrigued with this thread!! Not only are there junipers in my front yard, but my hops are coming right along too! I'm going to see if I can get this to work. I may try to harvest yeast off of pawpaws this fall as well. The fruits tend to be pretty waxy, and are dusted with...