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It will proably turn out brown. Best advice I can give, is to toss the cooper yeast in the trash and use a better yeast. S04, S05, or Nottingham would work well.

I have had great luck with the following when bottle conditioning: wlp320 S04 S33 wlp002 Wyeast 1450

Have not tried one but would! If you want to stay away from crystal malt just add 3 or 4 ounces of roasted barley to your grain bill for whatever hazy ipa recipe you come up with or find. The tiny amount of roast barley will give an excellent red color. Using Carared is another option.

If you want creamy, oats are you friend. Get some old fashioned oats at the grocery store (not instant, not flaked) cook as you would to eat them but use lots of extra water, cook until soft n slimy, dump them into your mash at the beginning, and add a few minutes extra to your mash. A pound or...

Back sweetening is the key if you want it a bit sweeter. You could achieve this with some dme and potassium metabisulfite when you keg it. Unfortunately it sounds like you also have some off flavors thrown off by the yeast that likely will not be fixed by backsweetening (what you described as...

I made some delicious beer with extract. Since going all grain, I have done 2 extract batches and likely will never do another. The benifit was a slightly shorter brewday. The end product was not as good. :(

I use ball locks however ball locks were easier to come by when I started kegging and what all my brew friends used. If I were just making my initial purchase now.......I would go the route of pin lock kegs. They are cheaper and the connectors are superior. The only disadvantage is the lack of a...

Stay away from the barley crusher. It does a good job at first but the knurling on the rollers wears out quicker than most mills causing slipping. Also sending it in for warranty repair under the "lifetime" warranty is a joke. A bit of searching on here and other forums will show many who...

Screw the heat stick. One of these will make your life easy. https://www.homebrewing.org/Brewers-Edge-Mash-Boil-All-Grain-Brewing-System_p_7497.html

EDF713 nailed it.

If your bottling no need to cold crash. Only benifit to cold crashing is less yeast in suspension which will equate to just a hair less yeast at the bottom of each bottle after you bottle carb n condition.

If you are going to err i would say on the cooler side. I have tasted lagers fermented at ale temps with s23 that came out pretty nice but not as nice as if fermented on the cool side. If you want to ferment a lager on the warm side, consider trying a california lager yeast. The preferred temp...

I have a batch of Michael Dawson's bocce swerve on tap that I used 2112 in. It is fairly clean. I did however get some sulphur notes in the finished beer even after lagering for a few weeks. Think I may have to try the mangrove jacks cali lager in another batch of the same beer to see how...

Your second washing looks much better! Rather than washing, try making your starters larger than you normally would and pour off some into a sanatized mason jar before you pitch it into your wort. You will end up with much cleaner yeast to store for the next batch.

A little starsan goes a long way! Last purchase was the 32oz bottle 4 or maybe 5 years ago.....I brew 10-14 batches a year. I make it a gallon at a time. The gallon is used to sanitize a few kegs then put in a spray bottle or two to use on brew days.

Is the mangrove jacks cleaner than wyeast 2112?

1 gram is way too little yeast for a 5 gallon batch. Take a look at a package of US05 or nottingham. Those are packaged in 11.5 gram packages..........

If the bolt is rounded and the socket cannot grip the points you need a set of these https://www.amazon.com/dp/B001W02R0S/?tag=skimlinks_replacement-20

If it were my large brick O yeast........I would divide into pitchable amounts in vac seal bags then vaccuum seal the bags. Store the unsued vac sealed packages in the fridge.

There was a guy who would organize a group buy for SE Michigan several years back but he unfortunately moved out of state. :(