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  1. unionrdr

    Questions about Coopers kit and (new) plan

    I've done a lot with Cooper's cans over the years. See my recipes for some examples. But I typically add a 3lb bag of Munton's plain light or extra light DME to the can to get " normal" range ABV. I've even added flavor & aroma hops in 2-3 gallons of spring water starting @ 15-20 minutes to...
  2. unionrdr

    Post your infection

    Hard to say absolutely, but my money's on the bottom one being the wheat. The trub ring is lighter. Gotta agree with golf on the other one. That had to be moldy gunk from the bottom of an uncleansed bottle floating loose.
  3. unionrdr

    Spent Grain? Make Your Best Friend Cookies!

    Or spent grain flour & buckwheat pancakes with blueberries! :ban:
  4. unionrdr

    Post your infection

    Lighten up. That one wasn't that bad looking, ie not very advanced. Bottling it eliminates the oxygen the infection needs to progress. I've only had one produce bottle bombs & it was more advanced then that one. Your continued attacks on just about anything I say are a mystery insomuch as my not...
  5. unionrdr

    Rehydrated dry yeast temp

    Adding a little wort at a time to help gradually bring the rehydrate temp down is OK too. :mug:
  6. unionrdr

    Rehydrated dry yeast temp

    That's why I use spring water, for the slight mineral content the lil yeasties seem to like.
  7. unionrdr

    Post your infection

    In the above pics, the broken ice pack-lookin' stuff is an infection. rather minor at the moment. so if it's ready to bottle now, do it. & try to limit airspace in secondary & you'll virtually eliminate this sort of thing.
  8. unionrdr

    Rehydrated dry yeast temp

    It's far more typical to pitch the rehydrated yeast at within 10 degrees of wort temp. Been doing that for years & it works great. They said 10 degrees for years.
  9. unionrdr

    Post your infection

    It sure is!...perfectly normal. Nothing to see here, folks, move along...
  10. unionrdr

    Post your infection

    Doesn't look like an infection at all. Just krausen left-overs with some cold break or yeast floating around with it. No slimy bubbles or spiderweb-like lines.
  11. unionrdr

    Does this look weird?

    Cold break proteins usually have that, " wet popcorn" sort of look to them. This one looks to have the yeast floaters mixed up in it?
  12. unionrdr

    Does this look weird?

    It just yeast & coagulated proteins floating around.
  13. unionrdr

    Post your infection

    Some krausen from certain yeasts can be stubborn like that. Jostling it a bit can cause it to sink. Just be sure it's at a stable FG.
  14. unionrdr

    Post your infection

    Looks like krausen with yeast floaters layered on top. No slimy white bubbles, broken ice pack or spider web lines. no worries.
  15. unionrdr

    Inkbird temp control prewired

    You can just unplug the Inkbird & plug the fridge back into the wall. Problem solved! :mug:
  16. unionrdr

    vitamin C content of spruce beer?

    Nah, tastes/smells of wintergreen with a little pine resiny quality. I used 1/4oz of the spruce essence in my Mumme to replace 2ozs of tips I couldn't get for the boil. Mixed it into the priming solution on bottling day. I did that for the vanilla tincture I made for my robust porter too. Mixing...
  17. unionrdr

    Post your infection

    Yup. I would.:mug:
  18. unionrdr

    New brewer, colour change in fermenter!

    Or this one from Northern Brewer; http://www.northernbrewer.com/priming-sugar-calculator
  19. unionrdr

    New brewer, colour change in fermenter!

    Cold break proteins precipitate out under rapid cooling. You either jumped the gun & bottled too early, or you got some stubborn yeast? Could be starch haze, if you'd mashed any grains. Again, are you stirring up the bottles, or pouring everything in the glass, or are the bottles not settling at...
  20. unionrdr

    Post your infection

    Huh. This pic looks a lot better, normal in fact?
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