Freshly mixed d76 turned brown

[BillBingham2]

...Better to use a thermometer than the "feel" method. ....

My thumb-ometer can still tell when it's 68 degrees out. Way too much time in the darkroom during the early years.

B2 (;->

 

[sepiareverb]

I wouldn’t expect the shaking to spoil developer overnight. I have seen too many bad packs of Kodak chemistry to not suspect the packaging. Pinholes abound.

 

[sepiareverb]

My thumb-ometer can still tell when it's 68 degrees out. Way too much time in the darkroom during the early years.

B2 (;->

I can count out a minute within a second from long practice shooting the view camera.

 

[x-ray]

Shaking won't dissolve dough O2 to cause any problem that quickly. Commercial chemical mixers used in commercial photo labs stir pretty vigerouy with no ill effects. Also mixing at lower temps won't cause a problem. It just makes it more difficult to get everything into solution. Higher temps are a bigger problem but still not an issue.

As far as distilled water, years ago my Kodak rep said not to use distilled water because Kodak compounded their chemicals for an average amount of impuraties like iron. Calcium and chlorine. Deionized water is another problem. Deionizing reduces the ph shightly which can cause problems especially with color chemistry.