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01-19-2012, 04:56 AM
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#131
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Senior Member
Join Date: Mar 2008
Location: the Desert, CA
Posts: 1,205
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Man, this thread has been around since 2010 and I just finally found it (well, a month). I could've been enjoying this for that long. Thanks for posting. I'm only on my first quart of syrup and I'm thoroughly enjoying it!!
__________________
Primary: altbier
Tap 1: pale ale
Tap 2: hibiscus kolsch
Tap 3: traditional kolsch
Tap 4: moose drool clone
Tap 5: soda
Bottles: porter, raspberry ale, and a lot of commercial microbrews
planning:flanders red or oud bruin
My Mid-Century Modern Inspired Keezer Build
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02-20-2012, 10:11 PM
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#132
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Member
Join Date: Jan 2012
Location: Dallas, TX
Posts: 75
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Syrups ordered!!
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02-20-2012, 11:13 PM
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#133
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Da Geek
Join Date: Aug 2010
Location: Lemon Grove, CA, CA
Posts: 1,341
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I'm really getting a kick out of making my own. I'm due to put another batch together this week. I way overshot what I needed when I ordered herbs, lol. I have big bags of stuff that calls for tiny amounts.  |
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02-21-2012, 04:00 AM
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#134
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Member
Join Date: Jan 2012
Location: Dallas, TX
Posts: 75
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Are you putting any maltodextrin in the water or in the syrup?
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02-21-2012, 04:48 AM
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#135
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Da Geek
Join Date: Aug 2010
Location: Lemon Grove, CA, CA
Posts: 1,341
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I go straight water as I want to minimize the impact on my keezer's plumbing. I do add maltodextrin to my syrups though.
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03-06-2012, 12:27 AM
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#136
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Member
Join Date: Jan 2012
Location: Dallas, TX
Posts: 75
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I carbed my water to 30 PSI (been set up for about 10 days now). Syrups were made tonight and we made a few drinks. It seems like it is "undercarbed". Of course, this is after it blows through faucet and foams a TON coming out. I'm not sure if I'm losing all the bubbles at dispensing time.
I elected not to add ADDITIONAL maltodextrin to the syrup, as I am using Splenda formulated as a cup replacement for sugar and I think it is mostly maltodextrin.
-Matt
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03-07-2012, 07:55 PM
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#137
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Member
Join Date: Aug 2009
Location: Western MA
Posts: 95
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Quote:
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Originally Posted by mappler
I carbed my water to 30 PSI (been set up for about 10 days now). Syrups were made tonight and we made a few drinks. It seems like it is "undercarbed". Of course, this is after it blows through faucet and foams a TON coming out. I'm not sure if I'm losing all the bubbles at dispensing time.
I elected not to add ADDITIONAL maltodextrin to the syrup, as I am using Splenda formulated as a cup replacement for sugar and I think it is mostly maltodextrin.
-Matt
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I've noticed the same thing. Tons of carbonation while filling but it doesnt seem to last long with the syrup. |
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03-07-2012, 08:07 PM
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#138
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Da Geek
Join Date: Aug 2010
Location: Lemon Grove, CA, CA
Posts: 1,341
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You need to slow it down coming out of the tap. Either with longer hoses or inserting a couple bayonets (mentioned a couple times in this thread). The problem you are having is it is degassing most of the CO2 when you pour it.
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03-07-2012, 08:32 PM
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#139
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Member
Join Date: Aug 2009
Location: Western MA
Posts: 95
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Quote:
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Originally Posted by TomSD
You need to slow it down coming out of the tap. Either with longer hoses or inserting a couple bayonets (mentioned a couple times in this thread). The problem you are having is it is degassing most of the CO2 when you pour it.
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I'm using like 16ft of the 3/16 accuflex line right now. I thought that would be enough. I guess I'll have to try the plastic bayonetes. |
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03-08-2012, 01:55 AM
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#140
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Member
Join Date: Jul 2010
Location: Stuarts Draft
Posts: 43
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What flavors do you guys like?
Sasp, and root beer seem popular.
Cola and Lemon Lime seem - ehhh...
Any other recommendations?
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