Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > When using dry yeast - how do you proof it?

Reply
 
LinkBack Thread Tools
Old 09-01-2010, 01:55 PM   #11
callmebruce
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Marietta, GA
Posts: 138
Liked 1 Times on 1 Posts

Default

Okay - that might explain the slow carbonation. My lukewarm was pretty toasty. I am getting some carbonation, but it is slow. Just learning things for the next batch.

__________________
callmebruce is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2010, 12:39 AM   #12
marcelo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 103
Likes Given: 8

Default

ok. I read several posts on soda, but I'm dubious about the use of yeast for pressurized. even using a small amount of yeast, he should not multiply and end up consuming all the sugar by making the bottle explode?

__________________
marcelo is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2010, 01:12 AM   #13
callmebruce
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Marietta, GA
Posts: 138
Liked 1 Times on 1 Posts

Default

It worked just fine. Took a little time. You just have to move the rootbeer to the refrigerator once carbonated to slow down the yeast. I'm sure you could pasteurize it if you wanted to - but I've never had fresh, homemade cold rootbeer sit in the fridge long enough to cause any problems.

__________________
callmebruce is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sams Club now requiring proof to buy B.I.B. wishiwas Soda Making 15 12-29-2009 11:01 PM