Last Activity:06-22-2015 3:47 AM
Posted in thread: Freezing to kill yeast on 06-20-2015 at 04:50 PM
Sorry I didn't want to post a wall of text and tried to only post the pertinent information but
ended up cropping off some crucial info.I was conditioning and pasteurizing in the bottle but
due to exp...
Posted in thread: Freezing to kill yeast on 06-20-2015 at 05:50 AM
I need to kill my yeast to avoid bottle bombs. I don't want to use sugar substitutes and I'm
making a homebrewed soda which needs to be sweet.I've tried pasteurizing in the bottle in a
Posted in thread: Cream of tarter on 10-21-2014 at 02:56 AM
I don't know if root beer is the same but I use a heaped tablespoon for one corny of ginger
Posted in thread: Cream of tarter on 10-19-2014 at 03:19 PM
In that case, the serving line is simply too short. you need about 1' for every 1 psi of
pressure- but something like 30' might be enough if you're lucky. For me, serving soda at 30
psi was better wit...
Posted in thread: Cream of tarter on 10-19-2014 at 01:01 AM
Could it stabilize soda water?I'm having trouble keeping my sparkling water carbonated. The
bubbles dissipate very rapidly upon serving. I want something to fizz like a commercial soda
Posted in thread: Is the Beer Gun the fastest way to fill outside of full-auto? on 10-07-2013 at 05:40 AM
I'm doing this semi-commercially as in making enough to sell, but I haven't got a full factory
going yet. I need to fill and cap bottles pretty quickly. From what I've seen, a
counter-pressure filler ...
Posted in thread: Ginger Beer = Gag! on 05-01-2013 at 05:01 AM
I found using brown sugar did 2 things to my GB.1.) it's extremely effective. The sugar gets
converted in hours, rather than a day or 2.2.) it doesn't taste right, ends up like treacle
Posted in thread: Ginger Beer Farts? GBP on 05-01-2013 at 04:26 AM
I've been experimenting with making multiple micro batches (2000ml ~ 4 bottle) of Ginger beer
using GBP. Anyway, I've got down to a drinkable recipe that's actually refreshing and
drinkable, but I'm s...