Last Activity:11-23-2014 8:16 AM
Posted in thread: Cream of tarter on 10-21-2014 at 03:56 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 04:19 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 02:01 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 06:40 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 06:01 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 05:26 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...