Recent content by Sandpunk

Silvery white flakes or film are usually just yeast scum. It happens all the time and pickling, you can just skim it off.

http://www.foodnetwork.com/recipes/alton-brown/cocoa-syrup-recipe/index.html Google is your friend.

This one was quite fun. The pumpkin added a nice quality to the soda, but it also added some unexpected difficulty. Prior to putting the beverage together I made chocolate syrup using Alton Brown's recipe. You can use commercial syrup (Hershey's and the like).I tried to do this as a yeast carbed...

You should probably aim for something heavy and sweet like an imperial, and ditch hops in favor of the oils at the end.

Yes, but the downside is that they are rather expensive for a plastic bottle. http://www.amazon.com/dp/B008MSKDBS/?tag=skimlinks_replacement-20

Also don't get them too hot they'll leach BPAs into your brew. Use a very mild solution as well . Like a cap full to a gallon.

Thanks! That is super helpful,I appreciate it. The peanut butter powder looks promising.

Bear with my here cuz this might sound insane. Peanut butter soda. I've seen tamarind,and Cola is based on kola, and once upon a time a brand called Nutz tried it, but I can't seem to locate a recipe. The closest is a Banana Nut by Rocket Fizz. Any tips pointers or crazy ideas before I embark...

Coolie. My musical tastes are pretty eclectic, I can listen to almost anything (dubstep and house being the exceptions). I have a couple of episodes of one recorded. We're The Game Mechanics on facebook. I'm working on getting us set up better. I did one episode of Fear The Boot, and one of...

https://www.homebrewtalk.com/f39/

I listen to a podcast called Beer Powered Time Machine, and this website popped up as an advertisement.

I tried brewing up a hot ginger ale, and others may have discovered this already, but the heat that was upfront and punchy when I made the syrup, faded into a background warmth after carbing. Is this a common thing or did I screw something up?

It dramatically slows yeast, but it doesn't kill it. I've had a thoroughly chilled soda start to recarb when it started to warm up due to the fridges cooling cycle that ruptured a plastic bottle (I also over filled it, live and learn). I have not tried the pasteurization method (I haven't worked...

Hello folks! My name is Andy. I'm a cullinary student who decided to go back to college in his late twenties. I currently live in the deep south (Mississippi), but I'll be moving in the vaguely near future. I got an itch to try my hand at soda making over the summer and decided to give it a...

It was very nice. I used half of it to make a caramel sauce for class which was pretty tasty as well.