Search results

Thanks a ton man! greatly appreciated!

Do I have to rack the beer and put it back in the carboy in order to add the raspberries? I don't have 2 carboys so I don't want to risk it getting infected, after all I'd have to rack it into a bucket, clean out the carboy and then rack it back in. Could I just just wait till primary...

Crap, they're not directly in sunlight, but there's still lots of light coming through the windows, I'll move em to a darker spot. Would this all stop them from bottle carbing properly? EDIT okay so I pitched some of the same yeast into the bottles a few days ago and popped one of the...

Oh yeah it was way done with fermentation, I threw it half a cup of cane sugar and 1/3 cup of molasses in it before I bottled so there's plenty of sugar in there, maybe it just needs more time?

I brewed a hard root beer batch with some of muntons ale yeast, the ABV is around 6.5% to 7%, and I believe I've reached the alcohol tolerance because it will not bottle carb, it's been sitting on my counter for almost 2 and a half weeks and it's still flat as ever, I have some danstar...

It's funny that you mention the Gent's ginger ale, because that's what got my mind going on this idea, I haven't managed to try it out yet though. an Oak aged cherry soda sounds super good too, and I use muntons brewing yeast for all my soda, it just seems the cleanest tasting to me!

Awesome! thank you for the link, and Canada! That's far away haha, not likely any culture would survive that trip haha

I live at the way way bottom of Florida, The Florida Keys, unless you live an hour away, I'm not sure if a Jun culture will survive shipping :( But I appreciate your offer!

I will take a brief moment of silence for your fallen carboy. My condolences brother.

Thanks man for your advice! I was thinking at first this can be soft drink material, but after more thinking I thought "Maybe this would be good in a hard root beer too?" Anyhow thank you for your advice on the subject.

Sounds interesting, this is the first time I've read about it, I wonder where I could acquire a culture of it, it sounds cool!

Has anyone ever added oak to their own Root Beer recipe before? I'm interested in trying this out, I'm a little bit befuttled on how much to add though and when to add it as well as what kind of oak to add. So is anyone else interested in pooling their knowledge together on this?

In all honesty Muntons Ale yeast is the best tasting from everything I've tried, people told me that Champagne yeast was the cleanest but I didn't think so after trying it a few times, so I tried muntons and it worked like a charm, I don't make a Root Beer batch without it!

What type of yeast did you use? and what was the pitch temperature of the malta? Since malta is made with grains it have natural yeast nutrient from what I hear, that may also have something to do with it.

That's a lot shorter than making an act of congress lol

It's worth a shot!

Interesting, I'm wondering what the ABV% was and what type of yeast you used as you said it was sweet. Never tried or thought of trying this before.

Yeah I'm not sure either, I did dose it with one campden tablet, I would use plain K meta but I don't have the correct micro teaspoon set for it, the pictures are of 2 different carboys, Anyways yooper, what do you suggest I do to save it? because right now it's not tasting too good :(

Okay so I racked it into a new vessel and tried to not get any of the film floating on top to get in, I don't think I did too good of a job, I tasted it and I taste no hint of fruit or alcohol, it tastes shabby and flat if I could describe it it almost has no taste at all, I fear this is from...

My bad, What I meant to say was I never added any fruit during fermentation. I did add pectic enzyme to it though but I'll keep that all in mind, Thanks for your response Yooper!