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Does anyone know how much baking soda and vinegar it would take to create the same pressure as a carbed bottle of beer or cider? I've got a few bottles that I'd like to test, and I'd rather not do it with actual beer or cider :)

I'm interested in adding the flavour often associated with some dry white wines, usually called "minerally" or "flinty", to my beer. Kind of like the smell of wet slate. Perhaps also the taste of wet slate, never having tried it ;) I think it would pair nicely with a dry pale ale with...

I've been doing some research and thread archaeology, and, as expected, have found conflicting opinions on the matter. I remember reading a thread a few months ago, which I've been unable to find again, that I'm pretty sure quoted John Palmer. The gist was that 'conditioning' is largely a...

I've been reading about the length of time Star San stays effective, and the consensus seems to be as long the pH is low and the solution is clear, it's ok. My problem is that when I mix up a batch, it goes cloudy within an hour or so. So I mix some up at the start of the brew day, or...

Hi all, I'm actually Canadian, currently living in Brisbane, Queensland. I've been brewing for about a year, with my first AG brew currently taunting me from it's bottles in the cupboard (another week :mad:). I'm moving back to Canada in December, and thought I'd try to get some more local...