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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > When using dry yeast - how do you proof it?
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Old 09-01-2010, 01:55 PM   #11
callmebruce
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Okay - that might explain the slow carbonation. My lukewarm was pretty toasty. I am getting some carbonation, but it is slow. Just learning things for the next batch.


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Old 10-27-2010, 12:39 AM   #12
marcelo
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ok. I read several posts on soda, but I'm dubious about the use of yeast for pressurized. even using a small amount of yeast, he should not multiply and end up consuming all the sugar by making the bottle explode?
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Old 10-27-2010, 01:12 AM   #13
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It worked just fine. Took a little time. You just have to move the rootbeer to the refrigerator once carbonated to slow down the yeast. I'm sure you could pasteurize it if you wanted to - but I've never had fresh, homemade cold rootbeer sit in the fridge long enough to cause any problems.
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