Recent content by bennerman

Well, we drank it. Got us pretty drunk, and nobody seems to have gotten a hangover or anything. Definitely have to adjust the recipe, but I'd say it has promise

Let's talk iced tea, shall we? It's dry. Very dry. And fairly strong in alcohol content. Trying to tame it with splenda alone only resulted in a drink that somehow managed to be overly sweet and overly bitter at the exact same time. However, mixing said overly sweetened iced tea with 1/5...

Beery was more a reflection of it's current alcohol content at the time. I.e. the alcohol smell was "beery" (say, 4-5%, rather than "Colt Forty-Fivey" or "winey") :P

This is the brew that never ends It just goes on and on my friends~ Seriously. Stop. Please Stop. It's been 4 weeks. Please stop fermenting. Please. Come on, yeast. Please. Stop. :(

It chugs along as always. Very bitter, alcoholic taste as of yesterday, so it's gotta run out of steam soon

Can anyone give me even a rough estimate on long this should take, without a hydrometer? Sour smell is gone, which is good

192 (+/-) hours in. Smells beery with a hint of sourness (but no sour TASTE), so possible minor bacterial contamination, but nothing too bad. Still fermenting. Bath temp hasn't gone above 65f since hour 72. No pictures because there's no visual change.

48 hours in. Had a bit of trouble with temperature control (ambient temp was at a respectable 70 degrees for the first 44 hours, then shot up to 80). Got in a water bath now at 68 degrees. Aiming for 65 or 60.

Alright, don't really got any more time to wait for responses. I'll report back

Oh, I heard this yeast is very aggressive. Will it be ok in 2 sterilized 2L pop bottles, or would it be better to half-fill 4 2L pop bottles to give the gasses room to expand without exploding?

Sorry to revive a dead thread, but acid whey (the byproduct of cheese produced via acid) is only 13.3% protein (not counting water content, of course). The other 86.6% is carbohydrates (again, not counting water). The rest is fat, though the fat content may be higher depending on the milk and...

Hey there, so I'm making my second brew (my first brew was just bread yeast, ginger, sugar, and lemon and lime juice and zest. Not bad, actually). Now I'm thinking Iced Tea (or Sweet Tea as some of the more southern folks here might call it) and I was wondering if you guys could take a look at...

I find I can tolerate the powder better after the first few days. The soy is already fermenting though, so I'm going to keep going out of scholarly curiousity and see what happens. It seems where I was storing it was just too cool to notice any fermentation. Setting it in a pot of lukewarm water...

The problem is, protein powder is 13-22$ a lb up here, whereas soy milk powder is 1.40 a lb

The problem is the terrible taste. The less I can use, the better :P