Recent content by jimmer

Some things I brew foam more than others. Pineapple, for instance. I'm looking for an herbal/ chemical solution to the foaming. Some of my blends, a quarter of a glass fills the glass with foam. Others barely foam at all under the same conditions. I'm looking to make the first kind more...

Luis— Welcome to the world of EZ Carbing! I'd suggest you take the time to read this whole thread, you'll get lots of information that will make you more confident, save you time, and give you a better sense of options. When your brew comes up to pressure, the Blichmann will stop bubbling...

Call me a heretic, but I carbonate my sodas at 23#, then reduce pressure after the CO2 sets to 13#for storage. I use a 3/16" line that's anywhere from 1' to 5' long. I keep my sodas in a refrigerator at around 40°. I like mild carbonation, to me it's more drinkable. Frankly, I don't know...

I always strain my ginger before adding. The mush is extremely spicy, and settles to the bottom of the tank. Or you can buy ginger juice on Amazon made by Ginger People (big ginger outfit in Hawaii). I never peel it, but the FDA requirement for fresh juices is a good one to follow— it...

I carbonate my sodas with a Blichmann rig to 23lbs at 40°, and after it's set reduce the pressure to around 8-13lbs. I think they are just fine, but YMMV. I used to shake the bejeezus out of them, and was very happy to move to the Blichmann. The only problem I have with foaming is if I...

I'm not sure what you are asking. You don't say why you are making a syrup instead of a soda, or what concentration you want it to be. If you want to follow the lead of the industry, commercial BinB machines generally use a 5:1 ratio. Just make up syrup and water to one gallon and add 4 parts...

FWIW, I kept looking at the SodaStream math and couldn't understand why it cost so much more than just buying the seltzer. I ended up buying a used corny keg for $50, CO2 bottle (5#) for $85 full from a local carbonation store, a regulator online for $45, and the tubing and connectors and...

You don't need the whole kit, just the couplers. If you want to be able to switch back to Sanke kegs (like if someone brings one over, or if you want to pour commercial craft beer), just get adapters. Unbolt your present coupler and bolt in these adapters...

I like good sanitation, and I love saving time and effort. Is it copasetic to clean my ball lock quick disconnects by pumping cleaner (PBW) and then sanitizer (StarSan) through them for 15 minutes, or should I really take them apart and soak them? What's acceptable, and what's best practice...

The reason the pros don't use bleach is because Chlorine will etch stainless steel. It happens particularly where the local electrical conditions are different. This happens in places where there's a boundary , or where there's more ss than open water. For instance: where the liquid meets...

marjen— Blichmann says it carbs most of the way, like 75% or so. I generally pump the pressure to 2x what I want for an hour or two, then let it rest. It's good the next day. Something about the process seems to require the extra time. It's like it's a good start, but not the whole...

I don't know a lot about this, but there are specific bugs you have to watch out for. Some are killed by low pH, and some are not. To eliminate those that are not, you have to boil or use preservatives. FDA has strict limits on how much preservative you use— bugs aren't the only things...

Google "pasteurization times and pressures". There are charts, and different strategies. Check out USDA regulations, though I think they don't kick in until you reach a certain level of production. Start by sterilizing everything, then move on to pasteurizing. I definitely wouldn't put a 6...

Sounds like a good idea. I'd try making a disc from a piece of milk bottle, with a hole sized to keep it between the stone and the nut in your picture.

Warm water doesn't hold CO2, it has to be cold or under pressure (Carbonation charts show you the trade-off between the two). The goal is to have the CO2 dissolved in the water, and as it warms & the pressure is released, it comes out of solution to form bubbles. We call those bubbles...