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The deed is done. I used on 12 ounce pepsi can and put it in a 3-liter bottle. If my calculations were correct, that is about the right amount of fermentable sugar...being as about 55% of the sugar is non-fermentable fructose. I will let you know how it turns out!

I have built myself a small, 3-liter keg and I am in the process of force carbonating it. I have read elsewhere to use 20 psi and then shake it to get the CO2 in the beer....and it is working great...I just don't known when to stop. I am using a 12g CO2 cartridge attached to the top with a...

Did not know that. Thanks

Has anyone ever tried to harvest yeast from a commercial hefeweizen to use with there homebrew? (or any commercial no-filtered beer) I was thinking this might be a good way to get some free yeast and also a good way to replicate a commercial beer because you have the exact yeast that they...

hmmm....I am getting that you would need about 51 g of sugar for a 2.5 gallon batch. 1.8oz corn sugar = ~51 g So just over 12 ounces of pepsi.

anybody know what concentration of corn sugar you use in a 5 gallon batch.. ie 3/4 cup of corn sugar into 5 gallons heck if you knew how much 3/4 cup of corn sugar weighs I could figure it out

After reading some on wikipedia I found this... "Honey Honey is a mixture of different types of sugars, water, and small amounts of other compounds. Honey typically has a fructose/glucose ratio similar to HFCS 55, as well as containing some sucrose and other sugars. Honey, HFCS and sucrose...

I have seen that people priming there bottles with all kinds of things, but I haven't heard of anybody trying pepsi. I am doing a stout and I thought that the caramelly flavor of pepsi and the corn sugar that it is mostly comprised of might give it an interesting (and good) flavor. If...

I think what we need here is a physicist. No not a super fancy one, just one with some understanding of Charle's Law. Yes do you remember that from physics class? http://members.aol.com/profchm/charles.html What I think is happening is that at room temperature the gas in your plastic...

I like to taste my beer as much as possible and at every step. After priming I can definately taste the corn sugar ( I use 3/4 cup in 5 gallons) ...but after bottling I have never been able to taste the sweetness....i guess that means I wait long enough to open them. I agree with you though...

You have more patients than I do! And a really nice temp control system. I have tried to so something similar for a pilsner that I am doing. I took a non-working "dorm" refrigerator and ripped out all the guts and I am using ice packs and a wireless temp monitoring system to keep the temp down.

Thanks, I have been doing different recipes each time I brew trying to do a few different styles, but I think I may try optimizing this recipe until I nail done one that really turns out well. I see that you have a tripel coming up. My previous brew season I did a tripel. I was still using...

Depending on how this comes out and if it is indeed less stout than I wanted, what would be the maximam amount of roasted barley for a recipe like this? 1...1.5...lbs?

Last night I did my first AG. It wasn't the smoothest process ever and some of my little gadgets broke. Nothing critical though. I had a little bit of a problem my mash temp at 154. I used blankets and it helped a little, although not as much as I would have liked. Overall time it took me was...

I will only comment one more time because this is well beyond the scope of this forum and this thread. I completely recognize that there are potential problems with the GMOs and without good science and reasonable testing problems could develop. I guess I am just not as fearful as the rest of...

Amen and to comment on the GMO thing way back in the thread.... we have been doing it since we figured out how to plant stuff in the ground and then eat it. The only difference is we can do it a lot quicker now. I am just saying...don't be so closed minded about a product that can do...

The way I have it setup is not automated, but I can take the wort and recirculate it at the same time I am sparging. It will drip, but the cooler lid will not need to be opened so I think that the combination of warm sparge water and a closed cooler lid will keep the temperature from dropping...

I have not done an AG brew yet but I have been getting everything ready. I have read that aeration during the extration is not good but I was thinking about recirculating the initial runoff through my sparging setup. The setup sits on the bottom side of the lid of my cooler and drips the water...

What about the yeast cake beginning to eat itself and producing off flavors? I read about this somewhere.

I currently have a Belgian Tripel in the secondary and I have noticed that it was cloudy when I first put it in and after a week now it has become much clearer. I usually do about a week in the primary before I rack to the secondary. Should I do a tertiary fermentation after most of the yeast...