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I made one in a similar way. I found a hint online that dramatically helped with kinking - I filled my tubing with water first, capped both ends, and froze it. You can then bend at will and it won't kink. If you buy straight tubing it will be hard to do this unless you are in a cold climate and...

You're right that this could be done. I personally found it really hard to manage the fabric with the double fold you need to hide the fraying edges, so it was easier to do a quick first seam before folding it over? Why three seams? because I'm paranoid :) My brain was saying... you're doing...

That's a really good point. I left a lot of room in the circumference of my bag so it isn't a problem for me, but the strap does make the top a little harder to maneuver if there is little space. I'll also agree that - after using this bag - the grip I could manage on the voile itself was fine...

The work was mostly in the planning to be honest, and the most annoying sewing was the handles. If you could somehow fix the seams roughly as you suggest it would make life a LOT easier, and you could probably get away with less sewing too. I tried doing it in one seam at the get go but my...

hello all! I have been lurking on this forum for over a year, and have learnt a great deal. Thanks everyone for contributing. I just decided to move toward all grain, and decided on the beer in a bag (BIAB) method. So I bought a Tallboy 8 gallon pot, but needed a bag. Although there is a...

count me in!

I just put down a batch of jasmin green tea. Very little sugar - only enough to get the yeast going. I'll post back on how it goes

Although I am still waiting for my first batch to second-ferment in the bottle, while setting the taste I noticed that I was pretty sensitive to the lemon that I added. Somehow, the sweetness+ginger+lemon just tasted wrong and really bothered me. The good news was that with the GBP, I just...

One year? i am quit sure you cannot. I have heard about apparently-harmless chemicals you can use to kill the yeast, but then you can't bottle it again and let it really carbonate. I get past this by only making 6 of any flavour at any given time. You get used to it and it becomes very quick to...

hah! I tried that, and I got macro pictures all right. Unfortunately it was a little too macro.. I took a single grain and tried to do it up close, but it just turned out as a smooth surface unfortunately. While I was at it, though, I took some others: http://cs.umanitoba.ca/~young/Hobbies/Macro

wings: I haven't tried the head compound before but I saw a lot of recipes for it. I used it in my (failed) molasses beer and I thought it worked well, but perhaps it was just the thickness of the molasses itself VeeEight: is ground malt the same as DME? I will have to try your recipe, it...

Here are some images. My camera (aka cell phone) cannot do good close ups unfortunately. This bottle is 2.8L (96oz), and I added the 2 Tsp ginger beer plant from Yeemos 24 hours ago. You can see bits of raisins (added for flavour, chopped) and the flat bits are slices of ginger. If you look...

you're right, I used yeast. I added 1/8tsp of champagne yeast. After working several trials, I have to say that the champagne yeast definitely tastes cleaner than the ale yeast (often just called brewers yeast). However, for the pressure change in the bottle, the ale yeast gives much more...

My next batch of rootbeer is done. This time (to 3L of water) I added 240g of sugar 4 hops pellets 1 Tbsp maltodextrin I read a recipe that called for hops, but it did not give the hoppy flavour I expected.. perhaps just a bit of bitterness Perhaps 4 pellets are not enough.. I...

Thanks for the info! Well, it doesn't necessarily only exist in nature. It could be a product of mutated (evolved?) stuff over a few hundred years in people's kitchens, where the end product is not the same as the original -- like corn! This has piqued my interest, however... I will try...

Would you mind elaborating on what you mean by making sure the primary ferment is done, and, regarding the priming sugar? Thanks!

Thanks for the guide, I've seen others who have made their own ginger ferments this way. My understanding, however, is that the organism we call GBP is a specific type of yeast and a specific kind of bacteria working together (SCOBY - symbiotic colony of bacteria and yeast). While I am sure...

Hi all, just some notes on a few first sodas I made. I started with standard "brewers yeast" (not labelled) and made. - an "orange creamsicle soda" from a no-name extract I bought at the homebrew. I halved the sugar on first try: 80g / litre, and mistakenly used a full pack of the yeast...

Hi there, I had a similar question and was wondering if there is any more insight. I just ordered my first GBP online, and am waiting excitedly... In the meantime: - I noticed that a lot of on-line DIY recipes use a ginger+yeast based started for various drinks, beyond ginger beer. Is this...