Search results

Monin has some good pumps for their syrups, I'd consider getting some of those and reusing the glass bottles. I've purchased bottles and pumps from Prairie Moon, but it's kind of ridiculous getting enough syrup for a decent sized glass. They take like 15-20 pumps for an 8 - 10oz glass of soda...

I usually filter out heavy sediment with a sieve, and anything with a fine sediment I then run through a clean muslin bag or coffee filter. It can be tedious, but beats a clogged dip tube. I have done a few where I've left large chunks of ginger in the keg to add to the ginger flavor.

Unfortunately this does have the compressor hump. Take a look at the picture where it's full of stuff and take a close look at the shelf above the fruit. The boxes of orange juice are not sitting on a wire shelf, they're on the hump. That said, it doesn't mean you can't get a 2.5 or 3...

It looks like you have it wired correctly. Do you know for sure your connections are sound? If you're not careful, those can pop out sometimes. Also, you're sure you have it on the correct relay?

I've noticed for me that for whatever reason, chlorine tastes in tap water (which vary depending on your municipality's method and dosage) are more noticeable in carbonated water than still water. Activated carbon filters should get some or most of that out. Even if you just run through a...

Have you tried going colder than 40°F? If this is all you have in your kegerator, I would try to get it to the low 30's which should be fine as long as you don't have any plain water in there and you are confident that you have pretty accurate temperature measurement. Even at around 35°, you...

You "believe" the difference between beverage and industrial grades is in filling method? Do you have anything to support that?

No, there would be no more risk of botulism than with new caps so long as they sealed just fine. As long as you pry them up carefully, then sanitize them like you would new caps, you'll be ok. I've reused caps as an experiment and they held pressure just fine. The other option is if you have...

Yes, there's no problem with that at all. To echo Yooper, you will want something to prevent foaming. I use this and it keeps carbonation pretty well.

I would point to the salt as the culprit. That's likely to put your flavor towards buttered popcorn vs. a caramel/cream flavor. Any reason for boiling to 300°F? Typically if I go above 250°F, it starts to darken significantly and I end up getting some flavors that lean more toward burned...

How are you handling your yeast when counting out these 25 tiny grains and how is the remainder stored between batches? If you're using the same packet of yeast, it could be that it's not viable any more. I've re-used yeast from a packet that was opened and then frozen, but even then it loses...

Maybe get one of these and see if you can refill it? http://reedsinc.com/product/virgil-root-beer-party-keg/ Also, you could carbonate a 5 gallon keg of water and use that to fill bottles that have syrup added to them. That's a route I've taken quite regularly. You still want your carbonated...

Nice, I moved here back in May and was looking for a place to buy caps locally since that was all I needed at the time. I read good things about Union Station Fermentation online, but was sad to see that it closed a little while back. Hmmm... might have to visit on my lunch break.

My personal rule of thumb that I use is about 1 oz of vanilla extract per gallon. I tend to use less if it's pure vanilla extract instead of an imitation vanilla extract, but really it's to taste. I made my own extract last year and have been using it at about that level. As for reusing...

It has nine in/out on each side, so at least one of them has to cross to the other side. Definitely not going to work to cut it in half. You said this was a 10 pass chill plate? Where's the other pass?

Following up on this, I opened up my keg and found I was mistaken. The insides were welded pretty well. Any updates on yours?

I've used office type rubber cement before, rubs off pretty easy. Just apply a border around the edges of the back of your label, let it dry for a few seconds, slap it on the (dry) bottle.

I don't think these are by any means "cheap" soda taps, check out the price of them new . Not sure if the screw on the front is for flow control, but I think it is. At any rate I'd wager that these are better than average picnic taps.

I suppose it could have been listed on KSL and maybe didn't sell because I found this one at Savers in Layton. Thanks for the link, I'm browsing it now.

I agree that this is something that's already on the rise. I've read articles about local breweries delving into sodas and they sell just as well or better than their beers. I've heard that Sprecher brews more root beer than anything else combined, though I have no reference for the veracity...