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Hey there, As we are moving and we don't use Maltodextrine anymore, I have 200 Kg of maltodextrine. You pay the shipping and thats what it will cost you, to be fair Im not going to just give a 25 kg bag to a online store and let them profit so Im gonna cap it at 10 lbs or so, so when you...

Anyone know of a good printer for a large amount of labels. Would prefer beer type labels. We run a small business and our largest overhead is labels, and would like to get this cost down a bit if we were to order like 10,000 at a time

Doubt it as the only water that would be cold is the gal tank. Refer to my thread on carb machines

Yea I did find that, I am just interested as I found this mail order extract kit. I checked the patents, but they were just for the post card. Apparently it was sold in Canada, but most likely because of the vast amounts of immigrants, and maybe, due to the national railroad

Hey Guys, I had a guy come up to me this afternoon, and was wondering if I have heard of something called Iron Brew. This man is a local historian at the local library; and according to him, it was given to Iron miners that was not a hard drink, but rather a soft drink so as not to get get...

Wedding colours. I have seen them out there, thank god it not fututia or egg plant. I didn't even know what colour fututia was till now when I had to google it, why can't people just say pink. Am I the only person who remembers primary colours from elementary school. These kids these days...

Am looking for Cobalt Blue Glass Bottles that I am doing for my sisters wedding anyone know a good distributor. I'm in Canada but would willing to deal with an American company

Not sure, and havent tried it, but dead yeast cells fall to the bottom, and the out tube sits on the bottom, so your first glass or two would be dead yeast cells. I have a 2.5 gal keg that I use to experiment but I use a carbonation stone instead of using yeast.

After reading this thread, I was inspired. We make Organic Soda and sell it. Forever are we having issues pumping out to the demand that we are getting. Without giving away any major secrets. This is our setup. 1. We boil down our ingredients. (Slurry) 2. The slurry is put into Keg A. 3...

Pick me

I am awaiting a few parts then I'll be able to sell

THE WENSEL PRESSURE FILLER SUCKS DON'T WASTE YOUR MONEY My filler is $150 and can fill a bottle in 10-15 seconds and is completely steralizable. I bottle about 75 gal a week with no problem.

I am PM ME

I aquired one from a business that went out of business, and the bank didnt know what the heck it was at the auction, snapped one up for like $50.00, I do some testing for a few local brewers

Well lets say you have your keg at 40 psi to get ready to bottle, the disolved co2 is not going to be what equals in the chart because, not 100% of the co2 will get disolved. For example, if you were to pressure up a keg to 40 PSI, notwithstanding any leaks, disconnect the co2, and leave it over...

But do you think that bleeding off the excess co2 then leaving it for 24 hours and then measuring the best? I have a contraption that measures Volumes that we use after bottling, 1 day, 2 day, 7 day, 14 days after bottling to see what is lost via caps

Anyone attempt to calculate this, as I am stumped on how to do this. I have a rig that calculates it after bottling. I want to ensure that I am bottling at the correct carbination. I think this would work, tell me if I am on the right track. Bleed the pressure in the tank, then leave at...

Ok, Ill tilt my hand a little, we use a plant known as Synsepalum dulcificum

Yazee

We are in Canada, and because we are selling privately, we do not need to list our ingredients, however, I will say this, most of our ingredients, IE sasparilla, is grown in our commercial greenhouse. As for sweetner we use about a teaspoon of sucrose, little malto dextrine just for mouth feel.