Search results

Hmmm. I hate it when puzzles are overly and unneccesarily complicated. :rolleyes:

I have an odd problem with my REX C100: it reads backwards. When the thermocouple is at room temperature, it reads 24 C, which is 75 F. But, when I take the thermocouple in my hand to warm it, the temperature displayed goes down, not up. I've been playing with the settings using the manual(s)...

Nice article; thanks! I'm going to have to digest and ponder it.... :mug:

I've been thinking since you asked this question, and doing sniff tests of the syrup as it matures. There is definitely too much lemon in the recipe. So I have modified the post with my recipe, removing the lemon oil and reducing the lemon juice by 1/3. I may reduce it further, but I'll...

For the oak I'm using, I just went to the big-box lumber store and bought a 4-foot piece of red oak that is about 2 inches by 1/4 inch. Cut to length, char it in a fire, add it to the syrup container.

I am not a brewer by any stretch of the imagination nor do I play one on television, so I'm not familiar with this. I don't think that having charred oak in the syrup (or the syrup in charred oak barrels) is the same thing as adding oak flavor to the syrup. Am I mistaken? In any event, I'm...

Some may ask: why the old Dublin recipes? Because that is what Dr. Vernor based his recipe on. It took me about three weeks digging through the intertubes to glean what I could. But this recipe as I've posted it is as close to that as I've been able to get - so far. I'm going to keep...

Y'know, I'm not entirely sure. Several of my ingredients come from researching old Dublin recipes for ginger ale, along with tasting Vernor's and just working things out that way. The old Dublin recipes tend to call for both lemon juice and lemon oil. Frankly, I think this recipe has too much...

I just made a new batch, doubling the above recipe. Too much lemon taste. Though that will mellow as it matures with the oak, I still am not happy with that part of this recipe.

Ah, okay. I still don't think making a 5 gallon batch to start with is how I'd go. I'd make a small batch first to see if I even like it. Why? Because your tastes are probably different from mine. Just sayin'.

My recipe makes a syrup for making drinks from. I don't believe you're going to want to force carbonate the syrup. I would also recommend making a small batch to start; making five gallons and deciding you hate it seems a waste of ingredients, time, and money.

No comments? No questions? Nothing?

Here it is: Ginger Ale September 11, 2013 at 2:49am Rebecca Putman An attempt to re-create Vernor's Ingredients: 2 C sugar 6 oz grated ginger 1 C water 1 tsp whole peppercorns 1 tsp whole allspice 4 Tbs real maple syrup 2 tsp lemon juice 1 Tbs honey 3 Tbs vanilla extract 2 pieces charred...

I recently (well, a bit over a month ago, now) saw Alton Brown's show on ginger and made his version of ginger ale. That got me to thinking about Vernors because I grew up with it and love it. I wondered if I could recreate (or come close) to the original recipe... Well, I've got a recipe...