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Rob, I think something like this book is what you are looking for. http://www.amazon.com/gp/product/1581572441/?tag=skimlinks_replacement-20

Me me me! Sent from my iPhone using Home Brew

Natural yeast is ubiquitous. Id say it's better to be safe than sorry. You may be making sanitized batch, but it's not sterile. I'm sure the high osmolarity and acid content will prevent significant growth, but I don't think I would take a chance. Not for a wedding anyway. Sent from my iPhone...

You could consider just clarifying the soda from the start. You can keep a lot of the flavor in the suspension after discarding the mixed in solids. Options would be a centrifuge or gel based clarifying agents. Sent from my iPhone using Home Brew

The book seems really good so far. I really appreciate the scientific background that is included and I like the variety of recipes. Lots of stuff I want to try out. Especially the butter beer, but I'm not sure what to do about the grain mill because I don't really want to buy one. Sent from...

I made MrFoodScientist's horchata soda today. If have to say that I'm impressed with the flavor and texture. I wasn't too sure about it at first, but definitely a fun soda in retrospect. Next time I make it, I might dial back the sugar just a bit. Sent from my iPhone using Home Brew

I was hoping to ask where everyone gets their ingredients for their root beer. I have acquired most of my ingredients through our local health food store, Monterey Bay Spice Company, or Rose Mountain Herbs. A couple of my ingredients come from the local home-brew shop. I feel like these...

This is what I do: http://www.popsci.com/diy/article/2012-06/how-make-your-own-home-carbonation-system Sent from my iPhone using Home Brew

True Hawaiian pizza: Mae ploy sweet chili sauce Mozzarella Onion Spicy sausage Shredded pork chop Fresh cut pineapple Sent from my iPhone using Home Brew

I've read somewhere before that a real strong burn, like fever tree, isn't from ginger alone. You'll have to add something spicy to bring that out. If you wanted to keep from adding pepper flavor to your ginger beer, then you might want to just hunt down some purified capsaicin crystals and add...

Barbecue Chicken Pizza tonight. Before and after cooking: Sent from my iPhone using Home Brew

No idea Sent from my iPhone using Home Brew

http://www.amazon.com/gp/product/1612430678/?tag=skimlinks_replacement-20 Sent from my iPhone using Home Brew

4 stalks rhubarb, cut into 1-inch pieces 8-10 large basil leaves 3/4 cup raw cane sugar 1 cup water Combined all ingredients into a pot and simmered for 20 minutes. Cooled and strained the syrup and added it to 6 more cups of water. Force carb'ed to ~35 psi. Sent from my iPhone using Home Brew

Okay, so I was pretty hesitant about this recipe from The Artisan Soda Workshop, but since it seemed so prominent in the book, I decided to try it out. Turns out, it's pretty good. The rhubarb gives just the right amount of tartness and the taste of the basil is really nice. Very refreshing...

Working on my first sours now. On day 4 now. I'm assuming the brine is supposed to be cloudy? Sent from my iPhone using Home Brew

Jamaica sunrise sounds pretty good too. MrFoodScientist, you have a book coming out soon, yes? Sent from my iPhone using Home Brew

I rehydrate 1/4 tsp yeast in 1/4 cup warm water for ~20 minutes, then put it into the cooled root beer. Sent from my iPhone using Home Brew

I would guess that's your problem. I'm adding 1/4 tsp per gallon now. Sent from my iPhone using Home Brew

My guess would be that it's something to do with your fermentation process. Yeast can be very finicky and if you don't baby your yeast a bit, then you can get a lot of off flavors. That's what happened to me until I made a few specific changes. 1. I started adding more yeast. I was so worried...