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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. C

    Freezing to kill yeast

    Sorry I didn't want to post a wall of text and tried to only post the pertinent information but ended up cropping off some crucial info. I was conditioning and pasteurizing in the bottle but due to exploding bottles, I gave that up. My method was to put about 40 bottles into a big plastic...
  2. C

    Freezing to kill yeast

    I need to kill my yeast to avoid bottle bombs. I don't want to use sugar substitutes and I'm making a homebrewed soda which needs to be sweet. I've tried pasteurizing in the bottle in a very aggressive manner but there was still a 5% failure rate. I've tried boiling the whole lot prior to...
  3. C

    Cream of tarter

    I don't know if root beer is the same but I use a heaped tablespoon for one corny of ginger beer.
  4. C

    Cream of tarter

    Ok, I'll look into getting a longer line. The internal diameter is 6.5mm(not sure of the imperial) but it's just fractionally too small for the quick disconnect barb so that I had to warm the hose with a hairdryer to get it over the barb and it's super tight. I was thinking about getting an even...
  5. C

    Cream of tarter

    Could it stabilize soda water? I'm having trouble keeping my sparkling water carbonated. The bubbles dissipate very rapidly upon serving. I want something to fizz like a commercial soda water. I'm force carbing at about 35.6 degrees and about 45psi. My serving line is about 10 feet.
  6. C

    Is the Beer Gun the fastest way to fill outside of full-auto?

    I'm doing this semi-commercially as in making enough to sell, but I haven't got a full factory going yet. I need to fill and cap bottles pretty quickly. From what I've seen, a counter-pressure filler is too slow and laborious for doing hundreds or thousands of bottles. Is the Beer Gun the...
  7. C

    Ginger Beer = Gag!

    I found using brown sugar did 2 things to my GB. 1.) it's extremely effective. The sugar gets converted in hours, rather than a day or 2. 2.) it doesn't taste right, ends up like treacle flavour
  8. C

    Ginger Beer Farts? GBP

    It's a few years later, but I'm making GB very differently to you, and I am getting a sulphur smell too. My method is: 1. Put the following into a big plastic barrel: strained juice (no pulp) from fresh, peeled ginger. I am also careful to include the white starch that remains in the...
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