Recent content by Afri

e mail me I use B17 leaves all the time in my brews

Pasteurizing wort: Only thing you can is add co2 for the gas to get bubbles. I don't bother with co2 I don't require foam or bubbles I only require taste and kick bubbles and foam is for kids for a mustache. I have pasteurize wort from 50C to 53C 10 minutes saving lactic acids for heath of...

Only thing you can is add co2 for the gas to get bubbles. I don't bother with co2 I don't require foam or bubbles I only require taste and kick bubbles and foam is for kids for a mustache. I have pasteurize wort from 50C to 53C 10 minutes saving lactic acids for heath of course can go to 55C...

before no one give a **** they used what they had wheat corn water fruit sugar wild yeast done

If anyone wants that chemical drink its cheaper to buy a six pack. I make my own to by pass all the chemicals. I use a very low temperature pasteurization to save my probotics lactic acid have buzz and be and have a healthy drink.

Yes Ferment your mangoes for 7 days I filter and add fresh mango juice with pulp for for the mango flavor. I all so make mango syrup and mix that to the other half to have a strong sweet Beer. But If I don't want to go threw all that. I stop fermenting on the 5 th day and pasteurize you have 70%...

I never brew the way everyone says. All recipe seem to be off for me Their brewing time aging to hell and back for a dry piece of S. If I want the seem crap that is be sold it cheaper to buy it. I make Mango I never use any of your ing. look for recipes that has mango small amount of yeast...

pasteurize at 54 C for 5 minutes careful not to go over then you will have a nice drink over pasteurize you kill the new Bactria. I only ferment for 72 hours nice sweet and sour drink alcohol 6%. Could add a cup of Mango syrup for your taste..