Recent content by MMBB

I've brewed a few batches of ginger beer and each time it has taken the yeast a very long time to chug through all of the sugar. I am wondering if it is because I used table sugar as the sweetener or if it is due to acidity from lemons. Each time I've used 5lbs of table sugar in 4g of spring...

Ginger Beer can be fermented and alcoholic and or it can be non-alcoholic. The non-alcoholic varieties I've tried tend to be cloudy and have more ginger flavor than ginger ale. Ginger Ale is non-alcoholic soda

More of the ginger punch and heat but also making clean up/brewing a little easier and somewhat, hopefully, more exact. Taking extraction with water out of the mix and using juice might be more consistent.

I've made two batches of ginger beer so far and my last one was the most successful. I've had terrible luck with bottle pasteurizing so I elected to ferment dry, stabilize chemically, and back sweeten. 13oz of fresh ginger, grated 5 lemons, halved 5lbs of white sugar 1 packet of Safale S-04 4g...

Has anyone used a masticating juicer instead of using blended/shredded ginger and stabilized the juice with campden? I'd like to compare the flavor of ginger beer that hasn't seen any heat vs. making a ginger tea.

Oh, it works fine for lower volume beers. I tried to bottle a ginger beer I brewed, which was at around 3 volumes, and the bottles lost most of their carbonation during bottling. I got the keg to near freezing, used 15 feet of tubing, chilled the bottles and beer gun, keg pressure turned down to...

I did see that video suggested but the other issue is that I live in a small apartment so a bigger piece of gear like that takes up valuable space that I don't have. I stopped brewing beer for a while due to space constraints. Right now I only do cider, mead, and soda because they take up less...

Thanks for the tips DuncB! I have looked at the WW counter pressure filler but the new price tag is a bit much for me to justify purchasing. However, spending money on the Blichmann, and then another ~$100 on one of the counter pressure fillers just to find out that I should have bought the WW...

My Blichmann beer gun isn't cutting it for bottling high CO2 volume brews and soda. Looking to try out a counter pressure filler to see if it works better.

Kinda what I figured Yooper. Looks like force carbonating and then chilling for several days prior to putting it in bottles is the best plan. Thanks!

I suppose I could keg warm and then use ice to chill the keg down at bottling time being at that point, setting pressure to keg temperature won't be as important.

I've brewed a batch of ginger beer to give as holiday gifts and I aim to stabilize with Potassium Metabisulfite and Potassium Sorbate and back sweeten before kegging and force carbonating then transferring to bottles to be given out as gifts. I have tried to back sweeten then pasteurize...

PM sent

I did browse through a post a little bit ago that put forth the theory that doing a step mash in lieu of a decoction would produce the same result. I'll have to go back and do a little more reading. However, I'd like to try it the traditional way as well.

Thanks dmtaylor! Why did you decide that the protein rest wasn't required for that brew?