Recent content by PiXeLaTeD

Dang. Sounds like you are one step away from building a recipe of your own. ;) So it knocked you out with three servings...what did the wife think? I've never made a ginger beer above ten percent, and my usual flavor additions are chocolate malted barley and/or anise. I find that both contrast...

Another noob mistake - feeling weary of checking gravity every so often, I just dropped (carefully) my hydrometer in the carboy, hoping for a close-to-daily difference. After nearly two weeks at 66-74f temperatures, depending on how cold I felt that day, I was down to 1.03 SG. Then I remembered...

Unfortunately, my addition of xanthan gum has shown to have been not the best idea, despite only being about 0.01 to 0.05 percent by weight. The liquid has a notably thick viscosity and the lack of ability to self-circulate (through convection) seems to be causing it to stall. I also failed to...

When you say 'hermetically close' I have no idea what you're talking about. If you're suggesting flip-top bottles that once contained beer, I am totally in agreement with your choice. Personally, I use flip-top bottles to bottle prime/carbonate and I would have it no other way this early in my...

I f\/*|<I/\/* love Germany. Anything more? What temperatures are you working with, and what volume of final product are you looking for? I tend to use this to convert from sugar in g/L to potential alcohol - h //www.distilling-spirits.com/tools/calculations/sugar-alcohol-conversion/ If you want...

Does Germany have a drinking age, these days? Because that of the U.S. is 21 and I'm pretty sure I'm on thin ice advising you of how to make alcoholic beverages.

If I wanted to make it candy-like and have an unctuous (may not translate well - dark and refreshing to those who like dark flavors), sweet flavor, I'd let my rhubarb crisp in a pan, like letting garlic brown in butter, but in a pan with no oil. Gentle heat until it reduces, then add in the...

The newest one is considered the most viable as far as bacterial and fungal colonies. The older one is primarily cellulose with a bit of living bacteria and fungi in it, while the newest one tends to contain a larger concentration of reproducing bacteria and fungi, as well as the nutrients that...

At your current sugar content, fermented dry with good yeast you could attain 5+% alcohol. I would add my ginger bug, allow it to carbonate and, if not drinking quickly, stabilize with pasteurization (if you're using a good bottle) or maintain at near freezing temperatures. I use this tool to...

I've never tried this with rhubarb, but I have a couple questions that are relevant to yours - 1. I'd suggest preparing the rhubarb in whichever way you prefer it's taste. If you want a darker flavor, you can always experiment with varying levels of charring, or even caramelizing your sugars...

Thank you, again. You make a very good point. Perhaps I am a bit too hasty in my attempts to get a satisfying brew. Making 5 gallons as an experiment, for example... I figure whatever comes of it will be enjoyable whether it achieves my goals or not.Though I must put forward that viscosity is...

Ahhh... So the dense foam I'm seeing after nearly 24 hours is likely due to the tiny bit of xanthan gum (a polysaccharide) that I'm using as opposed to any protein in the liquid. Hmm...I would like to find some proteins that might create those molecular bonds in order to give the appropriate...

I'm about to try this recipe 5lbs. table sugar, 1lb brown sugar, ~150g (eyeballed) fresh ginger root (ground) ~1tsp xanthan gum (hoping for body and head retention) A half lime's juice for yeast health. 2C coffee grounds split additions (dark roast, fresh ground, brewed hot for first addition...

Hello, I'm a new member on the forum, but I've been brewing for about a year, now - if you don't count my apple wine adventures as an adolescent - and just got my first three carboys a few days ago. No more buckets! :ban: I started my most-recent batch of something reminiscent of ginger-beer...