Recent content by TheWhitner

I just ordered Red Star Pasteur Champagne Yeast, Lets see how that works. Anyone else with some Helpful hints - Is this a toss down the drain Batch?

It was the Red Star Bakers Yeast. I used 1/4 Tsp for a Gallon

So my first batch was made. I opened a bottle only after 3 days. There are 2 that seam rather firm so I sat them in the fridge for about a day and a half. I grabbed the bottle and gave the lid a twist. The soft sound of a carbonated beverage rang out. I grinned. I pulled out my pre-chilled glass...

Ok made a small batch today (First batch) I used 500ml PET Bottles so now I will wait to see how it will turn out!! :ban:

Ok that all seams good. Looked up the Specifics of the maltodextrin that sounds interesting. Just a few more questions: Decanter vs. a strainer at the end - (Or do you get a bad flavor?) Does the Yeast ever stop? (I know cold will slow it down but in say a 2 Liter scenario...

So... is that for Room temp? I am pretty thorough so I will be keeping a log of each batch. I also read where someone will put the bottle into the freezer (once hard enough) and wait till almost frozen then decant into other bottles and then pop them into the fridge. Any thoughts on that...

So I have decided to Dive into the Root Beer Home Brewing. I got some Red Star Yeast and I ordered some Hires Extract to start with. I got a Older bottle capper form my Mother who picked it up years ago and never used it. So I am going to go with PET 2 liter bottles for now just in case. So...