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So, this is a unfermented malted drink (soda-style). I had them at 62C for 45 mins (temp. probe in one additional, open bottle). That should have done the trick, right? Best regards, Phillip

Hey guys, to prevent bottle bombs, what is the recommended pasteurization I should go for? I have the formula to calculate the temp/duration for my water bath but I struggle to find what PU numbers are recommend? 20 PU? 40 PU? 60 PU? 1000 PU? Best regards Phillip

Hey guys, I am brewing mostly german beers (b/c of my heritage) and routinely do a 5 gal batch of Pilsner. I have done this one 6 times and have had consistent results in terms of OG, FG, taste and smell. The last one came out funky. After secondary and lagering (2C, 3 months), it is...

Hi, i am somewhat experienced with brewing but new to soda making. I have a recipe that I like. My process today is: - Boil the juice/water/sugar mix in a pot - Fill the boiling liquid into a clean PET bottle (sanitization happens through the temperature) - Force-carbonate with CarbaCap I am...

Thanks guys. Will let it bubble for another day or two, then do a diacetyl rest for two days. Then transfer into a keg. I guess my question is, if the yeast will keep fermenting even if I cool it down to 35F?! Can I still expect the FG to go down to 1.011 (or so) ?

Hey guys, I started with DME, then went all-grain. Moved from cooler mash tun up to a grainfather. Did a Kölsch and an IPA in the GF. Came out well. Then, I did my first lager. With the experience above, I am pretty sure I didn't do anything stupid until into the carboy. Not sure if I...