Nothing has exploded yet
December 30, 2011
I am very grateful to say that nothing has exploded yet. But I have learned some interesting things.
One – Champagne yeast fizzes up very slowly so it’s not like bread that doubles up in a few hours. This is good because it means no explosions… yet.
Two – It’s yeast, so there is a bread-y taste to the root beer. That’s just how these things are. Apparently there is some kind of liquid yeast that has a cleaner taste but I’d have to track that down.
Three – There is a great deal to be said for small batches while you are finding your feet. If things go south you really don’t want to have to dump a whole lot and it’s not like there’s all that much work involved… although sterilizing things takes a very long time.
Four – Ginger Beer, Ginger Beer, Ginger Beer…. that’s what is on tap next.
Five – If I scale down to smaller batches then I’m going to need a smaller bucket for mixing.
That’s the report from the home soda shop.
night
