Author Topic: Hard Root Beer in a comp?  (Read 6202 times)

Offline duboman

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Re: Hard Root Beer in a comp?
« Reply #30 on: December 21, 2013, 02:44:40 PM »

Noone has suggested filtering to my knowledge.  How about passing it threw one of these?

I have never filtered but thats how breweries deal with yeast and 70 bucks isnt as expensive as some of the other options i have seen:)
filtering was suggested earlier but since I really just keg this and am looking to only bottle a few for a comp it's really not worth the $70 right now.

The Commune Brewing Company-Perfecting the craft of beer since 2010

Offline tschmidlin

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Re: Hard Root Beer in a comp?
« Reply #31 on: December 22, 2013, 08:20:07 AM »
I'm pretty sure the campden dose rate is 1 per 20 liters, not gallons. But the dose also depends on pH.
For wine and cider, you typically use 1 per gallon to kill the wild microorganisms.  To remove chlorine or chloramine, it is 1 per 20 gallons.
Tom Schmidlin