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Old 08-22-2013, 07:20 PM   #121
MikeHoncho
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[QUOTE=Bauerbrewery1989;5450445 "dude, we don't sell it because, like, you can make LSD with it, and stuff."[/QUOTE]

That is a different message board entirely.

This sounds delicious, what is the ABV coming out to?

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Old 08-22-2013, 09:19 PM   #122
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Hahaha, yeah, all I want to make is root beer.

The ABV depends, the original recipe gives an abv of around 4%, but another poster on this thread doubled the brown sugar and got it up to 8%.

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Old 08-23-2013, 03:56 AM   #123
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if you check out the thread, I posted the ebay handle of a guys I purchased it from. he digs it up to order and will even clean and cut it up for you. PM me if you need a link, etc. Im too toasted right now to look for it.

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Old 08-25-2013, 11:10 AM   #124
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Well, I went to check on my batch of this last night and found it covered with an infection! Crap!

Not sure what happened but I was really looking forward to this. Guess I gotta try again.

Could temperature fluctuations cause an infection like that? I'm typically very good about sanitizing everything.

Oh well, off to the brew shop again.

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Old 09-06-2013, 06:33 AM   #125
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Finally got around to popping the caps and adding champagne yeast a few days ago. I was thinking my hard root beer might be TOO alcoholic, but as of today there's a bit of bubbles in my PET bottle and she seems to be filling up with gas, albeit slowly, so I think I'm in good shape.

Will keep you all posted.

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Old 09-06-2013, 01:58 PM   #126
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Good to hear, hope it comes out good and carbed for ya. Im waiting on a batch I made on Monday. Added 10oz Honey malt, 8oz crystal malt, 6oz caramel 40l, and 2oz caramel 120l to the original recipe. Should be interesting to see the results. Smells amazing though.

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Old 09-06-2013, 09:36 PM   #127
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im going to brew this tomorrow! 2 row, some munich, tiny bit of flaked barley, and i like the sound of that 120L addition so may throw in a small amount of crystal or special B then follow the rest of the recipe as is. cant wait...

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Old 09-07-2013, 05:36 PM   #128
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I made this with the original recipe. Awesome flavor. Definately use a plastic bottle to check carb level daily after 4 days. I left it for seven and it is overcarbed. Yours may or not be, but carb level needs to be watched.

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Old 09-08-2013, 01:23 AM   #129
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i brewed this today and wow...1.085 OG after cooling to pitching temps...I forgot to factor in the brown sugar and lactose into my grain bill for gravity. hopefully it will ferment out enough, i think 12 points are just for the lactose, should be malty enough! I calculated water additions to end up with about .85 gallons post boil so that when I add the 1 cup sugar dissolved in 1 cup water, honey, and extracts at bottling I will get closer to 1 gallon- can always top off with water if Im short at that point.

.85 gallons hard root beer
1.4 lbs 2 row
.085 munich 10L
.07 lbs flaked barley
.05 lbs special B
.25 lbs brown sugar
.25 lbs lactose
.2 tsp Irish moss 15 mins (dk if necessary but used grain so went with it)
US 05

Mashed with 2 qts water at 150F for 55 mins. Double batch sparged with 4.4 qts 185F water and boiled 60 mins, adding lactose and brown sugar at 15 mins. Currently bubbling away in fermentation chamber at 67F!

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Old 09-09-2013, 07:44 PM   #130
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So I'm getting ready to bottle a 2 gallon batch and I was just wandering. Do I need to double the Water, Vanilla extract, Honey and Root Beer Extract or will that be to much for bottle carbing???

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