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Old 05-08-2012, 02:51 AM   #51
r2eng
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I like bigger flavor... it's cheap enough to try 4oz and make your own decision.

Next time go 6oz, or go 4oz Zatarains and 4oz birch beer. Bam!

awesome!

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Old 05-22-2012, 02:12 AM   #52
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I have a question regarding the recipe - is the extract not strong enough that you have to simmer/steep additional roots and then add that to the sugar, water and extract? I'm just curious. Or is it that you prefer stronger flavored root beer?

I'm looking at various extracts as well. I have Rainbow Flavors Root Beer extract. It needs a little more sugar to bring it up to where it should be compared to their instructions. Although I don't feel the flavor is as strong as it should be. But I've never used Zatarain's yet. I'd like to try them out soon.

My plans are to make a few larger batches and set up a rootbeer stand for my girls to help run at art festivals and fairs this summer.

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Old 05-24-2012, 03:02 PM   #53
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The general consensus on the Zatarains batch I did, is that there is too much spice. I bought enough extract to do another batch so going to try without the spices and see how it is. So far the McCormick has gone over the best. I have yet to do one without spices. At some point I would like to try Corn syrup instead of sugar cause some of the response is that it tastes "diet".

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Old 07-21-2013, 03:09 AM   #54
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Just kegged a similar batch of this with my daughter. No Zatarains here, so we used the regular "old fashioned " extract that every homebrew shop seemed to have. Also, skipped the anise and substituted a half of a vanilla bean diced up into the steeping pan. For comparison sake, we took a little taste of the extract mixture and chilled it in a glass before adding the steeped mixture. It tasted good, but was a little lacking. Did the same with the final product before kegging. All agreed that the extract product PLUS the licorice, sarsaparilla, and vanilla was Much, much better. It tasted great! Can't wait to taste it carbonated!

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Old 08-07-2013, 10:54 AM   #55
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I made a batch last week with the kids.. not bad.. but when you smell it. It has a very strong extracty smell. Off putting.. I used 6oz as directed. Used sasperilla as my sassafras root sat around to long. Kids like it. But has the nose of something highly processed. Maybe my calculations were off somewhere. I'll definitely make again but maybe mix it up a bit.

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Old 11-19-2013, 11:55 PM   #56
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Quick question on this recipe if anyone can answer: I want to try this; but I would like to add some molasses to improve head retention (as is discussed in the thread on the soda sub-forum). How should I go about substituting this, for some sugar perhaps?

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Old 11-20-2013, 04:22 AM   #57
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As has been said above, the cool thing about soda is you can taste it and add more!

Chill a glass, try it and adjust.

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Old 03-12-2014, 07:29 PM   #58
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sasafras is fine
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Old 04-20-2014, 09:07 AM   #59
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Im new to this and ive been seeing this word "force carb" alot what exactly is force carbonation and how is it done? im trying to barrel rootbeer but i dont want an alcohol content. is force carbing a way i can do this?

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Old 04-20-2014, 09:44 AM   #60
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Quote:
Originally Posted by dwolf1203 View Post
Im new to this and ive been seeing this word "force carb" alot what exactly is force carbonation and how is it done? im trying to barrel rootbeer but i dont want an alcohol content. is force carbing a way i can do this?

Force carbing is simply carbing a keg from a co2 bottle. You could easily make a non alcoholic rootbeer this way. I would assume you would just mix the flavor extract with water add to the keg and carbonate with CO2. Usually when using the term "force carbing. " they are referring to setting the regulator to a higher pressure than desired, then shaking the keg to force the co2 into solution faster when after shaking and re-hooking the co2 back up you don't hear gas rush back into the keg then bleed off excess gas reset to serving pressure and enjoy. Personally I usually set it to serving pressure and giving it a week or so to come up to pressure.


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