At bottling, add Indian sarsaparilla and molasses to 1 qt water and boil 20 min. Bottle with oxygen-absorbing caps if possible.
I just made this and have an extra keg around. If I'm going to keg this beer, would you recommend doing the same (albeit less molasses?) and carbonate naturally in the keg?
If force carbonating, which I'm thinking I will do, what about making up a quart of molasses/sarsaparilla tea for a secondary for about a week?
The fermenter smells heavenly, I'm really excited.
Bottled: Quad, Cherry Dubbel, Sour Brown, Flanders Red, 12-12-12 Wee Heavy.