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Old 09-18-2013, 10:29 AM   #21
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The lactose doesn't really give enough sweetness to contribute a whole lot. It's more for head retention and to give a "root beer float" flavor to it. You could potentially use other non-fermentables, like Splenda, but I don't out of personal preference.

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Old 11-09-2013, 12:47 AM   #22
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Want to try this... and see your making a one gallon batch the kegging, what are you kegging into?

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Old 11-10-2013, 06:59 PM   #23
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I actually scaled up and kegged a 3 gallon batch in a 5 gallon corny. Same recipe just everything multiplied by 3. You could use any size corny as long as you purge the O2 though.

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Old 11-12-2013, 04:25 PM   #24
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Quote:
Originally Posted by Bauerbrewery1989 View Post
I actually scaled up and kegged a 3 gallon batch in a 5 gallon corny. Same recipe just everything multiplied by 3. You could use any size corny as long as you purge the O2 though.
OK cool I just was looking to make a 1 gallon to see if it will work out well. I might give it a try thanks!
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Old 11-13-2013, 11:45 PM   #25
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If you're feeling ambitious you could also bottle and pasteurize as you would cider. It works but you just have to make sure it doesn't overcarb.

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Old 01-19-2014, 03:25 PM   #26
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I'm assuming that the sugar during bottling is corn sugar? I would like to make this but I am unsure which sugar to use.

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Old 01-21-2014, 10:31 AM   #27
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No carbing sugar needed, there is already more then enough sugar when adding the extract/sugar. You will need to keep them in the fridge/pasteurize them when they are carbed or they will explode.

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Old 01-28-2014, 05:24 AM   #28
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Cool thank you. I plan on making a 5 gallon batch and have multiplied everything by 5. My question is, do I need to multiply the sugar, honey, and root beer extract as well? I'm assuming I do, but 5 cups of sugar plus 25oz of honey seems like it would make a bottle bomb for sure. Also, 10 tbsp of root beer extract seems like a lot as well.

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Old 01-30-2014, 12:43 AM   #29
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the problem is, you are going to get bottle bombs no matter what. You need the sugar because unsweetened root beer is not very good. The thing is though, the yeast will keep eating and eventually overcarb it. By putting it in the fridge you hibernate the yeast, so they won't blow the bottles. I've tried to find ways around it but the best option I've found is the fridge or pasteurizing,

You could try adding 3 gallons worth of sugars and extract to see what it tastes like. Just keep adding in increments until you get the right taste. You will be suprised how much you will need though, i thought the same thing with a 3G batch but it came out great.

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Old 01-30-2014, 01:25 AM   #30
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You can use 2 liter bottles or smaller. You bottle as normal and leave at room temp until the bottles get hard, then fridge them all and keep them cold until use or the yeast will continue to eat the sugar and the bottles will explode.

If you use glass you need to pasturize to kill the yeast......or you get a keg set up

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