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Old 09-24-2013, 03:40 AM   #1
scobysurfer
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Default Brewing hard root beer with grog

After boiling down the ingredients, does anybody leave the grog in there while its brewing or do you strain it out? My brewer buddy suggests keeping it in, while the recipes I read albeit for non-alcoholic roots suggests straining them out.

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Old 10-02-2013, 04:32 PM   #2
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Anyone with insight into this?

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Old 10-02-2013, 08:51 PM   #3
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What's grog?
You can't be referring to the only thing I know as grog

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...it's fine if it's fermenting.
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Old 10-06-2013, 05:16 PM   #4
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I probably have my terms mixed up, but I'm referring to all the ingredient/plant matter used for the root beer flavoring ie. roots, beans, herbs etc... The question is, do you leave it in during fermentation or strain it out?

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Old 10-08-2013, 11:02 PM   #5
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strain it out is what i do but i dont ferment it. i force carb. i would treat it like a beer

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Old 10-24-2013, 01:16 AM   #6
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Quote:
Originally Posted by scobysurfer View Post
I probably have my terms mixed up, but I'm referring to all the ingredient/plant matter used for the root beer flavoring ie. roots, beans, herbs etc... The question is, do you leave it in during fermentation or strain it out?
Strain it. You'll start leeching bitter tannins out of the vegetal matter after a while.. over-extraction.
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