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Old 01-21-2012, 08:17 PM   #1
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Default Ferment before bottling?

Have been doing a lot of online research about making root beer from scratch, I made some with extract and I did not like it. In my reading a lot of people are saying to ferment the root beer for a bout 12 hours befor I bottle and other people say just bottle rite away. Any advice?

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Old 02-08-2012, 02:41 AM   #2
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Ive done a few batches.

Go straight to the bottle. It avoids contamination.

You need to be careful not to use too much yeast. Too much yeast will makes your bottles explode.

Dang, I think I'll have one right now.

Thanks for bringing it up.

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Old 02-19-2012, 08:36 PM   #3
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I am using an Ale yeast. Because I am letting it sit for 12 hours before bottling I am using a whole packet of Yeast (11.5 grams). All recipes I have seen ask for quarter table spoon for 4 gallons that dose not seem like very much. How much yeast would you suggest.

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Old 02-20-2012, 03:13 AM   #4
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I have always gone straight to the bottle. If you let the yeast start out of the bottle, you will not have control of their multiplication.

There should be instructions with the extract.

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Old 02-20-2012, 03:15 AM   #5
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There should be related threads showing up at the bottom of the page, but 'm not seeing anything.

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Old 02-21-2012, 12:17 AM   #6
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I am not using a extract. I am making with all root

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Old 02-21-2012, 01:57 AM   #7
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OK, We need to determine the correct amout of yeast for a given amount of sugar and liquid volume.

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Old 02-21-2012, 02:31 AM   #8
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http://www.chymist.com/root%20beer.pdf

A lot of the threads I read said to use plastic bottles. I use 22 oz glass. I have had a couple of them explode. I also had a batch of beer that I over-primed, a few bottles exploded.

I seem to remember 1/4 teaspoon of yeast from my adventures also. If I have it right, it stops fermenting when it runs out of air from reproduction and leaves most of the sugar undigested.
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Old 02-21-2012, 02:37 AM   #9
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Not really. The amount of yeast is really immaterial, as the yeast will reproduce anyway.

The more yeast that is used, the "yeastier" the soda will taste, but it won't be more or less carbed if done correctly.

I use about 1/4 package of dry champagne yeast in 2-4L of soda, as it's the most neutral flavored yeast. I put it in bottles right away, and then let them sit until hard (no glass bottles). Once they are hard, I stick them in the fridge and keep them there.

I usually only do 2L at a time now, as my kids are grown up and no one drinks much soda. I've found that I like force carbing with co2 more than using yeast as it's more predictable and doesn't have any sediment, but I still do it with yeast occasionally.

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Old 02-21-2012, 04:51 AM   #10
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Thanks guys this is a really big help. I'll let know how it comes out

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