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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > How do you get foam in a root beer?

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Old 12-22-2011, 02:01 AM   #11
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was going to make the hose suggestion but after re reading your post I see you are fermenting............no clue but the molases worked for me with force carbonation

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Old 12-22-2011, 02:21 AM   #12
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I use maltodextrine in my homemade soda to help with body. It seems to improve head retention too. I make syrup though and add carbed water to taste.

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Old 01-20-2012, 06:02 AM   #13
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So I know that this might sound a bit back alley, but what about non toxic liquid soap? 1/2 drop per liter and I can't taste it in root beer, but the foam stays.

Ultimately you need a surfactant like yucca root extract(I couldn't find this anywhere), but that is what makes the bubbles stay not under carbonation. Think suds bucket, has no carbonation.

Try different amounts in a pint of water whisk a bit look at suds, then taste. Us the least amount possible then scale it up. If you force carb, the carbonation is there it just is letting the bubbles pop too easily.

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Old 01-21-2012, 08:06 AM   #14
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Do you wash your glasses in a dishwasher? Certain soaps kill suds! Ask your favorite bartender to sample their glass wash and try it again.

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Old 01-21-2012, 11:09 AM   #15
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I know a long time ago, the brewing industry used Gum Arabic to enhance foam.
Don't know the first thing about it but I know that they did it at least as an experiment.

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Old 04-07-2012, 09:26 AM   #16
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I used glycerine and lactose in my last batch of root beer. You could float a bottle cap on it the head with no soapy taste

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Old 04-10-2012, 09:06 PM   #17
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1/2 cup molasses will do the trick

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Old 04-25-2012, 03:33 AM   #18
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Yucca extract & malto dextrin is the same thing. Malto = tapioca starch = made from yucca.

Definitely adds foam retention. Gum Arabic is a pricey way to add foam and needs to be done at the end and carefully so you don't make it thick. Can make a nice simple syrup with it for adding foam to whatever in the fly.

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Old 11-13-2013, 06:40 PM   #19
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Default Foam and protein.

I just saw this forum topic after trying to figure out why beer and root beer foam. I was trying to create a recipe and needed the reason foam happened.
What I read was that with both the protein content was important. The proteins stretch, causing the head. Sassafras, birch bark, grains, quallia, and yucca have proteins. With beer it was said that the alcohol percentage, pH, and protein were factors. Too high or too low alcohol percentage prevented a head. 5% was ideal. I don't know how that relates to root beer unless trying an alcoholic brew.

These were two articles I found:

http://alansmysteriousworld.wordpress.com/2010/09/17/why-does-root-beer-generate-more-foam-than-colas-or-other-soft-drinks/

http://www.livescience.com/33128-why-does-beer-foam-.html

I hope this helps for the other mad scientists among us.

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Old 01-12-2014, 03:29 AM   #20
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Related to above, you need to use the actual spices, not an extract. Then you'll have more foam than you could ever want.

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