Originally Posted by saramc
Can you share your "process" for making the rootbeer? Some boil water and steep for hours, others caramelize their sugars, some add spices at different stages since the ferment can yield various results depending on when you add ingredients, etc.
1. In a large deep pot, put in 4 quarts of water.
2. While water is heating up, place all ingredients into pot except brown sugar.
3. Let boil for 30 minutes.
4. Add brown sugar toward end of boiling time
5. Add the remaining 4 quarts of water. Turn off heat and let steep to 60-95 degrees F (70-75 degrees may be optimal). Any hotter and yeast will not survive.
- If bottling
a. Pour liquid through fine mesh funnel into Ale Pale
b. Once target temp has been reached, add yeast and stir thoroughly and fill bottles
- If putting into jug(s)
c. Pour liquid through fine mesh funnel into jug
d. Once jug has been filled add 1/4 tsp. champagne yeast
6. Let sit for 3 days then put into fridge for another 3 days to chill and slow down yeast activity.
I just made some of this today and this time the only step that changed in the process is step 2. I put in all ingredients except brown sugar, honey, and vanilla extract. I put those ingredients in at the last 5 minutes. another thing I did was when I had to add the other 4qts of water, half of it was ice and the other 1/2 was in water form. I did this just to speed up the cool down process.
Based on my current method, do you have any suggestions/recommendations on when I should be adding things, or maybe something I should be doing different in my process?
Thanks for your help on this.