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Old 11-24-2012, 11:34 PM   #21
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Well the recipe I had posted is still good and accurate. It's something I am still playing with so I am trying different things. As far as the wintergreen goes, it is subtle as far as the taste it has. I use it mostly for head retention but it does add a nice flavor to it. This is something you may want to also play with to see if you like it. But as I said, the flavor it does add is nice and very subtle. The maltodextrin turned out much better this time doing only 4oz/gallon. However I am not sure I like the cane sugar. I have made another 3 gallons tonight and have gone back to brown sugar. I think the brown sugar adds more of a flavor and sweetness I am looking for. If you ever think of that other question, don't be afraid to ask.

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Old 11-25-2012, 12:29 AM   #22
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The local health food/herb store only has wintergreen in the pure oil form. Would this work or would adding it be too strong?

I see that you are from Minnesota. Have you ever tried Princess Potosa root beer from Potosi Brewing in Wisconsin? Or maybe the root beer from BackPocket Brewing in Iowa? I would love to be able to make something similar...I'm hoping this recipe is just what I'm looking for!!!

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Old 11-25-2012, 10:17 PM   #23
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I think i have heard of people using Wintergreen oil, or at least trying to, but i have not seen or heard of anything solid on its uses. I would think it would be very easy to add to much oil and would give it a very strong Wintergreen flavor. I have not tried any root beer from either.of those places. I may need to track them down and see if i can't get some sometime to check it out.

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Old 12-13-2012, 12:25 PM   #24
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The Sassafras is very expensive! Any idea how much 1/4 c. is by weight? How many gallons of Root Beer will 1/4 lb make?

Also, how long does this keep, kegged (and force carbonated)? I was thinking of adding k-sorbate to it for stability.

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Old 12-13-2012, 12:44 PM   #25
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So I am looking to make some rootbeer now. I bought a bunch of kegs and ended up with a rootbeer keg. I've read a bunch about how you cannot get that flavor out of the keg and it will effect your beer. So I thought wjy not just make some rootbeer but I have a few questions.... If you can't get the flavor out of the keg how do you get it out of you kettle? Do you use something different to boil the rootbeer? Last, if you keg it do you pour it right out of one of your perlicks?

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Old 01-05-2013, 09:08 AM   #26
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Quote:
Originally Posted by malweth View Post
The Sassafras is very expensive! Any idea how much 1/4 c. is by weight? How many gallons of Root Beer will 1/4 lb make?

Also, how long does this keep, kegged (and force carbonated)? I was thinking of adding k-sorbate to it for stability.
It's not expensive at all. Just take a walk in the woods, the stuff grows from Florida to Maine. The leaves are easy to spot and even easier to smell.
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Old 01-08-2013, 01:46 AM   #27
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http://www.google.com/search?num=10&hl=en&site=imghp&tbm=isch&source=hp&biw=1024&bih=653&q=sassafras+leaf&oq=sasafra&gs_l=img.1.7.0i10l10.1026.2891.0.6638.7.7.0.0.0.0.274.1160.1j5j1.7.0...0.0...1ac.1.XXJFNtsBhgc

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Old 01-08-2013, 07:58 PM   #28
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Well since this thread has been necrotized I would like to ask a few questions.

I am looking to make this in 15-20gal batches and force carb to eliminate the chance of any alcohol content (since this is for a business).

The question is the same as Trents up above, how well does this clean up out of a boil kettle? Will it leave residual taste in anything boiled afterward in the same kettle?

I understand hoses etc. will all have to be dedicated solely to the making of root beer at that point and am working to secure that aspect along with dedicated corny kegs for this, but the kettle is a big consideration I have to account for.

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Old 01-09-2013, 05:33 PM   #29
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Glad to come upon this thread. Please don't let this message cause you to forget the question posted by Nightshade above.

Several months ago I googled about Root Beer. I remember reading something about one of the ingredients being quite poisonous if not prepared properly. I'm thinking that it was the sassafras root, but I can't remember. What I read had something to do with scraping away a part of the root/bark/whatever prior to using it.

I do have several more threads to review after having searched for "root beer" on the HBT forum, so I may find my answer.

Thanks,
Keith

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Old 01-29-2013, 05:26 PM   #30
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Bump for answers......

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