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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > Root Beer Recipe
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Old 07-26-2012, 05:43 PM   #31
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Sorry to hear about her condition -- certainly makes brewing a challenge in expect.

I get the occasional charter guest who is gluten intolerant.

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Old 07-27-2012, 07:05 AM   #32
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Quote:
Originally Posted by robbyhicks
If you dont have a kegging system to force carbonate the soda, you have to use yeast to do it naturally... In making beer when you add yeast they eat the sugar and produce co2 and alcohol... Theres not much alcohol in the soda because the fermentable levels are down & we dont leave it under fermetation very long before putting the sodas in the fridge and stopping the process...
Just to be clear, the yeast are only to carb the bottles but if you keg you don't need the yeast. Is that right?
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Old 07-27-2012, 12:32 PM   #33
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I believe that is correct... Any keggers confirm?

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Old 07-27-2012, 02:09 PM   #34
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Yep, that's correct.

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Old 07-28-2012, 04:09 PM   #35
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Quote:
Originally Posted by dallasdb View Post
Just to be clear, the yeast are only to carb the bottles but if you keg you don't need the yeast. Is that right?

Yes, that is correct. No reason to use yeast at all for force carb'ed soda.
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Old 07-28-2012, 11:33 PM   #36
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Can I just cut this recipe in half to scale it? And I'm using bread yeast to carb -- how much?

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Old 07-31-2012, 12:22 AM   #37
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Quote:
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Can I just cut this recipe in half to scale it?...
With a soda since you are not worried about things like mash efficiency you should just be able o scale it by simple division.
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Old 08-01-2012, 12:40 AM   #38
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Brewed sunday afternoon, 2.5 just scaled in halfusing the gluten free ingredients... Went to freezer/cooler this afternoon, bottles were nice & hard... The gravity sample we took on sunday was a little weak, we will see how it is carbed up... Used 1 or 2 tsp of nottingham dry yeast and 4oz of cane sugar for carbbing... I will crack one this evening after softball...

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Old 09-02-2012, 06:44 AM   #39
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Quote:
Originally Posted by robbyhicks
...Used 1 or 2 tsp of nottingham dry yeast and 4oz of cane sugar for carbbing... I will crack one this evening after softball...
How did it turn out?
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Old 09-07-2012, 10:58 PM   #40
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Brewed 5 gallons of this, tasted it and it was not near sweet enough for me. I added 2lbs dark brown sugar(boiled it first in a little water). and after stupidly adding hot liquid to cold carbonated cold liquid watched as I lost about liter on the garage floor before I could get the lid back on.

4 hours later it's much better tasting and I think it will be steller when fully carbed

Speaking of which how long will it take to carb at 26psi 40f?

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