I've actually found that its harder to get the rootbeer flavor out of the equipment afterward.
All you really need is rootbeer extract, sugar, water, champagne yeast.
I boiled up some water, added extract and sugar. Let it cool and then added the yeast and bottled immediately.
I used my old mr. beer fermenter to mix the yeast in and used it's handy spigot to assist in bottling. But I suppose you could just use a funnel.
Anyway, my old Mr. Beer container in now dedicated to rootbeer, because I can't get that smell out.
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Primary: Ó Flannagáin Standard Stout
Bottled: Pale Ale V1 (made with Crystal 40) || Pale Ale V2 (made with Crystal 15)
Planning: Bitter
Commercial: Dogfish Head Indian Brown || Sierra Nevada Anniversary
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