Mine has been in tertiary off the oak and nibs for a couple mos now. Bitter from the cocoa, tannic, and over oaked, I think a few more years will do it some good.
I did a skeeter pee iced tea mead on a us05 cake which turned out great. Followe the usual recipe. Came out around 9%. Smoother than the stuff I made with wine yeast. I say go for it!
Also, if you want to go through the trouble for something, I would say you could pasteurize (or at least refrigerate) a soda with natural sugars. I think it's the unfermentables that will have a greater effect on the flavor and mouthfeel of your soda as compared to where you get the actual...
To me it makes immensely more sense to just sweeten with unfermentables, steep grains for malty character, and prime with dme. Going through all the trouble of a mash for a small amount of sugars just doesn't seem worth it.
Bumping this to see if anyone has any experience with it. I'm thinking a bit of crystal or honey malt might do some good in a root beer or cream soda. Can anybody think of any downsides?
I've seen a number of root beer recipes that call for using vanilla extract, but as long as I'm going to be steeping some frickin roots and bark in my soda I figured I'd go all natural. Does anybody have any recs for conversion of vanilla extract to usin beans with a 1 hr steep/ simmer. I...
If you are going for dry yeast you could try a couple of the fermented safbrew yeasts (wheat or belgians) and compare them to a batch of your gold standard Nottingham.