Slobberchops
Active Member
So yesterday I made my first batch of home-made Root Beer, into which I pitched some US05 a couple of hours prior to bottling for carbonation. I read on a soda website (http://www.greydragon.org/library/brewing_root_beer.html) that:
"Once the pressure in your bottles gets to a certain point, the ale yeast will be killed off because it can't live in a high pressure environment."
I have too many memories of broken beer bottles in my basement to believe this statement (I had a Westy 12 clone that went HORRIBLY awry). This root beer is sticky-sweet stuff, and I have a hard time believing the yeast are going to procreate themselves into extinction in such an environment. If a Belgian ale can blow up from pressure, surely this stuff can. Right?
Thoughts on this? I'd planned on waiting until my root beer got good and carbonated and then put it all in the fridge to stop fermentation. Or can I realistically expect in-bottle fermentation to just stop on its own, despite an abundance of yeast-food?
I thought about posting this in the soda forum, but there are obvious implications for beer here also.
Thank you
"Once the pressure in your bottles gets to a certain point, the ale yeast will be killed off because it can't live in a high pressure environment."
I have too many memories of broken beer bottles in my basement to believe this statement (I had a Westy 12 clone that went HORRIBLY awry). This root beer is sticky-sweet stuff, and I have a hard time believing the yeast are going to procreate themselves into extinction in such an environment. If a Belgian ale can blow up from pressure, surely this stuff can. Right?
Thoughts on this? I'd planned on waiting until my root beer got good and carbonated and then put it all in the fridge to stop fermentation. Or can I realistically expect in-bottle fermentation to just stop on its own, despite an abundance of yeast-food?
I thought about posting this in the soda forum, but there are obvious implications for beer here also.
Thank you