Brewing hard root beer with grog

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scobysurfer

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After boiling down the ingredients, does anybody leave the grog in there while its brewing or do you strain it out? My brewer buddy suggests keeping it in, while the recipes I read albeit for non-alcoholic roots suggests straining them out.
 
I probably have my terms mixed up, but I'm referring to all the ingredient/plant matter used for the root beer flavoring ie. roots, beans, herbs etc... The question is, do you leave it in during fermentation or strain it out?
 
scobysurfer said:
I probably have my terms mixed up, but I'm referring to all the ingredient/plant matter used for the root beer flavoring ie. roots, beans, herbs etc... The question is, do you leave it in during fermentation or strain it out?
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Strain it. You'll start leeching bitter tannins out of the vegetal matter after a while.. over-extraction.
 

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