OK folks, I didn't do any reading up on root beer. A couple of months ago I made a 5 gallon batch using extract, 2 lbs. of table sugar and 3 lbs. of honey. Mixed and kegged it it and put it in my keezer. A month later it showed no signs of carbonation, so I did a little reading and found that the 10psi I had my regulator set to was only about 1/3 of what I needed.
I tried to remember to hit it with 40psi a couple of times a week and then reset the regulator to beer pressure for the 3 kegs of beer, but as yet haven't remembered often enough to manage much carbonation. Getting old and forgetful, I guess. Also had an elusive CO2 leak that I finally found after 15# of gas, which didn't help.
I've decided to ferment it and need a bit of guidance from someone with hard root beer experience. It tastes the same as when it was kegged, so should be OK as far as contamination goes. My plan is to dump the keg into my BK and heat it to about 180 for maybe 30 minutes and then chill to pitching temp. Next, I'll rack to a fermenter and pitch Lalven EC-1118 after taking a gravity reading. Ferment at 67*F, tasting samples every day after 2nd day and when it reaches the desired sweetness, hit it with a campden tablet, keg and put in the keezer at 38*F with 12 psi CO2. Would I be better off to just let it ferment out and back sweeten to taste with Splenda once it is carbonated?
Any feedback one way or the other appreciated.
TIA,
Bob
I tried to remember to hit it with 40psi a couple of times a week and then reset the regulator to beer pressure for the 3 kegs of beer, but as yet haven't remembered often enough to manage much carbonation. Getting old and forgetful, I guess. Also had an elusive CO2 leak that I finally found after 15# of gas, which didn't help.
I've decided to ferment it and need a bit of guidance from someone with hard root beer experience. It tastes the same as when it was kegged, so should be OK as far as contamination goes. My plan is to dump the keg into my BK and heat it to about 180 for maybe 30 minutes and then chill to pitching temp. Next, I'll rack to a fermenter and pitch Lalven EC-1118 after taking a gravity reading. Ferment at 67*F, tasting samples every day after 2nd day and when it reaches the desired sweetness, hit it with a campden tablet, keg and put in the keezer at 38*F with 12 psi CO2. Would I be better off to just let it ferment out and back sweeten to taste with Splenda once it is carbonated?
Any feedback one way or the other appreciated.
TIA,
Bob