Root beer question - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > Root beer question

Reply
 
Thread Tools
Old 06-14-2009, 08:30 PM   #1
duskb
Recipes 
 
Jul 2008
Los Angeles
Posts: 326
Liked 1 Times on 1 Posts



I got a bottle of that Zatarains extract and was about to brew up a batch today but I've read enough stuff from the archives to worry me about proceeding. Even though the directions on the extract explain that you should condition the beer in bottles the general consensus here appears to be that its actually risky and potentially dangerous, especially if you don't consume it right away because the yeast will blow the bottles up.

Not that I want to tempt fate but I assume many folks have been able to successfully make root beer in bottles without a catastrophe. Is there a trick to this? Why can't glass bottles work? How does one do it safely?

Cooincidentally, I was originally planning on kegging the crap but after reading up on it I am totally not onboard with the hassle of dealing with over-cleaning root beer flavored lines and o-rings, I finally got my kegs to stop reaking of Dr. Pepper. I need my kegs for real beer. Not to mention I don't have hoses long enough to accomodate the pressure anyways (7').

Bottles seem easy...some WLP001 and wait....I just don't want to deal with bombs...give me the straight scoop.
__________________
----
Dusk Bennett
Audio Engineer
Los Angeles CA
www.duskbennett.com

 
Reply With Quote
Old 06-15-2009, 12:30 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,231
Liked 7732 Times on 5426 Posts


Plastic is recommended for soda because the yeast doesn't know when to stop. You add sugar to the soda, for flavor and to carbonate the soda. At warm temperatures, the soda can be carbed up in 24-48 hours. When the plastic bottle feels hard, you put ALL of the bottles in the fridge. That should slow down the yeast so you don't have bottle bombs. Of course, that temperature doesn't kill the yeast, just encourages them to go dormant. If the bottles warm up again, the yeast will continue to eat the sugar and the bottles will explode.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 06-15-2009, 03:45 AM   #3
Shooter
Almaigan Brewing Co.
HBT_LIFETIMESUPPORTER.png
 
Shooter's Avatar
Recipes 
 
Dec 2008
Dublin (No, not that Dublin)
Posts: 4,563
Liked 271 Times on 209 Posts


I only do two liters at a time, using, you guessed it, two liter soda bottles. I let them get rock hard and then into the fridge. Works great if you can easily cut your recipe down to that size.

 
Reply With Quote
Old 06-15-2009, 05:15 PM   #4
ifishsum
 
ifishsum's Avatar
Recipes 
 
Aug 2008
Portland OR
Posts: 1,447
Liked 9 Times on 8 Posts


When I use glass bottles, I just fill one or two plastic soda bottles from the same batch, store in the same place and use those to monitor pressure. When the PET bottles are nice and firm then refrigerate the whole batch. Just be sure they stay refrigerated until consumption, they will start up again if they get warmed back up.

I usually use champagne yeast (Red Star Premier Cuvee), about 1/4 teaspoon per gallon.
__________________
"If you're gonna be an ape, be a hairy one" - Spyder

Primary 2: Edwort's Robust Porter
Secondary 1: LW Pale Ale
Secondary 1: Blackened Soul RIS
Kegged: Dead Guy Ale
Kegged: Rye Pale Ale
Kegged: Haus Pale Ale
Kegged: Nut Brown Ale
Kegged: Afrikan Amber
Kegged: Jock Scott Ale
Kegged: Afrikan Amber


 
Reply With Quote
Old 06-21-2009, 06:00 PM   #5
jeremyjudd
Recipes 
 
May 2009
Lexington, NC
Posts: 54


Would it be possible to drop your yeast in, wait until the proper carbonation has been reached, and then cool or heat your bottles to the point where any leftover active yeast is dead so you have carbonated soda that will not continue to carbonate? I'd like to bottle some and ship to my father but I don't want the bottles exploding on the way over...

 
Reply With Quote
Old 06-21-2009, 06:04 PM   #6
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


Quote:
and then cool or heat your bottles to the point where any leftover active yeast is dead so you have carbonated soda that will not continue to carbonate?
Yes, you can pasteurize with heat, but that process can be a bit risky since the pressure increases while heating.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 06-21-2009, 06:08 PM   #7
Yuri_Rage
Gritty.
HBT_MODERATOR.png
 
Yuri_Rage's Avatar
Recipes 
 
Jul 2006
Southwest
Posts: 14,285
Liked 804 Times on 510 Posts


Carbonater cap FTW!
__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc

 
Reply With Quote
Old 07-20-2009, 04:05 PM   #8
Brewin_the_goods
Recipes 
 
Mar 2009
Posts: 106

Quote:
Originally Posted by ifishsum View Post
When I use glass bottles, I just fill one or two plastic soda bottles from the same batch, store in the same place and use those to monitor pressure. When the PET bottles are nice and firm then refrigerate the whole batch. Just be sure they stay refrigerated until consumption, they will start up again if they get warmed back up.

I usually use champagne yeast (Red Star Premier Cuvee), about 1/4 teaspoon per gallon.
That's using the old noggin there. I had this same question, and this is a damn good answer.
__________________
Quote:
Originally Posted by sundaybrewingco View Post
Sam Adams Cranberry Lambic made me want to punch myself in the face for drinking it.
Quote:
Originally Posted by 2bluewagons View Post
homebrew is for sharing. A$$hole brothers are for punching. See if you can cleverly combine the two.
Quote:
Originally Posted by Salanis View Post
And Jesus too. He loved wine. Total party guy. Rolls into a party, "What, all you have is water?!? Wine, bitches!"

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Root beer kegging question... capcrnch Bottling/Kegging 23 09-14-2009 08:16 PM
root beer recipe question LarryC Beginners Beer Brewing Forum 2 09-05-2009 04:42 AM
Root Beer question. OrvilleOrdinary Soda Making 3 11-14-2008 03:12 AM
Root beer question. :) Szerek General Beer Discussion 10 04-25-2007 03:27 PM
Root beer question. Szerek General Beer Discussion 10 03-28-2007 10:07 AM


Forum Jump