So I've been through a few batches of Root Beer using various supplied root beer extracts. Each time the root beer comes out feeling very YEASTY or "Brew-like" as opposed to the kick / bite of wintergreen and other flavours that I would anticipate.
My general recipe has evolved into the latest of my failed personal endeavours to
1 bottle of root beer extract (or a bottle and a half)
15 L of warmish water
1 point something pounds of white sugar
1 point something pounds of brown sugar
1 package of LALVIN 1118 champagne yeast (tried wine yeast and varying amounts)
Mix this all up and bottle it in PETN bottles. Let it chill and then drink.
Meanwhile my buddy who follows nearly the same process and same extracts (maybe different supplier) ends up with a completely different flavour.
My overall question is .... Is it my yeast or am i missing something in my process that could help me get the flavour I am looking for? Aside from brewing my own what can I do?
What we measure affects what we do. If we have the wrong metrics, we will strive for the wrong things."