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Old 11-15-2012, 09:18 PM   #11
Crazy8
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Oct 2012
St. Francis, Minnesota
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No it is not. I use every one of the ingredients in a "non-powder" form. I would imagine that not only is it easier clean up but also keeps the root beer itself cleaner.

 
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Old 11-16-2012, 01:39 PM   #12
gondzur
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Aug 2011
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Thanks for the reply...I'll give it a shot!

 
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Old 11-16-2012, 02:52 PM   #13
Crazy8
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Oct 2012
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Well let me know how it goes. Id love to hear the results.

 
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Old 11-20-2012, 04:27 AM   #14
gondzur
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Aug 2011
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Quote:
Originally Posted by Crazy8 View Post
No it is not. I use every one of the ingredients in a "non-powder" form. I would imagine that not only is it easier clean up but also keeps the root beer itself cleaner.
I'm guessing the nutmeg is ground though???

As for everything else, I placed an order with herbco.com today. I had to order 1/4# of most things...hopefully I can get a couple batches out of what I've ordered.

Any idea how this recipe will taste if kegged? I'm thinking for my first shot at this I'll bottle on yeast, but I'd much rather keg and then bottle after it's carbonated. I've been brewing beer for just over a year now but I've only made rootbeer once, and that was with an extract. For some reason, it took over a week for the bottles to carb up using champagne yeast. I also forgot to shake the extract bottle before pouring into the bucket (I only used 1/2 the bottle)...I don't think that helped the flavor at all. I'm hoping to avoid both of these same issues with this recipe.

 
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Old 11-20-2012, 05:00 AM   #15
Crazy8
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Oct 2012
St. Francis, Minnesota
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The nutmeg is ground. I'm not sure how it tastes when its keged. Hopefully good because I think eventually I would like to do the same. I also created a video last night of me making my root beer so if you think it might help I can post a link here for you once I have it on my yahoo channel.

 
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Old 11-20-2012, 01:29 PM   #16
gondzur
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Certainly...I would love to see it.

Thanks!!!

 
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Old 11-20-2012, 01:36 PM   #17
Crazy8
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Oct 2012
St. Francis, Minnesota
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Will do. I just need to edit it and upload it. I will do that tonight and post up the link for you, and anyone else who might be interested.

 
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Old 11-21-2012, 01:43 PM   #18
Crazy8
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Oct 2012
St. Francis, Minnesota
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Well I am doing my videos on an old Pentium4 based gaming system and this morning I noticed the video was not rendered because I ran out of space. I am reeling it as I type this and will be sure to post that link as soon as i have it uploaded. My system is so old now that its taking about 9+ hours to render a 45 minute video. Think I'm do for a new system...lol

 
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Old 11-24-2012, 02:18 AM   #19
Crazy8
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Oct 2012
St. Francis, Minnesota
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Here is the link to the video I made. You might notice that the video doesn't show anything about the yeast so I have put up that info under the video in the description section. Hope this helps.

http://youtu.be/n2jnZeu7Y3A

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Old 11-24-2012, 07:26 PM   #20
gondzur
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Aug 2011
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Thanks for the video! I just finished watching it, and have a couple questions...

Is the recipe you posted more refined than what you use in the video as far as quantities/ingredients go? I know you made a 3 gal batch in the video, but used double the star anise that your 2 gal recipe calls for, so I just want to check.

You also use wintergreen in the video, but don't mention it in the recipe...which is better?

How did the batch with maltodextrin turn out?

I thought I had another question, but won't remember it until I post this.

Thanks!

 
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