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Old 06-26-2013, 06:19 AM   #21
scottswe
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Sep 2011
corona, california
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Any update on the bottle/carb status? I've been out of practice for a year and think this one will be my restarting point.

 
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Old 06-26-2013, 09:15 AM   #22
Bauerbrewery1989
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Jun 2013
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The carbing on this was alittle tricky, what I did was bottled one in a plastic bottle, and the rest in glass. I felt how hard the plastic bottle became to judge how carbed they were, and when the plastic bottle was rock hard, I put them all in the fridge to put the yeast in hibernation. It took a total of 4 days with mine, but check everyday, since it can cause a messy situation if it gets overcarbed. I think they make caps that help prevent the bottles from blowing.

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Old 06-26-2013, 10:20 AM   #23
Travestian
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Feb 2013
Charleston, South Carolina
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Very interested in this. Nice work.

 
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Old 06-28-2013, 12:17 AM   #24
Bauerbrewery1989
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Jun 2013
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Thank you, I'm really proud of this recipe. Just had the last one, brewing more as we speak. I can tell a drastic differene in flavor from the first one. It's great right when its done carbing, but even better with just a week of aging. it gets more mellow and smoother.

 
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Old 06-28-2013, 01:45 AM   #25
kingboomer
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Jun 2011
commerce city, CO
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Would pasteurizing this be feasible?

 
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Old 06-28-2013, 02:18 AM   #26
Fuzzymittenbrewing
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Jun 2013
, West Michigan
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Quote:
Originally Posted by kingboomer View Post
Would pasteurizing this be feasible?
Definately what I was wondering, if the small batch tastes as good as I think it will 10 gallons of this is not going to fit in the fridge!

 
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Old 06-28-2013, 09:52 AM   #27
Bauerbrewery1989
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Jun 2013
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I don't see why not. I'd like to hear your results if you try it. Stabilizing, sweetening, and kegging seems like it would be the best way of making bigger batches. If anyone brews this please post you're results, I'd like some incite on what others think of it. My friends and I love it, but I'd like a "more experienced" palates opinion, haha.

 
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Old 07-02-2013, 09:41 AM   #28
tnorman93638
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Apr 2013
Fresno, CA - California
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Any updates from anyone else that made this? How'd it come out, does it taste as good as it sounds and how long did it take? Did you carb in bottles and pasteurize if so how many days to fully carb or did you just put in the fridge? Did anyone get a OG and FG to figure out ABV?

 
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Old 07-02-2013, 11:39 AM   #29
will_rouse
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Mar 2013
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I have found some sassafras trees growing behind the house I'm going to this with roots instead of the extract I believe.i wonder should I mash them or throw them in the boil?
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Old 07-03-2013, 05:04 PM   #30
Bauerbrewery1989
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Jun 2013
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I'll be making another batch of this on the 4th and just got another hydrometer so I'll ppost the OG when I make it. If anyone makes this id really appreciate any reviews/ critiques. Won't hurt my feelings if you say anything negative. I too would be interested in knowing about using herbs for the root beer flavor. Planning on aging some of this and would rather use herbs then extract.

 
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