I'm going to dedicate a 3 gallon corny to root beer, and I'm trying to decide how to set it up in my keezer. I've read a couple dozen threads on this topic, and the setup parameters seem to be all over the map. I read about pressures ranging from 20 to 35 PSI and 3/16th ID line lengths ranging from 15 to 35 feet. That's quite a variation. I guess a lot of it has to do with individual taste and tolerance or affinity for fizz and foam.
I like a moderately bright and sparkly, not too spicy but well carbonated root beer. I don't want it so carbonated that it burns or obscures the root beer flavor. I know I'll have to experiment to find the right combination.
I'm thinking 30 PSI at 39 degrees with 30 feet of 3/16th ID line. Will it pour too slowly with 30 feet of line? Or is that much line necessary to prevent foaming problems at 30 pounds of pressure? Or do I need to go even longer?
As a secondary question: I'm going to use an extract that I picked up at my LHBS. It's called "Old Fashioned Homebrew Root Beer Soda Pop Base", and it says "Ozark Made" on the box. Also, "Old Time Flavor" and it makes 4 gallons. The recipe just calls for sugar and water and yeast. I'm not using yeast because I'm going to force carb it. Have any of you tried this brand? What was your impression of it? How did you like it? Did you end up using anything other than white sugar (e.g., honey) to sweeten it?
I like a moderately bright and sparkly, not too spicy but well carbonated root beer. I don't want it so carbonated that it burns or obscures the root beer flavor. I know I'll have to experiment to find the right combination.
I'm thinking 30 PSI at 39 degrees with 30 feet of 3/16th ID line. Will it pour too slowly with 30 feet of line? Or is that much line necessary to prevent foaming problems at 30 pounds of pressure? Or do I need to go even longer?
As a secondary question: I'm going to use an extract that I picked up at my LHBS. It's called "Old Fashioned Homebrew Root Beer Soda Pop Base", and it says "Ozark Made" on the box. Also, "Old Time Flavor" and it makes 4 gallons. The recipe just calls for sugar and water and yeast. I'm not using yeast because I'm going to force carb it. Have any of you tried this brand? What was your impression of it? How did you like it? Did you end up using anything other than white sugar (e.g., honey) to sweeten it?