Recent content by sardine

I let my Root Beer ferment for four days in my cool dark closet before I stuck it in the fridge. It was heavily carbed.

I've read that you should use ale yeast for fermentation. The reason you don't want to use champagne yeast is that champagne yeast has been developed to live at much higher pressures than ale yeast and your root beer can continue fermenting until the bottles explode. Although this *can* also...