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Same here. Thats the way to do it. Do you use the essential oils in your root beer? What do you use? I've never heard of that before.

I have two solid recipes, one of which has been a big hit here, that I would love to share. I also have some videos on my YouTube channel I could share on how to brew, clean, and sanitize. Not sure what you're looking for exactly. I do plan to update those videos too at some time.

Just for reference with some of the questions and showing the quantities I use, here is my "Signature" recipe. “Signature Recipe” MAKES 5 GALLONS 20 Qts Water 60 oz. Honey 10 Star Anise (TRY WITHOUT) 5/8 tsp. Salt 5/8 cp...

Why do you use only a 1/4 tsp of maltodextrin for a 2 Gallon batch? I use a pile (4oz) for 3 gallons. Are you trying to add body?

In a 2L bottle? absolutely. I do 1/8 tsp. for an entire gallon. I do about 1/16 tsp for a 2L bottle. That is why yours carbed so quick. It has been my experience that when I have had quick carbing, that led to a fountain when opening. Consider that a warning. ;) May be best to start over now...

Once you pasteurize, all the yeast is dead, so no it will not re-carbonate after that. However, if you skip that step and just go directly to the fridge and take it out and leave it out, yes it will re-carbonate a little. It will however take a longer period of time to get back to the level you...

I am assuming that it would ok to place a plastic 2L bottle into a pot like that. I have not tested this, so I don't know if it will work. You could get away with 120 degrees, but I wouldn't go below that. What I do when I pasteurize, is: * I get the water up to temp (120-140F) * place my...

The yeast will slow down...like a lot, but they are still very much alive. Its hard to say how long a bottle like that will last in the fridge. I would think you'd be fine, but there's no guarantee. I would also make sure that you have a sink or bucket or something for when you open it just in...

One the bottle becomes so hard you cant squeeze it, that's when you want to put it into the fridge. You can skip the fridge if you're wanting to drink it right away, but colder is better. If you place the bottle in the fridge, you can leave it there long enough to get cold, or leave it in their...

Despite what the recipe says, think of it this way. You have something fermenting in a closed bottle, producing enough CO2 in a 20 hour period that the bottle is almost impossible to squeeze. By letting that sit out for another 2-3 days I feel is a bottle bomb in the making and a large mess. To...

If it's hard as a rock, which is what mine get like, I'd get it to the fridge now. Let it sit in there for a few hours and then try to open. I'd open it over the sink though and very slowly. The fact that it's carbed that much already makes me wonder if it's going to fizz all over the place. :/

Well actually...I ferment my root beer at room temp. Once proper carbonation has been reached, I then will move to the fridge. The fridge does slow down fermentation, but does not stop it. So you will be able to keep it in the fridge a bit longer, but if in there long enough, even if it s a real...

It also will depend how much yeast is used. There is no way I could make it "weeks" before my bottles would explode. I have had a 1 gallon carboy explode in hours (maybe 4-5 hours) by accidentally doubling the yeast. When I use the correct amount of yeast the other 99.999999% of the time, my...

Oh yeah, I forgot how to mention how I discovered that. Well, I didn't really. I cam across it somewhere, probably in here somewhere, and I tried it out. Worked great. i think the next time I may try .25 oz. I have been using .5 oz for quite sometime now, but I am just curious how only .25 oz...

a little goes a long way. I typically make batches of 5 gallons. I use about 2.5 gallons on the stove and I use 2.5 gallons of cold water to cool it all down when I pour it into my bucket. Anyway, I will only use .5 oz of wintergreen. You may want to experiment more to get what you're looking...

Welcome to the forum Whitemikely. I am a brewer of some wonderful root beer and I only use champagne yeast. The bubbles are great and the taste is very clean. No bear/bread/yeasty flavors. If you have any other questions feel free to ask and I will help any way I can. Some of the other people in...

Now I am not disputing anything said, but rather trying to understand. I have often thought that the more yeast the more carbonation. I mean 1 cell will consume only so much at any time, but 100 million will consume that amount (roughly) times 100 million. So, wouldn't that produce more CO2 at a...

I would also add to make sure your cleaning and sanitizing all of your bottles/equipment to make sure those are nice and clean too.

This may not be the perfect answer, but if their is enough lemon juice in there, that may be enough acidity to keep it good for quite a while. Could possibly try to do a Ph test on it. Is there a length of time you are wanting to keep them?

...in addition to Yucca Root, and whatever other kind of root you'd want to use...lol I suppose we aren't making Dandelion tea here huh?:tank: