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I use Sassafras in my root beer and have heard some safrole debate in different areas but I am just not sure about it all. I am not directing this towards anyone, but these are questions I have wondered based on some little research and conversation I have had in the past... 1. Am I wrong in...

Just to add to this and give you another brewers thoughts, I have done both. I would say for smaller batches and for the beginner, plastic may be the way to go. The great thing about plastic is they are cheep or even free and when the carbon starts to build you can feel it in the bottle. When...

Man oh man. I am going through all of this again to find a couple things and it was awesome to come back and read this. I am thinking about brewing again thanks to a couple people who recently posted on my video and interested in "kits". I still have everything including most of the ingredients...

I actually don't use either anymore. I would highly recommend using vanilla flavoring. For a 3 gallon batch I use 1 cup of vanilla flavoring. That stuff seems to turn out much better. Hope that helps.:)

I'm sorry I don't. Since I do the size batches I do, measurements seemed like the way to go. Sorry.:(

* Heat up a stock pot of water to 190 degrees. * When 190 is reached then turn the heat off. * Add bottles of root beer to the pot but do not crowd to much. I do about 3-4 bottles at a time. * Put lid on pot and let sit for 10 minutes. * Carefully remove bottles and let cool. - Repeat...

I myself have never tried it and not sure why you would want to do it, but if your looking at stopping the fermentation when you reach the level of carbonation you want, simply pasteurizing will do that. I guess my thought is that if you carb it, then open the carboy to bottle it you will lose...

Well, depends how you look at it. Yeast eats sugar and then turns the sugar into CO2 and Alcohol. Alcoholic beverages, made with yeast, sit for long periods of time to increase the alcohol content. Root beer only sits for about 2-3 days. This isnt long enough to produce any substantial alcohol...

This is exactly what I use. When I was first starting I came across recipes that were saying to just use yeast you find in the grocery store. Man was that a bad idea. I cant stand the taste of beer and I was getting those types of flavors from some of the different types of yeast I was using...

Oh yeah, I wasn't sure if that's the way you were going with it:D Yes any fermentable sugar will be eaten by the yeast. So yes you would be correct. If hes not using yeast then he may want to decrease the amount of sweetness. Of course there are people who like sweetness. I have not tried an...

There is no correlation between the honey and yeast. The honey is added to add another flavor to the brew. You could still cut back on the honey if you so chose depending on your tastes. Unless of course there is any reason that you don't want or shouldn't have to much of it because it will...

So then just so I understand you correctly, you are using the recipe in this thread on post #7 which was my first reply in this thread correct? :D If that's the case then this is the recipe I posted... Ingredients: 8 Qts. Water 24 oz. Honey 1/4 tsp. Salt 1/4 cp. Sarsaparilla 1/4 cp...

So lets do this. Ill see if I can alter this to a more updated version of what I have. Ingredients: 8 Qts. Water 24 oz. Honey 3 Star Anise (I no longer use) 1/4 tsp. Salt 1/4 cp. Sarsaparilla 1/4 cp. Sassafras 2 cp. Brown Sugar 2 tsp. Vanilla Flavoring - I feel the vanilla flavoring...

I dont recall with out going back to look, which Ill admit Im a little lazy to do right now, but are you using the exact recipe I posted up or have you made alterations to it? If you have made changes, could you post what you're working with and I will take a look at see what I can do for you. :)

I apologize it is actually 4oz that I use for a 3 gallon batch. However I do believe that when I very fist started I was using substantially more. I just remember it tasting awful and being way to thick. I plan on redoing some of my videos so I will be sure that gets corrected. When I wrote the...

Well since I do it after 4-6 days of total fermentation it leaves me a nicely carbed beverage and it kills the yeast so that they dont stay active and eventually make bottle bombs...lol The result is carbed beverage on hand whenever I want. :rockin:

Yeah, I let mine ferment for about 2-3 days depending on when my test 2 liter bottle is telling me its done. Then I transfer all the carboys and bottles into the fridge for another 2-3 days. A third step that I will be including in my process is to start pasteurizing my batch. I did this once...

Vanilla extract, like most, is using alcohol to extract the flavors from a particular source. Vanilla flavoring is different. I would even say that it has more vanilla flavor than extract which is why I went with flavoring. I have tried vanilla beans, vanilla extract and then vanilla flavoring...

Well this doesn't look bad to me. So in essence you're starting the makings of a Sarsaparilla drink. I have eliminated vanilla bean in my root bear in place of vanilla flavoring. If you're looking to get more vanilla flavor, that's by far the way to go. The wintergreen you could try to add at...

Yeah I love the smell of my house after I brew. Its absolutely sweet and wonderful. Its a great thing. :)