Search results

Well the next possible option is to maybe buy from a source online and see if there is a difference in taste. I know it is more expensive at other places outside of ebay, but I would think those that grow for the sake of harvesting, especially in a controlled farm like environment, would likely...

Well I don't really know anything like that. I was using the summer/winter info as if you were harvisting it yourself. I always order from Mountain Rose Herbs or Herbco.com

Well sadly Sassafras doesn't grow up here in the frozen tundra of Minnesota so I order mine online. But as I have stated before, based on what I have heard and of course results may vary, that Sassafras harvested in the summer has all of its sap in the branches and twigs. In the winter the sap...

To be honest, when I sanitize, I do everything all at once. So I will pour the sanstar into my ale pale along with my measuring cups, funnel, etc. Then I will start filling the bottles one by one with the stuff in the ale pale. After I have those all filled then I use 1 gallon of it to fill my...

This is where using a protein based cleaner and sanitizer is awesome. You don't have to rinse, its actually best if you dont, and the yeast feed off the protein. :) Its win win.

I use 4oz for a 3 gallon batch.

Awesome. Yeah I may have to try the moss this weekend if my other hobbies will allow me to. I'm very curious how much clearing up I can do and if it will affect flavor at all.

Well with Carboys, I will rotate them 3 times in three different positions and shake for 10 seconds on each position...so 30 seconds for carboys. Bottles I will shake for about 10-15 seconds.

Yes I get the root bits (Cut and sifted), not powder. So thats what I would recommend using. I have never tried powder, but I feel the root pieces would be easier to work with. I do use maltodextrin.

Good catch. I did not notice that. No do not do it that way. Add the yeast to the carboy/bottle not the pot, ale pale, etc. The reason for this is that if you add the yeast into the entire batch and THEN start filling your carboys and/or bottles, there is no guarantee that there will be...

Process: -Grab bottles out of fridge (maybe its better to let them warm up to room temp?) -Heat water up in a deep enough pot, to 190 degrees. -When target temp is reached, put bottles into pot, but do not crowd. -Put lid on pot? If you can? I could, so I did. -Keep stove on but take off of...

I did 190 for 10 minutes. Worked perfect for me.

This is exactly what I do. I use bail top bottles and I always have at least one 2 liter plastic bottle that I use as a test bottle. Once the plastic becomes very hard to squeeze, its done. By that time I will also crack open a glass bottle to see how much it is carbed and flavor. If all is...

:tank::ban::rockin::mug: That is great news. Im glad everyone enjoyed it and that it all worked out despite your ninja like friends antics...lol Well you now know for sure that you have a solid recipe to build from. ;)

Well in regards to all the junk on the bottom, yeah that does look normal. You have to think when you're using roots and nutmeg you will end up with junk on the bottom. I notice with the roots I use, they are usually covered in powder and I don't wash them before hand because I don't want to...

Well this can happen to the best of us. I often find my self doing similar things to when it comes to deviating from the original plan or in this case, recipe. There seems like a number of things going on here that could be or all together, caused this to go badly for you. Some of it you might...

Yeah I did try the dandelion and I did not like it one bit. I didn't like the smell but I still thought I would try it and see what happened. Only one way to find out right? lol I love how you went all fancy with your root beer drinking receptacle, very classy. ;) I ham happy to hear that...

Yeah I got a 1/4lb of it because I saw it used in a recipe, in addition to dandelion, and I didn't really like how it turned out. Maybe I had to much. Perhaps I should try again? :) Oh ok I thought that's what the arabic was for but didn't recall. I use maltodextrin.

One thing to keep in mind is that if you are adding gelatin after carbing and before sticking it in the fridge, you will release most of the carbonation and once in the fridge the yeast will go dormant. The yeast may not go fully dormant but it will take a bit longer to get that carbonation back...

Wow that looks great. If you don't mind me asking, how much burdock did you put in for that 4 gallons and what exactly does the gum arabic do? Thanks much and Im glad you liked it and that it all turned out well for you.:ban: