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I would say that it is safe to say that this is equally a false statement. I say that because there are seemingly just as many sources saying that it is safe as there are saying its not safe. I would only hold this as being accurate if there was harder evidence and more consistency in evidence...

Yes I have had much success with both of my recipes. One of the big tips I think I would have for anyone is to take a look at the timing that everything goes in. Now I know some people may not agree with this, and others may but here is my experience and one of the secrets I haven't really...

Well I have heard that wintergreen can cause a bitterness. I guess I haven't had much problems with it. It was suggested to me though to try and put the wintergreen in towards the end of the boil. The wintergreen is only being used for head retention not flavor or to add bitterness. I think I...

Well I have to say, this is the first I have heard of the beavers behind thing. Ill have to take a look and see if that's what it is. However, if it is that, then that is some delicious beaver behind. ;) I did notice a great improvement but we all have different tastes and the quantity was...

Good luck and I hope it all turns out well for you. Happy brewing and let us all know how it went. :)

I use about 3/8cp of each for one of my recipes. So its nice getting those big 16oz bags especially when there are times when you can't find those ingredients. So if you can stock up, I would.

Yeah, this is what some people call an "addiction". Addicts go to rehab so I find my self as being at some level, though I'm still very much a brewing virgin, a passionate hobbyist with a constant thirst for root beer. :)

Yeah its crazy how that stuff seems to be in stock everywhere and POOF! everyone is out. Another place to check is mountainroseherbs.com I don't have experience with freshly dug roots but I do know that the roots are better if harvested during the cold winter months. This is because all of the...

OH MY WORD YOU GUYS...You're going to make me cry.:mug: I don't even know what to say. To be honest I have heard such comments from people I work with that have had it, and I guess I just don't get it. Perhaps its true that we are our own worst critics. I am glad that it is enjoyed by many...

This is really great to hear. I never thought I would get this much info but it is all good stuff. Well I ended up getting the Indian and I know I have used Indian at least once because that's what I wrote on my ziplock bag I store it in. However, I have noticed it smells much different than...

Wow this is all great information. MrFoodScientist that may not have answered my question, but that is all good information and I am glad you posted it. :) It does clear up some of the mater though.

Wish I had that option. Maybe Ill buy from you...lol I was looking into trying to grow some but not sure if it will survive minnesota winters or if its something I can put in a large pot and bring into the house over winter. I tried finding pictures of this stuff but nothing that gives me any...

Well that seems like a logical conclusion I think. But then that still begs to question, why Mexican, why Indian, and why Jamaican? What are the differences in flavor, if any? I suppose as far as "state bound" sarsaparilla root it seems logical that it may not have been a native plant originally...

Wow 88 views and nobody knows this huh? I kind of figured this would be a tough one to answer. I couldn't find anything using Google either. I thought Google knew everything. Well Im still open for suggestions or possible answers to this if anyone knows.

I am a homebrewer, and even though I am no expert I feel I know a good amount as of now. It is normal to get your root beer to fizz over in small bottles. I also use champaign yeast. There is no better yeast for root beer as far as I am concerned. Im also not a big fan of molassas in any root...

Well I'm no expert, but I would say if you wanted to keep root beer around that long, that yes you would need to do that. As long as the yeast is alive, its going to consume the sugar which in return will create alcohol and CO2. Which means that you will run risk of bottle bombs.

Wow I cannot tell you how informative and educational this is. I hate science, well maybe science hates me, but this I dont mind at all and I find somewhat interesting. Now with heating up the sugar for a long period of time before adding cream of tarter, I always add my brown sugar and other...

Not to steal the thread but I also would be interested in this. Would be nice to make root beer and ALWAYS have some on hand and not have to drink it before it becomes to carbonated or to alcohol-y. But theoretically if you think about this, it seems like it would work for us. See, the yeast is...

I didn't think of it before but turns out you can get it on Amazon. There is a company, I forget who, that seeks a lot of stuff and is packaged in foil and has a lable on it. Do a search on Amazon for "Sassafras Root" and you should see what I was referring too.

Thank you all very much. I was leaning towards something to do with the head retention, but was not 100% sure. Thanks again.