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Thanks for the fast response. Looks Like I need to do a lot more reading.

I just got my water report back from Wards. Now what do I need to do to tell if my water is good to use or do I need to add something? I'm on well water in Central California Here's the results pH 7.5 Total Dissolved Solids (TDS) Est, ppm 137 Electrical Conductivity, mmho/cm 0.23...

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I get it now. Thanks for the explanation.

After stabilizing do I put it on the CO2 (at what pressure?) and wait a week for it to carb up and condition? I'm just trying to figure out why it says to wait another week.

What do you mean by "Stabilize (if kegging). Wait another week" How are you stabilizing and why wait a week? Are you carbing it at the time you keg it but waiting to condition?

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I'm in

Getting ready for my trip to the UK. Leaving on the 21st for 2 weeks of sight seeing and beer tasting.

That's good to here DavidJP. I haven't had any of the commercial (everyone was out of stock) but I've been told it's great and if this recipe is better. WOW I really have to brew it now. Thanks for the info I will probably brew it this weekend.

Is the full recipe instructions posted anywhere? I'm looking for the OG, FG, fermenting temps and how long. I don't see any of that info here.

I will be going to Scotland also at the end of June. Glad you asked this question as I was going to but hadn't gotten around to it. I will be looking up several of these pub and breweries.

No I didn't rehydrate the yeast. I don't think it's infected as it's not totally undrinkable. It just not smooth but it pours nice, good head, smells fine but it just doesn't taste that good. Maybe I'll try it again with a different yeast and rehydrate it first. I'll see if I can get it right...

I've brewed this 2 times now. 1st time I total screwed it up and pitched the yeast when it was still to warm. 2nd time I tried to make sure I followed the direction exactly. But something I'm doing is just not working. The taste is nothing like a root beer float. Taste sort of like sour root...

Thanks that's what I thought but I just wanted to make sure.

So I'm getting ready to bottle a 2 gallon batch and I was just wandering. Do I need to double the Water, Vanilla extract, Honey and Root Beer Extract or will that be to much for bottle carbing???

If you make a 3 gal batch do you need to add more than one packet of Yeast? I normally only add 1 packet for 5 gal of Beer but I know this is sweeter.

Fuzzymittenbrewery - You said you doubled everything for your 2 gal batch except the Brown sugar you used 1 lb. correct?? Do you think it will effect the flavor? I'm curious as to how it turns out.

Any updates from anyone else that made this? How'd it come out, does it taste as good as it sounds and how long did it take? Did you carb in bottles and pasteurize if so how many days to fully carb or did you just put in the fridge? Did anyone get a OG and FG to figure out ABV?