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No actual dried leaves. Ordered them off Amazon or eBay

https://www.morebeer.com/products/briess-chocolate-malt.html

Just to clarify, when I said I used Chocolate malt, I meant the grain like you use in beer brewing. You grind it and steep it like you would your specialty grains in extract brewing. Used this way and the amount I used it should only add color and not much flavor

Yes I force carb in a keg at 30 psi for about 4-5 days, and then let it sit at 15-20 for a week or so. Then I bottle the whole batch from the keg. I was getting too much foam due to the high carb volume, but from the bottle it's perfect. Not sure on the self life, mainly because it's gets drank...

Yes the cold water is mostly pragmatic. I don't want to risk my beer kettle tasting like root beer, so I'm using a smaller pot. The full volume of water doesn't fit, and neither does my chiller coil. Yes to the timing of the boil Not sure how much the beens add, but I also add the extract...

Modified this and other recipes. After three variations I won best of show for the soda category at our state fair. Here's the recipe 4 gal spring water Chill 1 gal Heat 3 gal to 150. Steep 7 oz chocolate malt for 10-15 min then remove After steep while bringing to boil: 2 oz...

How much wintergreen in two gallons?

Also I noticed it comes out pretty light in color. Has anyone ever tried steeping a few oz of a dark malt, say pale chocolate malt?

Doing a version of this soon for my first root beer. One question. Are the raisins for flavor or just yeast nutrients? I'll be force carbing so if it's just for the nutrients I'll probably leave them out

Overheard in the convenience store line: Lady to guy behind her: I don't understand how you can drink IPA. It's too...sour. Guy: Have you tried Manny's pale ale. It's like Guinness but with more flavor

Brewed this for the fourth time tonight

Fill two identical fermenters with the same amount of worth, pitch yeast, put fermenters in closet, clean up garage and find one of the two jars of rehydrated yeast that you apparently forgot pitch in one of the fermenters. Don't do that. At least Nottingham is a fast starter and it was obvious...

http://www.thebrewingnetwork.com/dr-homebrew-episode-98/ Here's the podcast. Mine is the second segment

10 gal batch 9# wheat malt 9# 2 row 2# honey malt .5# honey biscuit 1# flaked wheat Same hops schedule All mosaic .5 oz first worth hops 1.5oz @ 15 2oz @ flameout 2oz dry hops 2 packs Wyeast 1010

So I submitted my slightly modified version of this to the Dr Homebrew podcast and it was on tonight. Not sure when they'll post it. First I want to apologize to @Rivenin. It was my intention to give you credit for the original recipe and I got nervous and spaced. Second it scored a 32 and a 38...

Brewing my modified version of this for the third time tomorrow. Gonna experiment with a portion of the batch. Gonna mix 3 gallons of wort, three gallons of cider and a bunch of honey and ferment it all together. Might be good, might be horrible. We'll see

Of those yeasts I've only used the 1010 and it's great in a wheat. Less banana than a hefe yeast with a tart finish

I brought this to our church's homebrew Oktoberfest tonight. It was the favorite out of 7 beers!

Try this with Wyeast 1010. It gives it a slightly tart finish that blends well with the Mosaic