North Dakota Homebrew Rootbeer

[neversayyy]

I used Homebrew rootbeer extract, one gallon distilled water, 2 cups of sugar, 1 Tbsp extract, 1/4 heaping tsp dry yeast in cup warm water for 5-10 minutes, carbonation was minimal to almost nothing. How do I correct this? I am after high carbonation/fizz like my grandparents had, which felt like double that of a store bought coke. Would I increase yeast measurement? What’s maximum amount of yeast for a gallon recipe, should I use a different brand of yeast, I used red star?

 

[fluketamer]

no more yeast doesnt equal more gas.

more sugar equals more gas

yeast are the living organism in homebrewed beer that convert sugar to alcohol and carbon dioxide via fermentation.

most (all) living things need energy. most use a chemical reaciton called oxidative phosphorylation to make glucose into atp (energy)

its very efficient. you can make massive amounts of atp from 1 molecule of glucose due to the amount of energy in the bonds of the glucose molecule.

fermentation is less efficeint. it only makes a few atp for every glucose molecule. but the best part of that is that one of the byprodicts is carbon dioxide.

that makes beer fizzy.

sugar plus yeast yield co2 plus alcohol.

but the yeast is not the limiting factor the sugar is. the yeast are like enzymes they can be used over and over again but they can only make as much CO@ or alcohol as there is sugar for them to burn. add more sugar you will get more gas ( and booze)


since its rootbeer you have plenty of sugar in there to make a lot of gas ( too much in fact. they will explode if not stopped somehow)
so you just need more time .

keep them at 72 degrees for a few days they will carb up rock hard and very gassy !

use at least one plastic pop bottle to test the firmness (carbonation level) of them.

 

[neversayyy]

no more yeast doesnt equal more gas.

more sugar equals more gas

yeast are the living organism in homebrewed beer that convert sugar to alcohol and carbon dioxide via fermentation.

most (all) living things need energy. most use a chemical reaciton called oxidative phosphorylation to make glucose into atp (energy)

its very efficient. you can make massive amounts of atp from 1 molecule of glucose due to the amount of energy in the bonds of the glucose molecule.

fermentation is less efficeint. it only makes a few atp for every glucose molecule. but the best part of that is that one of the byprodicts is carbon dioxide.

that makes beer fizzy.

sugar plus yeast yield co2 plus alcohol.

but the yeast is not the limiting factor the sugar is. the yeast are like enzymes they can be used over and over again but they can only make as much CO@ or alcohol as there is sugar for them to burn. add more sugar you will get more gas ( and booze)


since its rootbeer you have plenty of sugar in there to make a lot of gas ( too much in fact. they will explode if not stopped somehow)
so you just need more time .

keep them at 72 degrees for a few days they will carb up rock hard and very gassy !

use at least one plastic pop bottle to test the firmness (carbonation level) of them.

Thanks for the information

no more yeast doesnt equal more gas.

more sugar equals more gas

yeast are the living organism in homebrewed beer that convert sugar to alcohol and carbon dioxide via fermentation.

most (all) living things need energy. most use a chemical reaciton called oxidative phosphorylation to make glucose into atp (energy)

its very efficient. you can make massive amounts of atp from 1 molecule of glucose due to the amount of energy in the bonds of the glucose molecule.

fermentation is less efficeint. it only makes a few atp for every glucose molecule. but the best part of that is that one of the byprodicts is carbon dioxide.

that makes beer fizzy.

sugar plus yeast yield co2 plus alcohol.

but the yeast is not the limiting factor the sugar is. the yeast are like enzymes they can be used over and over again but they can only make as much CO@ or alcohol as there is sugar for them to burn. add more sugar you will get more gas ( and booze)


since its rootbeer you have plenty of sugar in there to make a lot of gas ( too much in fact. they will explode if not stopped somehow)
so you just need more time .

keep them at 72 degrees for a few days they will carb up rock hard and very gassy
use at least one plastic pop bottle to test the firmness (carbonation level) of them.

thanks for the information, I think it was enough sugar, tasted to sweet, might be the storing temperature wasn’t high enough, 68-70 is what they where stored at, been over a week, guess I will try better next time. Or does it work to store warmer yet on this batch?