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Very interesting. I have actually never heard of this being a method of carbonation and now I am curious. How much did you use in the 2 liter bottle? How long did you let it sit in the bottle? How long does the head and overall carbonation last? Once it's carbonated, and dry ice removed, I am...

Here's a nice additional update...At least I think it is. Through my root beer making she had told me "there's only one batch that I liked a lot". This told me that she's going to have to be my motivation to make sure I nailed it this time. Turns out I did. She sent me this picture yesterday...

@Rootbeer! When you put the cherry wood into it, did you put it in the boil, or is it something you let sit around for a day or more? When I do my Oak chips, I am thinking of letting it sit for a bit, days I am guessing, to let the flavor kinda seep out on its own, much like it would if root...

Here are some pics from the pasteurizing I did last night. Started with the bottles first. NOTE: Ignore the icky ring around the burner, it's just rust and stuff that not even acid could remove. Don't judge me. LOL Moved onto the big boys after the bottles. Notice this is one of my...

Very interesting. I have a couple experiments I am going to do as well (eventually). One experiment is to use some food grade oak chips I cam across. The idea was to give it just a subtle "this root beer has been aged in oak barrels until it reached perfection" kind of taste without throwing...

I brewed up 3 gallons of the "Signature" and 2 gallons of the "Honey Badger". I made some changes, but mostly minor. Here they are: Signature - (3 gallons) 12qts - Water 36oz - Honey 3/8cp - Sarsaparilla 3/8cp - Sassafras ------------------------------ 3cp - Brown Sugar 1/2cp - Vanilla...

Oh man, so you're right in the area I grew up. That's pretty cool. My parents are still there, but all of us kids are out. :) Yeah my Signature recipe did quite well in here. It still blows my mind...lol I'm definitely looking forward to making it this weekend with my best friend. Starting off...

Thank you very much. How goes it neighbor? I'm actually originally from Blaine. Lived a few blocks directly behind Roosevelt Middle School. :) Moved up here 8 years ago after getting married.

Hello everyone, It's been a long time since I was here last (about 5 years now) and it's insane that it's actually been that long. Life has been pretty crazy and other life things keeping me occupied. Anyway, I am getting ready to brew my "Signature" (The recipe I shared way back then) batch of...

DUUUUUDE, That is awesome to hear. Congratulations on that. Once again I am back from another lengthy hiatus and noticed this. It's been a long time since I have made a batch, but I am going to try to make one this weekend. I really like your recipe and the specific outlined procedure. That...

Holy crap its been a long time since I was here last. Not sure if you're still wondering about this after 8 months, but for 2 gallons, without doing real math, id estimate maybe a tablespoon? Roughly. On a completely off topic question, is it me or did the adds in this forum get much worse in...

Looks great. Glad to hear that it turned out and that you enjoy it. :)

I actually do use wintergreen leaves now. Sorry I haven't updated that. The wintergreen leaves are great for head retention. Some people will use it for flavor too. Maltodextrine is for mouth feel. I like it for that reason. To try and explain it, it's kind of like if you imagine the...

Looks interesting. Id love to hear back to see how it turns out. I did try burdock in mine once and was not a fan. Though it may have been to much, so that's a possibility. Why lime juice?

It is measured in dry. The root I got was chopped up finely, not the powdered stuff. Hope that helps. :)

Welcome to the forum WonderMellon. I personally don't have any experience with force carb systems, maybe one day, but I have been asked this question before. Perhaps someone more experienced might be able to answer this for you. :) Welcome again to the forum. Hope you enjoy your time here and...

Here is my (sub-par) video that also has the most recent recipe in the detail sunder the video https://youtu.be/n2jnZeu7Y3A

Yes, after you pasteurize it, it should be shelf stable. Pasteurization, kills the yeast. No yeast, no CO2. No CO2, no glass bottles going BOOM! ;) Let me know how it turns. I'd love to know. Just dont make the same mistakes I have. By that I mean, dont have your first batches be 5 gallons...lol...

OK, Finally I found it. Here is what I have done... * Heat up a large pot of water to 190 degrees * When the temp reaches 190, turn off the heat, and add the bottles to the pot. Do not crowd the pot as this may lower the temp of the water to much * Put lid on pot and let sit for 10 minutes *...

Sorry I haven't posted what I do yet. I do have the specifics written down. Ill try to get those to you today if thats ok. :)