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Hello All, I'm looking into force carbonating my root beer recipes since my endeavors with yeast have been problematic. My question is about calculating the amount of PSI I would need to accomplish: A lot of head Carbonation of the soda throughout I'm using a 2 1/2 gallon keg. I've read in...

PSI and time?

Many people say force carbonation. What equipment do you use?

Aye, I have tried this as well with the same result.

Essentially the title. After completing the batch, I put in the measured amount of yeast (I use champagne yeast) then let it set for a couple days before refrigerating. The problem is that when I run my test batches, I can easily tell that the yeast is still there. I'm struggling to figure out...

Alas, while it killed the remaining yeast, the horrible medicine taste remains. Carbonation was also horrible. Ah well, guess I'll invest in some force carbonation in future

Champagne Yeast. I'm pasteurizing tonight! I'll let you know the results afterwards.

Essentially, I cannot seem to completely get it to work. For 1 gallon it's about 1/8th tsp. I have 1 Liter glass bottles with flip caps that nicely seal which takes 1/32 tsp (also known as a doink). I place it in, shake it to make sure it mixes, then let it sit at room temperature (between...

When the budget that includes (but not limited to) Housing, food, electricity, gas, and insurance allow me to purchase equipment like that then I shall certainly do so! I have a separate "Personal" spending that is slowly being added to as my budget allows. When I hit the mark, I'll get some...

Gentlemen, it has been far too long since we corresponded on this lovely forum. How has your Root Beer endeavors been going? I myself am attempting to still grasp my head around yeast carbonation properly. I will have the opportunity for pasteurizing this time though so another experiment I go!

Has anyone noticed a significant taste difference between the finished product and storage period?

Here's a Testing Method Recipe I made for a variation on JrB82's Recipe. It's meant for three 2 liter bottles. The "Batch A, B, C" are my three different flavors I tried. You can add what you want to replace these additional flavors.: Brewing Note 1: The listed ingredients all should go in each...

Where do you shop for Dry Ice?

Initial Note: The Dry Ice isn't removed, it's absorbed. When the amount needed is placed inside the liquid, you VERY quickly cap it and shake it for 5 minutes minimum for safety until the dry ice has been absorbed. The Co2 is absorbed into the mixture instead of exploding the bottle with...

@JrB82 When I see "1 T of Wintergreen", did you use the essential oil extract?

Based on the times I've seen it though, I fear the head will deteriorate. Not to mention Dry Ice does not keep well lol. I'm going to have to make a large batch so I don't waste as much Dry Ice upon purchase.

Posting this update: After letting the yeast and non-yeast batch set and tasting, I can tell a HUGE difference. Yeast is not the way to go for root beer carbonation (in my opinion). So I searched around for an alternative and found/tested it. What was it? Dry ice. Now hear me out.... I did...

What I find when boiling is unless you put a LOT of ingredients in it, it'll ruin some of the aroma/flavor. I placed the Cherry wood about 20 minutes in the boiling period so it was more prominent. I've found that boiling takes some of the flavor away if it's in there too long. The thing is that...

Aye, I was aware. I was very curious what the taste might add though so I put it in. It's surprisingly really good! (clarification is appreciated though) Also...jeez those are some cheap prices!

Hey~ho! May I ask what your measurements for the ingredients were? I believe that's Crazy8's recipe as well which he updated further down the road.