WhoDey78
Active Member
This recipe is great! I substituted sarsaparilla for the sassafras and it is delicious. Thanks for sharing!!!
Bk2X: are you using the Zatarains now, or something else?
I am always looking for better extracts, so let me know if you find something.
Im new to this and ive been seeing this word "force carb" alot what exactly is force carbonation and how is it done? im trying to barrel rootbeer but i dont want an alcohol content. is force carbing a way i can do this?
Am i able to force carbonate wooden barrels or would a metal keg be recommended, or can i store the root beer without carbonation and then carbonate after it ages at a later date?
Force carbing is simply carbing a keg from a co2 bottle. You could easily make a non alcoholic rootbeer this way. I would assume you would just mix the flavor extract with water add to the keg and carbonate with CO2. Usually when using the term "force carbing. " they are referring to setting the regulator to a higher pressure than desired, then shaking the keg to force the co2 into solution faster when after shaking and re-hooking the co2 back up you don't hear gas rush back into the keg then bleed off excess gas reset to serving pressure and enjoy. Personally I usually set it to serving pressure and giving it a week or so to come up to pressure.
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thank you to everyone who answered my questions, iv'e retained this knowledge and actually alot better understanding of the process now, looks like im gonna be holding onto these barrels til i;m legally allowed to brew alcohol.
Not exactly! "Force carbing" means not using yeast to naturally carbonate the soda, and instead using c02 by forcing it via pressure into the drink. It just means using an external source of c02, not shaking or turning it way up.
Some people do shake and things, to hurry up the process, and that's called "burst carbing".
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