I keep a keg of root beer on tap for the kids. I've never had a "thinning" problem like that. What extract did you use? And did the taste change or was it just color loss?
I'd say kegging is preferable since you can just bulk pasteurize it and sweeten to taste. Might taint your seals with root beer smell if you do it all the time.
As for extract settling, anyone try shaking the keg, as you might a hefe?
The only issue I had kegging it was towards the end of the keg it was pouring lighter and lighter in color. I believe the rootbeer extract was settling out. I'm hoping now that I have additional regulators I can carb it to the proper volume for soda and hope that keeps it more mixed together.
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So your idea to let it sit longer for the particles to drop before adding extract was a no go?
I don't have the ability to shake my keg before serving but I want to make this. I just would like a consistent pour. If I wanted to give some away, can I fill growlers from my keg like beer and not worry about bombs if the temperature rises in the growlers a bit (say if I have a car ride to take before sharing growlers)?
I use zaterains rootbeer extract. Over 15 gallons now and no problems settling. Its a little minty but my kids like it.
Any suggestions for a beer recipe that finishes out around 5-6% abv, but has very little taste? Maybe I could do a regular beer, with no hops, and finish out at 6%, then use it in place of water with my regular rootbeer recipe....
Campden and even potassium sorbate inhibit bacteria and yeasts, they don't kill or even very reliably halt the activity of your carbonating yeast. There's a good chance it will keep going. Bulk pasteurizing is even easier than bottle pasteurizing and it actually works, so I don't see why you wouldn't do that if you're kegging.
So I just got done bottling the root beer.
At bottling I added-
1 cup sugar boiled in 1 cup water
5 1/2 oz wildflower honey
1 tsp vanilla extract
2 tbsp root beer extract (McCormick)
And made this so I get the most out of my bottling bucket
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