Root beer - cold method

[robbyhicks]

So we hosted an exchange student this past weekend and we wanted to make him a "taste of home" he said he missed the licorice "tea" his mother made. So after a couple of attempts we found a YouTube video and had him translate. Turns out it's actually a "licorice juice"... The method got me thinking about my root beer recipe since I use roots and boil... We took the licorice root and ground it in a coffee grinder added baking soda and a bit of water and let it sit over night, apparently it actually starts a fermentation of the root. You then take the powder and dunk it like a tea bag in cold water to make the tea/juice.

Has anybody used this method to extract the flavor from their roots for sodas? I would think you would preserve more of the flavors of the roots in this method, thoughts?

 

[robbyhicks]

So we hosted an exchange student this past weekend and we wanted to make him a "taste of home" he said he missed the licorice "tea" his mother made. So after a couple of attempts we found a YouTube video and had him translate. Turns out it's actually a "licorice juice"... The method got me thinking about my root beer recipe since I use roots and boil... We took the licorice root and ground it in a coffee grinder added baking soda and a bit of water and let it sit over night, apparently it actually starts a fermentation of the root. You then take the powder and dunk it like a tea bag in cold water to make the tea/juice.

Has anybody used this method to extract the flavor from their roots for sodas? I would think you would preserve more of the flavors of the roots in this method, thoughts?

Here is my typical base recipe I use for my root beer btw...

 

[robbyhicks]

The recipe is a gallon batch, I have to dive deeper into my notes to find out how long I boil and such... I also typically use Nottingham beer yeast for my carbinating but I have my kegging system started so I will likely keg and force carb my next batch...

 

[bugdry]

The recipe is a gallon batch, I have to dive deeper into my notes to find out how long I boil and such... I also typically use Nottingham beer yeast for my carbinating but I have my kegging system started so I will likely keg and force carb my next batch...

Sorry, i know this is an old post. But, how did it work out with the kegging?