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9

I think I would replace all of the seals and soak the kegs in hot Oxyclean Free or PBW for a few days. Maybe rinse and refill with that a couple of times. Then I'd just use them with strong flavored beers, or beers that would go well with the root-beer flavor for a couple of batches. If you don't notice any off-flavors, move to more subtle brews. If ...


8

Making a (good) hard root beer sounds tricky. At least, the traditional method of brewing root beer doesn't seem like it would scale well to the weeks-of-fermentation beer brewing model. I imagine in the end, while you would have higher alcohol content, too much of the sugar will have been fermented, so you'd end up with a few gallons of not very sweet ...


7

I went through exactly this about 9 months ago. I couldn't find anything online about it, so I used a basic cider as the inspiration. Here are the exact notes I took while brewing it. Some sections were direct copies from the cider recipe, I added the rest. 1lb Munton’s Dry Malt 2Fl Oz Root Beer Concentrate ¾ cup priming sugar 5lbs granulated sugar ...


3

There are a few alternative methods: You can force carbonate by using a CO2 tank. This may be expensive if you don't already have the equipment. (I make soda, but only because I had the equipment from beer brewing!) Using potassium sorbate to stop the yeast propagation (but not fermentation - existing yeast will still continue to ferment.) Apart from the ...


3

You'll have trouble with the sugars fermenting. One option, which may or may not work, is to make the 'beer' to your target alcohol percentage, then filter it really good to pull out as much yeast as possible, and then perhaps add a potasium metabisulfite tablet or two to retard any remaining yeast. You could then add your sugar sweeteners without them ...


2

Have you tried soaking the tubes etc. in bleach/beer line cleaner? You should be careful about soaking metals, but plastic should be OK. However -- I'd be surprised if the aroma would transfer to beer given the time the liquid stays in the pipe. If the worst case scenario is to have some slightly gingery ale, you may as well just use those lines again. ...


1

I just finished making a 5gal batch of natural root beer using danelion root, burdock root and sassafras, along a small amount of wheatgrass and beet juice (for colour). I used a combination of white sugar, honey and mollasses to ferment and a combination of lactose and stevia to sweeten. I reused an English Ale yeast from an IPA I made a while ago and ...


1

18# gw base malt, 2# choc., 4oz black or roast barley, 1# oats or flaked barley. Used 2nd runnings for root beer stout. to boil add 1 pt. molasses + 1 c. pale dry extract + 2oz root beer extract. lightly hop with 2 oz cascade. ferment as usual. og 1.065 fg 1.013 . kegged & force carbonated. sweeter than typ. ales, dryer than sodas. many ...



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