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Root Beer Carbonation "control"???
Posted: Fri Mar 08, 2019 4:28 pm
by Caretaker
Good afternoon all, I have been experimenting with some root beer recipes and am close to one I think I like; however, the plastic bottles seem to be so carbonated that I lose half a bottle after opening due to foaming over or even caps exploding. Is there a way to control this consistently? I have been using a champagne and white ale yeast but there is a very small amount going I the batch before we go to bottles, about 1/8 tsp. I have been using plastic bottles and am a bit fearful going to glass until I can get the mix just right.
Any advise and direction would be greatly appreciated. Thanks and have a great weekend.
CHEERS!
Re: Root Beer Carbonation "control"???
Posted: Fri Mar 08, 2019 4:34 pm
by RickBeer
You need special caps. And it's important to refrigerate them at the right time.
https://www.mrbeer.com/media/pdf/MB14-R ... ctions.pdf
4.2) You should now have 4 bottles of flat root beer. To finish store your bottles upright in a dark location with a consistent temperature between 68° and 84° F.
This step should take 1-3 days, if the temperature remains constant.
4.3) Check your bottles once a day.
When the bottles become firm to the touch, refrigerate your root beer. When your root beer is cold it's ready to drink. For best results, refrigerate at least 1 full day before drinking.
Re: Root Beer Carbonation "control"???
Posted: Fri Mar 08, 2019 4:52 pm
by Caretaker
THANKS for the reply Mr. Beer - - that was FAST!!!
So, I think I waited too long to get bottles into the fridge then. After 1 day bottles were still soft but became very hard (one small bottle popped its top, lol) on the second day. So somewhere in the middle I need to check and, at that point, I can move RB to the fridge and carbonation will cease then? Sorry for the extra questions but really hate to have the mess I had on the kitchen counter move in to the fridge, lol, might not score points with the wifey. Oh, RB from the plastic bottle to a glass bottle with ceramic top for serving or will I lose all my fizz?
I have a recipe using roots and berries, spices, sugar and water (but having to cheat now with some root beer extract until the sassafrass arrives). Even made a spiked one adding Captain Morgan Spiced Rum and some Vodka which turned out pretty nice...just not as fizzy...
Thanks again for the assist my friend and have a terrific weekend!
CHEERS!!!
Dean