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Hey Everyone,

Question. How would you go about brewing a 4-5% hard root beer using this extract? I want to experiment with this.

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Cheers

May be tricky.

Sugar and stop fermentation to leave some sweetness is what comes to mind.

S

Lactose for sweetness?

I'm interested in this as well. I recently had Not Your Father's Root beer and it was really good! Would love to get something similar on tap for the summer.

Ok, I have a recipe figured out. It'll be on the website soonish, but if anyone wants to try to just let me know and I'll make it up. Extract version only for the time being as I don't think there will be any benefits from all-grain as we're going to be adding that root beer extract anyway.

I'm not a fan of stopping fermentation part-way through; it's hard to control on a homebrew scale.

I think root beer would lend itself well to lactose. Add enough dextrose to get your 5%, ferment out completely, and then add lactose to taste. Bottle condition or keg as per usual.

Personally I'd ferment to dry, chemically stabilize (like wine), back-sweeten to taste, then force carb. None of the consistency issues of arresting fermentation, the ability to use real sugar... Just can't bottle condition - you have to force carb.

Did everyone ever come up with a good recipe?