Subject: Root Beer Repair
Date: 1992-07-22 21:32:34 GMT
OK so I should have know better than use tabs in my email. Let try again.
OLD FASHIONED ROOT BEER
"Use strong bottles with patent stoppers or tie corks in securely. Use a stone
crock or granite vessell in which to let drinks stand while 'working.' Fresh
roots from the woods are always preferable to dried herbs. Select a cool place
in which to store the drinks; the longer they stand in a warm place after
bottling, the more effervescent they will become! When filling bottles, fill to
within an inch of the top.
1 cake compressed yeast
5 pounds sugar
2 ounces Sassafras root
2 ounces Juniper Berries
1 ounce Hops or Ginger Root
1 ounce Dandelion root
2 ounces Wintergreen
4 gallons water
Wash roots well in cold water. Add juniper berries (crushed) and hops. Pour 8
quarts boiling water over root mixture and boil slowly 20 minutes. Strain
through flannel bag. Add sugar and remaining 8 quarts water. Allow to stand
until lukewarm. Dissolve yeast in a little cool water. Add to root liquid. Stir
will. Let settle then strain again and bottle. Cork tightly. Keep in a warm room
5 to 6 hours, then store in a cool place. Put on ice as required for use."
The Fleishman Company, Excellent Recipes for Baking Raised Bread, 1912
A couple of notes from the Oregon Brewer Fest
A great time! Lots of great beers
I worked next to Devils Mt. Brewery on Friday night. They were pouring Railroad
Ale, I saw no one from the brewery but they seem to still be in business
I had a long talk with someone who works at Widmer... they only use one yeast
and the repitch from batch to batch. The Hefe-Wisen is kegged young (4-5 days?)
and before kegging the recirclate the beer to reach the desired cloudly state.
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