Runs With Beer

http://beersmith.com/

My brother-in-law and his dad have been using and swear by it, but (not to be conceited) I think my beer’s better.

Heavy Metal Music

Preferably a fizzy one.
I really like the taste of IDRIS Jamacan Ginger Beer but would like to create a tasty version of my own without the additives.

Bottling Root Beer and other Soft Drinks ::
If you are using plastic soda bottles with screw on caps please note that your bottles must be cleaned and sanitized prior to each use. The following chart will help you determine how many bottles you will need per gallon of root beer.
Jim’s Really Good Root Beer ::
Please Note: New plastic PET soda bottles need to be soaked in a solution of Straight A Cleanser prior to being used the first time. Mix 1 tablespoon of Straight A with one gallon of hot water and submerge the bottles. Let them soak over night. Rinse well with hot water. This will remove the new plastic character that these bottles can impart to your root beer.
Recipe for one gallon. Please read instructions before starting::.
Equipment :
Mixing Spoon
6-8 Quart Sauce Pan
Kitchen Funnel
Measuring spoons
Measuring Cup
2-3 gallon Pail
Unscented Bleach
A clean one gallon plastic milk jug
8-16 oz. PET Beer bottles
Ingredients :
1 Cup White Table Sugar
1-1/2 Cup Dark Brown Sugar
2 tablespoons Malto Dextrin
1 tablespoon Root Beer Extract
1/4 teaspoon Champagne Yeast
1 Gallon of Cold Water
DIRECTUINS:::
Clean all equipment with soap and water. Rinse very well.
Prepare a sanitizing solution in a clean utility pail by mixing 2 teaspoons of unscented bleach with 2 gallons of cold water. Soak all equipment including bottles and caps in this solution for at least 10 minutes. Remove your equipment and rinse it well with hot water.
Fill a one gallon container with cold water. Now remove 1 cup of water from the jug and discard it. All of the water required for the recipe is now in the gallon container. Measuring the water in this way will save time and prevent you from adding to much or to little water later.
Place 4 cups of water from the container into a sauce pan and begin to heat it. It is not necessary to bring the water to a boil. Heating this small amount of water will help dissolve the sugars and will make a better soft drink.
Add the white sugar, brown sugar and malto dextrin to the sauce pan and stir until the sugars are completely dissolved. Once the sugar is dissolved turn off the heat.
Add 1 tablespoon of Root Beer Extract to the sauce pan and stir it in.
Add the remaining water to the sauce pan and stir well. Check the temperature of the mixture by carefully touching the outside of the pan. It should be cool to slightly warm. It may be necessary to allow the pan to sit covered for a short time in order to cool.
Open the packet of champagne yeast by cutting off a corner. Measure out 1/4 teaspoon of yeast and add it to the sauce pan. Close the yeast packet by folding over the open corner and sealing it with tape. Store the remaining yeast in the refrigerator for the next batch.
Stir the sauce pan until the yeast is completely dissolved. You are now ready to bottle your root beer.
Bottling the Root Beer :::
Use a kitchen funnel to fill each bottle. Pour the root beer into the bottles so that there is about 1-1/4 inch of air space left in the neck of the bottle. Leaving to little air space will cause the root beer to remain flat. Leaving to much air space will cause the root beer to over carbonate and may cause the bottles to gush when opened or even explode. Fill the used plastic soda bottle in the same manner. Seal the bottles tightly and store them for 4 to 7 days at room temperature. This will allow the yeast to eat some of the sugar and carbonate the soft drink. You can check the carbonation by squeezing the plastic soda bottle. When it is hard, the soda is done and must be refrigerated. Allow the bottles to chill for at least 1 week prior to serving. The root beer will improve in flavor with time but it must be stored in the refrigerator.
Notes About Natural Carbonation :::
The yeast used to carbonate your soft drinks will feed on sugars in the drink and produce carbon dioxide gas and a very small amount of alcohol. You should not be concerned about this alcohol production. There is more natural alcohol in fresh squeezed orange juice than that produced in your soft drink.
If your soft drink becomes over carbonated you can burp the bottles by carefully opening the lid and letting the gas escape. Put the lid back on and place the bottle in the refrigerator. The cold will stop further gas production. You may need to reduce the amount of yeast used in your next batch.
If your soft drink is not carbonated within 2 weeks of bottling you may have added the yeast while the soft drink was to hot. You can open each bottle and carefully add 3 or 4 grains of yeast. Close the bottle and leave them at room temperature for 1 more week. You may need to add more yeast in your next batch but never add more than 1/4 teaspoon of yeast regardless of the size of the batch being made.
You will notice that when a fully carbonates bottle is cooled in the refrigerator, the amount of carbonation is reduced. This is caused by the fact that the colder a liquid is, the more gas it can hold in suspension. Be sure that your plastic test bottle is very, very hard before refrigerating.
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KEGGING ROOT BEER & OTHER SOFT DRINKS :
The secret to kegging and force carbonating soft drinks is to carbonate most of the water first. This is due to the sugar content which makes it more difficult to carbonate the finished beverage.
PREPARING THE KEG AND WATER:
Clean and sanitize your keg
Place three gallons of cold water into the keg
Seal the keg and pressurize setting your CO2 regulator to 25 pounds
Shake the keg until you no longer hear gas running from the regulator
Refrigerate the keg and CO2 for 24 hours
MAKING THE SYRUP AND EXTRACT :
Prepare your sugars or sugar substitute with one gallon of water
Refrigerate mixture until it reached the same temperature as the keg of water
FINISHING THE SOFT DRINK
Remove keg from the refrigerator and disconnect the CO2 gas
Release the pressure on the keg and open the top
Carefully, without splashing, pour the sugar mixture into the keg
Add 1/4 cup of root beer flavor extract (4 Tablespoons)
Close the keg and reattach the CO2 at 25 pounds of pressure
Refrigerate under pressure for 24 hours
TO SERVE
Reduce regulator pressure to 5 pounds
De pressurize the keg
Attached dispensing line and serve as you would beer
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another easy one:::
ROOT BEER::
Ingredients: (for 2-1/4 gallons)
2 gallons of water
1 1/2 cups, honey
3 tablespoons, ground sarsaparilla
1 tablespoon, sassafras
1 heaping tablespoon, hops
1/4 teaspoon, ground coriander
1/4 teaspoon, wintergreen extract (Almost all natural)
1/4 teaspoon, yeast
Procedure:
Place the sarsaparilla, sassafras, hops, and coriander into an enameled or stainless steel pan. Cover them with water and bring to a boil. Reduce the heat and allow them to just barely simmer for 12 hours, making sure the water does not all evaporate. Strain out the solids and add the liquid to 2 gallons of water that has been boiled and cooled to lukewarm. Stir in the honey, wintergreen extract, and the yeast dissolved in 2/3 cup warm water. Stir the mixture thoroughly and allow it to mellow for several hours. You can then siphon off the root beer into a clean container before bottling, or fill the bottles immediately. Makes about two dozen 12-ounce bottles.
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How to Make Root Beer:
Making root beer at home is easy, once you gather all the necessary supplies. It’s a great family project and a way to teach the younger ones that not everything tasty comes from an aluminium can. And it’s delicious, too!
Things You’ll Need ::
clean 2 liter plastic soft drink bottle with cap
funnel
1 cup measuring cup
1/4 tsp measuring spoon
1 Tbl measuring spoon
cane (table) sugar [sucrose] (1 cup)
Zatarain’s Root Beer Extract (1 tablespoon)
powdered baker’s yeast (1/4 teaspoon) (Yeast for brewing would certainly work at least as well as baking yeast.)
cold fresh water
Steps :
Using a clean bottle and a dry funnel, add the ingredients in sequence as stated in the steps that follow. First add a level cup of table sugar, (or cane sugar). Adjust the amount to achieve the desired sweetness.
Yeast on sugarMeasure out 1/4 teaspoon powdered baker’s yeast, and place in the funnel. The yeast should be fresh and active, and any brand that is available will work.
Shake well to make sure that the yeast grains are distributed evenly into the sugar.
Swirl the sugar/yeast mixture in the bottom in order to make it concave and enable it to catch the extract in the middle.
Replace the funnel, and add 1 Tbsp of root beer extract on top of the dry sugar.
Notice how the extract sticks to the sugar. This will help dissolve the extract as seen in the next few steps .
Fill the bottle halfway with fresh cool tap water that has only a little chlorine. Pour through the funnel and use this opportunity to rinse extract stuck to the funnel and tablespoon. Swirl to dissolve the ingredients.
Fill the bottle to the neck, this time with fresh water, leaving only about an inch (2.54cm) of head space. Securely screw the cap so as to seal the bottle. Invert repeatedly to thoroughly dissolve the contents.
Place the sealed bottle at room temperature for about three or four days until the bottle feels hard to a forceful squeeze. Then move it to a cool place (below 65 F (18 C)). Refrigerate overnight to thoroughly chill before serving. Crack the lid of the bottle just a little to release the pressure slowly.
Tips ::
There will be a sediment of yeast at the bottom of the bottle, so that the last bit of root beer will be turbid. Decant carefully if you wish to avoid this sediment.
Fermentation has been used by mankind for thousands of years for raising bread, fermenting wine and brewing beer. The products of the fermentation of sugar by baker’s yeast Saccharomyces cerevisiae (a fungus) are ethyl alcohol and carbon dioxide. Carbon dioxide causes bread to rise and gives effervescent drinks their bubbles. This action of yeast on sugar is used to ‘carbonate’ beverages, as in the addition of bubbles to champagne.
Artificial sweetener cannot be used to replace the sugar. Sugar is required for yeast to generate carbon dioxide which carbonates the beverage. No sugar, no carbonation. You might experiment with less sugar, and add a substitute to make up for the lower sweetness, but it is not known just how little you can add and still get adequate carbonization.
Use bottled water instead of tap.
Warnings ::
Do not leave the finished root beer in a warm place once the bottle feels hard. After a couple weeks or so at room temperature, especially in the summer when the temperature is high, enough pressure may build up to explode the bottle! There is no danger of this if the finished root beer is refrigerated. Move to a refrigerator overnight before opening.
There might be alcohol in this home made soft drink. The alcoholic content which results from the fermentation of this root beer has been found, through testing, to be between 0.35 and 0.5 %. Comparing this to the 6% in many beers, it would require a person to drink about a gallon and a half (5.7 L) of this root beer to be equivalent to one 12 ounce (355 mL) beer. It can be said that this amount of alcohol is negligible, but for persons with metabolic problems who cannot metabolize alcohol properly, or religious prohibition against any alcohol, consumption should be limited or avoided. However, there are many high school biology labs who have made this beverage without any problems.
hope this helped.
GOOD LUCK!!!

Years ago (late 70s) the mother of a friend of mine made this REALLY GOOD sour dough Beer Bread that had to have a ‘Culture’ of some kind fermented for several days before becoming one of the ingredients for the bread…NO it didn’t have to do with the one can of beer called for in the recipe. Once all the ingredients were together I THINK the bread had to sit and ferment an addition three or so days before baking in a “tube” bread “baker” in the oven.
Sadly, my friend and I lost touch before I could the that recipe for that particular Beer Bread.
10 points to the one who comes up with that particular recipe.

use 7-up or sprite when cooking/”frying” shrimps, it makes shrimps more juicy and sweet.

YES!

and if so, what is a good summertime wheat beer recipe? or if you have any favorite summertime beer recipe what is it?

My two friends and I have been experimenting for a little over a year now and have found a consistently great tasting recipe. We have bars lined up waiting to for us to get it to them. But we want to make sure we have exclusive rights to it before we sell it. Any advice?

I was just wondering if anyone knew where i could purchase home brew equipment in Leeds.
Thanks a lot
James