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Not getting enough carbonation
 
 
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crossmr
Root Beer Fan
Root Beer Fan


Joined: Dec 05, 2014
Posts: 1
Location: Seoul, Korea

PostPosted: Sat Dec 06, 2014 12:48 am    Post subject: Not getting enough carbonation Reply with quote

Hello all,
I've started homebrewing root beer and ginger ale here in South Korea. Both are extremely hard to find, root beer is almost non-existent. Once in awhile there are some import A&W 12 packs, but that's it. Ginger ale only shows up in Canada dry or schweppes, but both inconsistently.

The problem I've had is carbonation.
I'm following this guide:

http://biology.clc.uc.edu/fankhauser/Cheese/ROOTBEER_Jn0.htm

I managed to get some Zatarains imported here.

The first thing I noticed is that my batch seemed to carbonate very quickly. On the surface. The bottle got extremely hard within a few hours. By the next morning it was almost like a rock. I made two bottles at once. So I tried one when at that point and it wasn't that carbonated. like a bottle of rootbeer that had been open 2-3 days. So I left the other one over night again and tried that (it hadn't been opened at all) and while it was somewhat carbonated, it wasn't anywhere near what we'd like.

Can I expect much more out of home carbonation? I'm using Fleischman's yeast (also had to import that), it's fine though, I use it for baking.

They mention being careful that it doesn't explode, so I'm worried about leaving it the 3-4 days they recommend, because they also indicate giving it a feel test.

1. Am I just being impatient?
2. Can this kind of home brewing generate carbonation on par with commercial sode or do you need a machine for that?
3. Should I double the yeast to give it more of a kick or will that really increase the yeast taste/alcohol content?

Thanks in advance
  
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aruzinsky
Root Beer Connoisseur
Root Beer Connoisseur


Joined: Oct 13, 2004
Posts: 161
Location: IL, USA

PostPosted: Sun Jan 04, 2015 4:22 pm    Post subject: Reply with quote

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