Root Beer World - root beer history, brands, recipes, news

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Rootbeer Problems!
 
 
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aruzinsky
Root Beer Connoisseur
Root Beer Connoisseur


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

PostPosted: Sat Dec 25, 2004 1:04 pm    Post subject: Re: Rootbeer Problems! Reply with quote

You can dissolve 1 lb. of sugar in 1 gal. of water at room temperature by simply stirring.
  
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parsa
Home Brew Guru


Joined: Dec 15, 2003
Posts: 50
Location: Escondido, CA

PostPosted: Sat Jan 08, 2005 3:17 am    Post subject: Re: Rootbeer Problems! Reply with quote

There are three factors in how a solid dissolves.
1. Particle size. Small crystals dissolve faster and more easily than big particles.
2. Contact and distribution of the particles in the water. If the sugar just falls to the bottom, it won't dissolve well. However, if it's stirred, it can dissolve faster.
3. Temperature of the water. Most solids dissolve faster in warmer water than colder. (Gases in water are just the opposite, which is why carbonated drinks are refrigerated.) The solubility of table salt is not affected much by the temperature of the water, but other salts dissolve much more easily in warm water. Sugar is weird stuff. You can put a seemingly infinite amount of sugar in the water. It just gets thicker and more viscous until it is like thick heavy syrup. Warm water is better for dissolving the sugar, but it doesn't need to boil.

I'm coming to the conclusion that it's better if the water never boils even if steeping roots. Boiling causes the oxygen to leave the water, and that affects the yeast growth.

Parsa
  
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JadeLatrell
Root Beer Fan
Root Beer Fan


Joined: Jan 07, 2005
Posts: 2

PostPosted: Sat Jan 08, 2005 2:01 pm    Post subject: Re: Rootbeer Problems! Reply with quote

In beer making, we aerate the wort so. It isnt a difficult matter to get enough o2 in the wort to get the yeast to work well.

And in Root Beer, the yeast doesnt have as much work to do as in regular beer.

I would think that if you were to slosh the rb wort a bit before bottling, you will get enough o2.

There are some interesting new developments in homebrewing science. It seems that the yeast needs oxygen to duplicate but too much can be detrimental. If you were to make a good yeast starter, with good aeration in it, you would have no problems whasoever.
  
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