This is my first post and my first venture into the world of homebrew. please be gentle.

I have got some equipment from my local brew store... i plan to make root beer, beer, whine, other sodas, ect.... right now i only have the stuff to make root beer.

Here is the recipe I am using for batch one:

1 cake, compressed yeast
5 pounds, sugar
2 ounces, sassafras root
1 ounce, hops or ginger root
2 ounces, juniper berries
4 gallons, water
1 ounce, dandelion root
2 ounces, wintergreen

1. Wash roots well in cold water.
2. Add juniper berries (crushed) and hops.
3. Pour 8 quarts boiling water over root mixture and boil slowly 20 minutes.
4. Strain through flannel bag.
5. Add sugar and remaining 8 quarts water.
6. Allow to stand until lukewarm.
7. Dissolve yeast in a little cool water.
8. Add to root liquid. Stir well.
9. Let settle, then strain again and bottle. Cork tightly.
10. Keep in a warm room 5 to 6 hours, then store in a cool place. Put on ice as required for use.


I have cut this recipe down to 1/4 of the size. I did not use"compressed yeast".
It looks decent, smells great, and tastes great... but no carbonation at all.

Instead of compressed yeast I used dried ale yeast. I put just a pinch (trying to get about 1/8 teaspoon) in a glass of warm water and let it sit for 15 minutes. Then I added per recipe.

After bottling I placed the bottles in a warm room for 6 hours. Then i refridgerated. I am guessing either I didnt use enough yeast or 5-6 hours just isnt long enough with this type of yeast. Any ideas?

The problems I've had with carbonation were caused by 2 things:
- not enough sugar for the yeast to eat
- wrong temperature (too hot or too cold) for yeast to carbonate

Other ideas, parsa, aruzinsky or others?
_________________
Bottoms up!
Kevin Guske

So heres a tribute toast with root beer in hand to you and the many mugs of suds along your happy trails. --Charles Wysocki, artist and root beer fan, 1928-2002

I'm no expert on yeast fermentation because I gave it up for a seltzer bottle. But, I do know that yeast doesn't thrive in pure sugar water. I suggest you add a small amount of molasses or corn steep liquor to hasten fermentation. I would add the yeast to a couple of ounces of solution and wait for that to bubble before adding it to the rest of the brew.