I have a few questions for the veterans.

1. Extracts, in St. Louis, MO., are readily available at home brewing stores and area grocers. I was informed that instead of one of the store brands I'd be better off using an "all natural" brand of extract. I didn't know there was a difference. What do the pros think?

2. My first batch tasted awesome. However, it did not have carbonation. The recipe that came with the extract recommended: a. tap water. b. fleischmann's baking yeast. and c. table sugar. Due to the collossal failure of the batch I'm interested in the following changes in the recipe: a. distilled water with gypsum (a yeast nutrient) b. brewer's yeast (brand forthcoming) and c. KARO corn sugar syrup (also better fodder for yeast). What do the pros think of these changes?

Finally, what is "Sparkling Foam"? I saw it listed in both "Northwest Root Beer" recipes on your site. Where can I get that?

Thank you in advance for your feedback and your time.

fuzzbuster wrote:

... I was informed that instead of one of the store brands I'd be better off using an "all natural" brand of extract. What do the pros think?

Pros don't use extract. Rootbeer is a matter of personal taste. My favorite rootbeer of all time was 100% artificially flavored. (Fanta Rootbeer, now extinct.)

fuzzbuster wrote:

... a. distilled water with gypsum (a yeast nutrient) b. brewer's yeast (brand forthcoming) and c. KARO corn sugar syrup (also better fodder for yeast).

I doubt that gypsum (calcium sulfate) and/or Karo corn syrup will meet all of the yeast's nutritional needs. Try adding the yeast to a 10% solution of molasses and, once that begins to bubble, add it to the rest of the brew. If you don't like the taste of molasses, maybe you can substitute corn steep liquor.

Better yet, forget the yeast and carbonate in a seltzer bottle.