gibb wrote: |
so to my question about yeast - is the pizza dough yeast causing the after taste? what am i doing wrong? how can i make decent to good to great root beer? help me. |
most likely, the answer to your question is yes. There several variables when dealing with yeast and fermentation, some of the biggies to keep in mind outside of external factors are type, quality & temperature.
For root beer you are best off avoiding pizza yeast, and go get yourself some nice beer yeast for making ale (not lager) that will impart as little flavors as possible. You can get either dry or liquid forms, either work fine and dry is cheaper.
If you have yeast that's been sitting around for 6 months or more, it probably is no longer any good, time to get more.
Ale yeasts are kept most happy between 65-75 F in general, above that temp will cause off flavors, and below that temp may not ferment.
hope this helps. welcome to the wonderful world of home brewing!