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Ginger Ale, Batch 1 - Write up. Root Beer, Batch 16

February 28th? Really? Has it been _THAT_ long? Wow. I'll try to keep this short.

Ginger Ale, Batch 1: Only one word for it: Effing Fantastic. The Ginger mellowed very nicely and became a wonderful crisp drink for a hot dog picnic in the back yard with the family. I'll ask Cindy to post her thoughts on the batch.

One of the two reasons it took me so long to brew another batch of root beer is that the Ginger Ale seemed to last for friggin' ever. We'd just keep pouring and pouring and it wouldn't stop... ...until one day, it did. Ahh, well. Such is life.

The other reason it took me so long is because... ...well, I'm just lazy... It's a lot of work to brew a batch of root beer and I haven't taken the time to make it happen...

...until yesterday! Batch 16 is in the keggerator now! Quick summary of recipe:

- 5c buckwheat honey (just went with normal buckwheat)
- 6oz Sassafras (up from 4oz)
- 2tsp Anise (up from 1tsp)
- 4 vanilla beans (up from 2 or 3; they were kinda old and dry so might have been light on flavor)
- 2tsp wintergreen I, uhh, forgot to add the wintergreen. Zoe woke up from her nap as I was filtering the brew into the keg and it just slipped my mind. See below.
- Water to make 3 gal about 2 gal.

Normal process: Boil water (about 1.5gal worth), dissolve honey stirring constantly so it doesn't burn on the bottom. Add sassafras, anise, and vanilla beans in a colander submerged in the water. Stir for about 10 minutes. Remove colander, and therefore the bulk of the solids. Use a small hand-held colander-on-a-steeeeek to remove any visible floating bits. Siphon brew through the Super Spiffy Filter-O-Matic(tm) into keg. Have daughter wake up and totally throw off your whole game and forget to top off with water to fill keg and add wintergreen. Add ice to cool off, then close up keg and stow in keggerator.

So, yeah. It's only about 2 gallons, but with full increased ingredient load right now, minus the wintergreen. I really wonder want opening up the keg, adding the rest of the water and wintergreen now, 36 hours later, will do. *sigh*

UPDATE: Just a few minutes later.
I went ahead and opened the keg, topped off with water (only took about a quart or two, actually) and added the wintergreen. I don't think it'll be too bad. So, aside from the strange process, this batch is "back to normal."

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This page contains a single entry from the blog posted on July 19, 2009 9:21 PM.

The previous post in this blog was Batch 15: Write up, Ginger Ale - Batch 1!.

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