I've been making home brew lager and ale for more than a decade. My sons wanted me to make root beer, so I started cheking recipes and ingredients.
The one thing I could not figure out was how natural carbonation using yeast works in root beer. With lager and ale, you ferment the brew until it is "dry". Then add a little more sugar and bottle it. The "little more" sugar would ferment to carbonate and preserve the beer. With root beer, you bottle a highly sugared solution with some yeast. But what stops the yeast before it tries to ferment all the sugar and explodes the bottles? Do you have to drink it within a few days of bottling? Ned Kleinhenz
