When it comes to choosing the right yeast for making root beer, there are a few key points to consider. While some recipes may call for baking yeast, I would recommend avoiding it. Baking yeast can impart a yeasty flavor to your root beer, which may not be desirable. Additionally, baking yeast tends to work slower compared to other types of yeast.
Instead, I suggest using a neutral dry ale yeast for your root beer. Dry ale yeast is readily available and offers a clean fermentation profile, allowing the flavors of the other ingredients in your root beer to shine through. It also works more efficiently and can help speed up the fermentation process.
I personally prefer using a specific strain called Safale US-05 for my root beer. It is a popular choice among homebrewers and has a neutral flavor profile, making it ideal for root beer production. This yeast is known for its high attenuation and ability to ferment sugars completely, resulting in a dry and crisp root beer.
To use the dry ale yeast, you will need to rehydrate it before pitching. Follow the instructions provided by the yeast manufacturer, usually involving adding the yeast to warm water and allowing it to sit for a certain period of time. Once rehydrated, you can add it to your root beer mixture and let the fermentation begin.
It is important to note that root beer fermentation can produce carbon dioxide, so make sure to use a fermentation vessel with an airlock or a vented lid to allow for the release of gas. This will prevent any potential pressure build-up and potential explosions.
Root beer fermentation usually takes around 3 to 7 days, depending on the temperature and the specific yeast strain used. Once fermentation is complete, you can bottle your root beer and allow it to carbonate for a few more days at room temperature before transferring it to the refrigerator.
One thing to keep in mind is that the flavor of your root beer will evolve and mellow over time. Initially, it may have a strong yeast character, but this will fade with aging. Your root beer should be drinkable for about five weeks, but it is best consumed within the first few weeks for optimal flavor.
When it comes to choosing yeast for making root beer, it is best to avoid baking yeast due to its yeasty flavor and slower fermentation. Instead, opt for a neutral dry ale yeast like Safale US-05, which offers a clean fermentation profile and allows the other flavors in your root beer to shine. Remember to rehydrate the yeast before pitching and provide proper ventilation during fermentation. Enjoy your homemade root beer!