I'd probably play around with some maltodextrin... don't have a good feel on what amount may be suitable, so it would take some experimentation on your part unless anyone else has an idea on amount...

Thanks! I was reading a little bit about that right after I posted my question to you. I'll post something about the effects it has on the final product as soon as I finish my next batch (about a month).

You could mash about 2#'s of Pilsner malt at 150F for about an hour...... Sorry I had to....

Would that be a 'malted root beer'?

what and when do diacetail rest?

Hey man do you think that would be any good? or would the fermentation dry eveything out to much and just be nasty?

If you're doing it as a root beer, it shouldn't be allowed to ferment much at all, basically mix it up, bottle it with yeast and chill and serve once the bottle feels hard and carbonated. If you are treating as a beer, it would be somewhere in the spice beer category I'd imagine... not sure what it'd be like...