Home brew mixes

Mix 4. Root beer 20150117 Heat 1 gal to 105. Remove 1 cup, add just under 1/4 tsp Nottingham ale yeast to small cup. Add 2 1/4 c sugar to main pot, dissolve. Remove from heat and add yeast mix I by when lower than 105 degrees. Add 1 Tsp extract. Rack into sterialized bottles, stirring to keep yeast suspended. Let sit room temp 2 weeks, then fridge. The yeast ate up all the sugar then died, leaving the right amount of carbonation, but no sweetness, and an off after flavor of sulfur. Wasn't really drinkable. Less yeast and more sugar? Probably and use test plastic, then refrigerator before two week time. Mix 3. Briess full brew beer. 20150117 3 quarts to 160. Remove 1 cup at 105 degrees, add 5/8 tsp Nottingham ale yeast to small cup. Set aside. Add 13.5 grain in filter bag. Remove from flame, wrap pot bottom in towel to conserve heat. Steep for 20 mins, adjusting bag occasionally. meanwhile bring 1 quart to 180, and at end of 20 mins, drain bag, and pour 180 water over bag into main pot. "sparge" Bring main pot to 180-200, just below full boil. Add 89g of briess extract. Wisk in. Set timer for 40 mins. 10 mins later, add 1 Oz glacier hops Add 1 Oz sugar to 2 cups 180 water. Another 20 mins, add 1 Oz cascade hops. Turn off flame. 2 mins later remove pot to ice bath. Pour sugar water into ferment container. Add yeast mixture. Clean brew bag and after cool downed wort has reached 70 degrees, strain through brew bag into ferment container. Add water to make 1 gallon. 10:44 added grain 11:05 sparge 11:18 added extract 11:28 glacier hops 11:58 cascade hops 12:00 cool down 12:10 yeast and sugar in 12:30 wort in Bubbles started slow at about 7pm more vigorous at 10pm. 9am 20150118 Top foam had gotten into the airlock. Cleaned airlock and poured out about top 1" of wort. Also put container in cardboard box to shield from light. 10pm ferment has noticeably slowed. 20150205 evening mix sugar for priming before bottling 0.5 ounces of sugar per 1/2 gallon. Made 3 bottles and a test plastic. Full brew. Other 1/2 gallon was in oven at 200 degrees for 1/2 hour, the temp of the liquid was only at 100 or so though. So put on range top for 1/2 and kept liquid at 180-200 for 1/2 hour. Cooled in ice bath, added 0.5oz sugar and 18 flakes of Nottingham ale yeast that was in warmed water. Bottled. Made three bottles and a test plastic. Non-alcoholic brew. Both mixes were oxygenated as siphoning didn't work too well. 20150208 evening. Test bottles had enough carb, so refrigerated all six bottles. Mix 2. Root beer. 2007? Better with less yeast. Mix 1. Root beer 2007? Way too much yeast.