Recent content by ShaneKasey

hey brother, everyone makes mistakes, every mistake that i have made has taught me something, you'll learn what beer tastes like when you mash at 184, and at this point it's worth fermenting, i would taste it, not gonna lie

that recipe looks like mine did. i would not toast my own malt this time, i would just use biscuit malt, i know that's what new belgium uses, and i would do at least a pound in a half, if not a pound and 3\4. and i would also so at least a pound and a half of munich malt as well. i used a pound...

I did a 2 below clone last winter. Im not at home. But when i get home ill look at the recipe on beer smith. I think that the california ale yeast would be a great choice of yeast. It definitely doesn't use a belgian yeast or anything like that. I know that it has liberty hops. If i would brew...

i would just drink rubbing alcohol until you vomit, and then drink rubbing alcohol until you vomit again, then go to work on monday morning! or just make some delicious beer and then you'll have something that you'll actually enjoy

i have to say that it must have been bad yeast. sounds like you got the wort chilled down to optimal temperature before pitching. so you didn't hurt the yeast. I prefer American ale Yeast US-05 to nottingham myself. and they've never put out any "bad batches". if you don't like this beer...

You're just going to end up with a good beer.that's basicly an ale. The temp of.the.fermentation is what dramatically changes the flavor. So i would say wait about 2 weeks and you should be good to go. Not ideal. But it will still taste good. It.s been done before. Relax. Don't worry. Have a...

Some people split the boil into two separate pots, until they get one bigger pot. And there is nothing wrong with that, splitting the hops between the two pots is a great idea, just try to get the same amount of volume into each pot, I wouldn't worry about it one bit. My friend, just relax...

Are you sure that you had the right volume to begin with, or that you didn't get a lot of boil off? was it a 90 minute boil? When i don't quite get the volume that i was shooting for, then i take a gravity reading. because if you're brewing a 5% beer based on a 5 gallon recipe...

one time i used fresh orange peel to an american wheat like this, and chopped it up with a slap chop. the beer had a fairly yucky bitterness behind it, like if you licked the inside of a grapefruit peel. then i talked to a few other brewers, and they told me that i needed to use the zest grater...

Well. drinking a P B R is better than a punch in the dick, assuming you have to choose one or the other!

Sharing an Odouls amber with my wife, (she's pregnant). I'm listening to my wife's hip hop. And i'm cold crashing a 2 below winter ale clone, fermenting a Vienna Lager and a Guinness clone!

I like to pitch more yeast into my lagers than my ales (since lager yeast is a bit more sensitive). so if it were me, i would put it in the fridge, and by friday the yeast should be settled out and the starter wort should be pretty clear, so i would decant the week old starter wort, and start up...

Clear Belgian candy sugar Is only Sucrose just like Pure Cane Sugar. So if a recipe doesn't call for Amber or Dark Candi Syrup,(which is not as easy to replicate), then i just use pure cane sugar, and beware of Super-Wal-Marts sugar, because i don't know where it comes from, since it only says...

i agree, after 4 weeks of lagering, there will be planty of yeast left for bottle conditioning(carbonation).

i made the extract version of the Anderstone lite, that's the light american lager from brewing classic styles, i actually have it on tap right now. i have to say that if i brewed it again i would surely want to brew the all grain version, mainly because after about 2 months, you can still...