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How much zest are you using? What malt and how much? What hops and how much? What yeast? Lemonade will just make it sour and bitter. For a proper Shandy you need to adjust the adjuncts and malt/hops/yeast otherwise you will make the BMC take on it. IAW, a crap beer that tastes like a beer mixed...

I've run T-58 very hot before and it always turns out great. Lots of esters produced with few off flavors. It is actually a good yeast to recommend for first time sasions

Does anyone know what yeast is used in Red Bud Cuvee Four? I've got several jars of it and using it in several beers, I tried to contact them but got no response. It is a great little Belgium type strain, fruity as all get out with a bit-o-funk.

Let it set, it will settle out.

Depending on the temp, your yeast strain may have been more active and dried it out more. It happens, the kit instructions cannot provide for all the variables, no sweat, bottle it and drink away. It will be good.

Nope, let it run. The overflow is common even with the exact amount. It is dependent on the volume, yeast strain, and headspace. Put a hose on it, let blow till it settles down, and give it a taste. You will likely get a lot of yeasty taste until it flocculates out, but you may also find a new love.

Well, I would approach it like this. Do a pale ale with mild hops saaz williamette etc... and find a yeast you like first. You want the low malt low hop so you can get a good judge of the yeast profile. you can do a 1gal batch. Then using a real neutral yeast SA-05 build up the smoke you want...

Depending on what equipment you have: a plastic tube that goes from the hole where the airlock normally is, run the tube into a pail, cup, holder of water/starsan (or other cleaner) and you have the blowoff. What you are doing it allowing the very healthy active yeast more room to vent. It may...

That thought came to mind too, however I always do a 1 pint then 2 pint starter with the WL vials so the cost was the same to me either way for my style of brewing. The only difference I noticed was the 2 day lag and longer ferm time, wholly expected mind you. Truthfully I should have started...

It was actually a white labs vial that had been in the back of the fridge, I found it and CA Ale, I just boiled up the wort, let it cool in the starter jar with the magnet, once cooled pitched the vial in and turned it on. I'll do the CA ale after I find out what we caught with the wild yeast...

Just did the same with a batch of 2009 Scottish, tossed it into the bottle, added some 1.035 and turned on the stir plate. Holy god, oxygenated beer tastes like sh*t. I always wondered what it tasted like, I've never had it happen to me yet, I dang sure know now. Needless to say, it is fine...

all my brew ferments and ages at room temp. Never had a bad one yet.

A nice scot ale is great with chipolte peppers, the light smokiness of the peppers and the sweet ale are a good combo, you can then add ground pepper to the secondary and taste after a few days and add until it has the heat you want. Dried peppers seem to be better.

Thought I'd join you in this. My son (8) and I set up the experiment, we made some 1.030 wort, let it sit out from 5:30-9:00 in the back yard, transferred to a 1gal jug and air locked it. Within a day we had noticeable sediment, it still had a sweet smell, day 2 had a noticeable funk and rotten...

We had some summer ale fresh from the brewery when we went to Boston a few years back, totally different taste! Tried some Funk Galaxy from Prairie last night, OH my GAG! I'm tempted to buy another bottle as I honestly think the one I got was infected. A little background here, I love funk...

Now now, Bud light and clamato tastes better than bud light by itself.

Keeps the color a bit lighter, less chance of boil over, better draw from the hops, less chance of burning the malt.

I'm going to join here. Few questions, are you all grain, partial, or extract only? For the saisons I like to keep to the light side, fruity hops, and hold back on the bitter. Stress the yeast for the saison so you get more flavors from it. On the farmhouse, I like the citrus hops and again...

Citra IPA from Northern or Midwest. Great flavor, lots of melon and tropical fruit to the hops, mine came out about 4.2-4.5%. Very balanced and just plain awesome.

My inlaws did the same, beagle named jageren (girl version of jager.)