this batch had a pretty mild peak on the fermentation

we ...(I)...over cooled the wort before yeasting it

but its bubbling away solidly still even with some temp changes

My prediction is this IPA is going to be be over-hopped with a weak body

but

according to the brewmaster if we get perfect fermentation (which we wont) it should produce 14.3% by volume

if we get half that it will still do the job nicely

I dunno, if your wort was too cold for the yeast (you are talking like 55 F with ale yeasts for that to happen) the worst that would happen is it would take longer for the fermentation to complete, or the fermentation would stall.  Neither of which would thin out the body.  Hell, I'd be more worried about poor attenuation just from the gravity!  Hope you made a big starter!

Better that the wort is too cold than too hot. 

I'm worried about the body due to deviating from the recipe

the crystal malt and the malted barley we used was pretty light compared to what the recipe called for

unfortunately our regular ingredients shop was closed and the ones we went to was pretty small with limited options

and

it called for an amber dried extract and we used a light extract syrup

having no experience with dried extracts I'm not sure what effect that will have

Ahh, gotcha.  You'll be fine.  Just a little lighter color and less caramel flavor to it.  No biggy.  After a pint or two of that you won't notice the flavor much anyways! 

So...  Any guess on how my crock fermented mead, using orange & lemon peels will turn out?  Yeast was proofed and put in right at 100ºF.  It smelled good going into the crock.

JM

Nope, no idea.  Beer and cider gnomes, I understand them.  But mead and wine requires the use of fairies (longer lifespans you know), and I can't for the life of em figure those buggers out.

I'm a little late to the party, but an avid home brewer for about 3 years now.  Just moved to all grain.  I brew just about every Sunday morning.  Beer is my religion, my brewery (read: garage) is my church 

How much more difficult is all-grain versus extract?

Just gotta be a little more precise and have more time available.  The comparison is as such:

Extract Brewing : Can you make mac & cheese?
All Grain Brewing: Can you bake a loaf of bread?

So I started my second batch yesterday. 

Things I've learned so far, mostly related to getting the beer clearer or with less settlement in the bottles:
1. Gotta do a second ferment to get more of the "stuff" to settle.
2. Place the grains in a tea bag like nylon sack when brewing.
3. Also place the hops in a tea bag like nylon sack when brewing.
4. Use a filter or cheese cloth when pouring the wort into the first ferment bucket.

I did buy a carboy for the second ferment.

Let's see how this goes. 

Quote from: The Architect on November 25, 2010, 05:33:29 AM
So I started my second batch yesterday. 

Things I've learned so far, mostly related to getting the beer clearer or with less settlement in the bottles:
1. Gotta do a second ferment to get more of the "stuff" to settle.
2. Place the grains in a tea bag like nylon sack when brewing.
3. Also place the hops in a tea bag like nylon sack when brewing.
4. Use a filter or cheese cloth when pouring the wort into the first ferment bucket.

I did buy a carboy for the second ferment.

Let's see how this goes. 

also

Irish Moss will help clear it up some

If you are using fresh hops and not the pellets I would leave them loose for the initial boil and finish

then

bag them if you are going to drop them in for the second ferment

I moved my mead into the 2nd stage fermenter yesterday.  Smelled really good and rather strong

Here's two of the three gallons:  The other wasn't as clear, but it'll clear up nicely I'll bet.



JM

http://www.makebeer.net/Woot-Special-Offer

An early Christmas present.

 Here, in MD, I've seen  Cooper's Ale for  $16 per six pack.  

This looks  like a good deal!

I'm ready to start a new batch today!  Anybody got any fool-proof (simple/easy) beer recipe worth a beer n00b trying?  I've
done wine and the above mead and would like to "diversify"  

EDIT:  after watching the video on page 1, I'm ill-equipped for beer unless someone has details on the crockery version Double Eagle was talking about.  I have exactly what he's talking about just throwing boiling water and such in and leaving for a while ~

JM