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I would ditch the carapils. I like my wheat beers light and dry. Mashing at 148 should dry it out. Let us know how it tastes.

Just smack it now. it will be okay.

Best analogy ever. :rockin:

I think your fine. Try putting it in the oven to mash. Set the oven as close to your mash temp. You may get some rise in mash temp but if you watch it, you can shut the oven off.

Palmer's book on water is coming out in 2013. He mentioned it on a recent episode of Brewstrong.

Gartywood is right, cellar it and see how it tastes in a few months.

+1

That's cool, congrats.

Yeah, it shouldn't be a problem and with it being your first brew, you'll probably have it drank before you taste any infection any ways.

Sounds like DMS. Try boiling longer with the lid off and getting the wort temp down as quickly as possible. I think DMS will form above 150F but will not volatilize off unless its boiling, so if your temp stays high for a long time you could have problems.

Since the description doesn't say exactly what the grains are and in what amounts and this is a beginners forum, I guess I assumed it would be a little difficult for a new brewer to build a recipe from it.

It could be DMS. Did you use pilsner malt? How long did you boil? If you used pilsner malt and only boiled it 60 minutes you may have not driven off the DMS. The 2 hour cooling time could have caused it too. How long did you lager it before you bottled? Its possible you didn't allow enough for...

I would suggest you google for a clone recipe. The description gives very little information on what is in the beer.

14 days of fermenting and then you should be able to bottle if your specific gravity is the same over 3 days. You can let it set in the primary for a month or more if you want, but with it being an IPA, I would bottle as soon as possible so you can drink it before the hops go away. You really...

Define over carbonated. Is it foaming out of the bottle when you open it or what? What makes you think its over carbonated?

Boiling the lobster in some beer might be pretty good.

It should ferment the same. Raising the temp just helps the yeast clean up better and faster. And since your adding frozen bottles of water to keep the temp down, your going want to let it rise just so you don't have to mess with trying to keep the temp down.

Your beer may not attentuate fully.

If you've been fermenting for more than a week then you don't need to worry about temp. After the first 4 days or so, the yeast don't give of bad esters and fusal alcohols because of temperature. You probably should allow the beer to warm up a bit so the yeast stay active and clean up the beer.

That sucks.