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thank you

Ok so i'm brewing my first lagger. i pitched my 2007 wyeast at 70 degrees as indicated by the package and i kept it at this temp for 4 days. in this time fermentation started and i got a great bit of head. now theres no head and the air lock is barley bubbling. i just looked up the temp for...

no.. i pitched the yeast, then i realized what i did.

Thanks i'll post it there too.. it's an apple ale recipe that i bought from mid-west brewing supplies online. 6 lbs of briess gold LME 1 lb of honey specialty grains 1 oz hallertau hops 1 lb brown sugar 2 oz apple extract (in a 4 oz bottle, i just dumped the whole thing in)

So when i finished brewing and it was time to add my apple extract and yeast... i added 4oz of extract with out even thinking when the recipe only calls for 2oz. how is this going to effect the out come of this cider? and is there anything that i can do to prevent it from turning out bad? any...

So when i finished brewing and it was time to add my apple extract and yeast... i added 4oz of extract with out even thinking when the recipe only calls for 2oz. how is this going to effect the out come of this cider? and is there anything that i can do to prevent it from turning out bad? any...