I recently purchased the 1 gallon starter kit from NB to brew as a project with my dad. The first batch was less than satisfactory. The taste was just off in a pretty major way. The first brew was the popular Irish Red Ale. While not exactly sure what happened, I think I narrowed down some contributing factors: not holding a constant boil, not ideal sterilization procedures, and just overall getting used to the process. For this first batch, fermentation took place very rapidly. It fermented vigorously for about 24 hours then dropped off fairly rapidly.
We did our second batch (Saison au Miel) last night. To make sure that I kept a steady boil, the temperature was set pretty high, and in the end, a significant amount of water had boiled off so I topped it off before pitching. Already (within 12 hours) fermentation is taking place very rapidly as in the first batch. I'm worried the same flash fermentation will take place this time. Does anyone have experience with the fermentation patterns of Irish Red or the Saison au Miel? Can anyone share any tips for the areas of concern?