Brewing Class day 2

Over this last week the two beers that we brewed in class, fermented nicely and on time for me to take them back to the classroom for bottling and kegging. The fermentation attenuation was 75% for both beers. I'm used to 80% attenuation when brewing all-grain. I have to assume that the dry malt extract that we used for both beers was the reason for only getting 75%. The wheat beer has a distinctive banana aroma/flavor and some spicy clove. The pale ale we renamed an IPA because of the higher than expected gravity and hop bitterness that we achieved, primarily from boiling down to 4 1/2 gals instead of 5 1/2 gals. I managed to take both buckets of fermented beer back to the classroom without agitating the yeast bed too much.
In the class the students got an earful from me regarding malt bill calculations, hop bitterness utilization and the math to figure the attenuation and alcohol of the beers. We spent some time learning to siphon and cap bottles then went to work bottling the hefeweizen and kegging the IPA. All went smoothly. In the course of the day we also sampled an example of a home brewed ESB that we will be brewing as the class continues into the all-grain techniques in a couple of weeks.