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I have been trying to read on pitching yeast and wondering how do you know if you are under pitching or over pitching(if you can over pitch)? Using the extract kits and the packets of yeast they come with.

This is my first brew. It was in the primary for 7 days with a FG of 1.010 (its a cream ale) and then into my secondary. I have learned that there is the big debate on using secondary but I had already transfered it. I know people say to leave in secondary for 1 week but was wondering if I...

Is under pitching not adding enough yeast or is it not stiring the yeast properly/oxygenating it?

I am on my first brew and it's an American Cream Ale. I know I still have lots of ?'s, which I have already posted. I am wondering should I go to a wheat beer on my second brew or try some other ales first. Is brewing a wheat much more difficult? I would really like to do a flavored wheat beer.

I am on my first brew and it's an American Cream Ale (BB). It was in my primary for a week with a FG of 1.010 at the end of that week. When I opended up the bucket I thought I would smell it, and unfortunatley I took a deep breath in and it made me go whoa! It was real strong and I want to say...