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Does anyone have a simple recipe for a Wheat Ale with orange? I would like to brew about 3 gallons and use part grain and part LME with some hops for aroma. I searched the recipe section but can't find what I want.

I'm not adding anything else and the beer is an American Cream Ale. In the Brewers Best instructions they recommend racking to a secondary after 5-7 days to improve flavor and clarity. But after reading more I think it may be uneccessary.

How do I know when it's time to rack to a secondary fermenter? It's been five days and the heavy fermenting is over but there's still small bubbles rising.

After I remove the wort for bottling from my primary fermenter can I add new cooled wort into the same fermenter with the same yeast to start another batch or do I have to remove the yeast cake and clean the fermenter?

Is the RO water sanitized enough or do you still need to boil it?

I know many home brewers don't recommend using RO water unless you add certain things back to it, but I was wondering if anyone has used the discharge or rejected water from an RO unit to brew with? I'm not sure but I think the water is sediment and carbon filtered but not passed through the RO...

Thaks for you reply. The wort actually has a good flavor. All it's missing is carbonation.

I added it at the same time I added the malt extract and booster

I have been fermenting a batch of West Coast Pale Ale for 2 weeks. When I sample the wort it seems to be carbonated. It doesn't taste like it but it foams. Does this mean that it still needs longer to ferment? BTY, I added 1/4 cup maple syrup and 1/4 cup brown sugar to the mix. Is this OK?

Bubba, That's what I hear some people were doing. Since I use glass carboys that seems like a good solution. What do you think about this: I will take about a half a quart of the pitched wort from a 5 gallon brew and transfer it into a small glass container. I will ferment both in the same...

How do you guys test your specific gravity without introducing bacteria into the fermenter when you get the wort to test? I have heard that some brewers separate a small amount of wort from the main batch at the beginning of the fermentation and use this to test SG. Does this work?

Hi all, I have been using the Mr. Beer kit for 2 batches of beer and the fermentation seemed to take about 1-1/2 weeks. I started my first 5 gallon batch of True Brew amber ale and within 8 hours after pitching fermentation began. My concern is that while the fementation seemed vigorous it...