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What type of malt and grains make up a cream ale.. I'm trying to create a recipe for a cream ale.. any help..

I steeped 1 lb of grain maris otter.. then 6 and 1/2 lbs of light DME... i had a slight boil over but not enough to lose 1 gallon of water(wort)... Just wonder if the beer will have to much body only being concentrated inside of 4- 4 1/2 gallons with the amount of malt i used

I brewed a 5 gallon batch.. I started with 2 gallons of water in the fermenter and then a little over 3 gallons for the boil.. when it was all said and done.. i wound up with about 4- 4 1/2 gallons in my carboy... Will that affect the outcome?? That it came up short of 5 gallons...

How much do i need? Just enough to fit the hydrometer into right..

I brewed a batch on April 13th... The fermentation went quick and now i want to take a reading to see where my gravity stands. I have it in a 6 gallon Carboy.. What is the best way to take a reading without infecting and or disturbing the yeast cake?? Or should i just wait one more week...

I am new so im learning with every batch i go.. I hope with 2oz of the Columbus @ 12.5aau will offset the 7 lbs of malt...

Basically i'm just trying to figure out if i'm using too much malt for my overall recipe.. Is 7 pounds too much DME for a 5 gallon batch.. and for the rest of the recipe.. 2oz Columbus Hops at 60-30 min 1oz Tettnanger at 25min 1oz Fuggle at 10 min (All pellet hops) 1056 Wyeast smack...

So i steeped 1 pound of maris otter then added that to about 3 1/2 gallons of water and boiled 7 lbs of dry light malt... Do you think it will turn out bad?? That is way over the ratio of DME to Water....

I brew in a 3 gallon pot.. I brew for a total of 5 gallons.. Is it okay to brew 3 gallons adding all my malt and grains and hops.. Then after my boil adding that directly into 2 gallons of water already in my carboy?? I'm trying to see if that anything to do with my first batch going wrong...

So after i steep/mash the grains in the small amount of water do i just add that to my 3 gallons of boiling water for the extract? Do i also subtract the steeped water amount from the 3 gallons??

This is based off of the Dogfish Head Clone.. 5 Gallon batch, Boil volume of three gallons 1 lb Maris Otter... steeped 7 lb Dry Light Malt Then continously hopped... @60min .5 oz Columbus Pellets(12.2aau) @45min .5oz Willamette pellets(4.6aau) @30min .5oz Columbus...

I drank a Pacifico a few weeks ago and found a tiny screw in the bottle after i had poured it out. IT looked as if it was a screw from a pair of glasses, very tiny but still... Never know these days.

what type of DME would i substitute for the 2 row?

13 Pounds 2-row (US) 6 ounces Maris Otter malt Is there anyway to change the 2-row grains to a DME? I dont think steeping 13 pounds would be very efficcient!

13 Pounds 2-row (US) 6 ounces Maris Otter malt How would i turn this into a DME recipe? or half DME recipe? Anyway??

Finally bottled my First batch (Pale Ale).. Hit a Gravity of 1.020... Now onto two batches at once! How long until i can sample the fruits?

Is it possible to use old champagne bottles that have the plastic stoppers with the metal screw covers to store brew? Im just worried it wont be sealed enough.. Anyone have any experience on this?

So that is why my gravity was low.. I only steeped. Making my extract totally really only 3 lbs.. as opposed to what i thougth would be seven.. Thank god for this forum..

So when i steep my grains for 30 minutes, i'm not getting any usable sugars out of them at all? or just very little? So i should stick to DME until i have the capablilities to mash?

I'll just tell you exactly what i did.. I ground up the grains and then steeped them for about 35 minutes @ a rolling boil.. Added the DME until it went through the hot break... Added hops at 60.. 30.. 15 minute intervals. Cooled and transferred from the pot to a bucket, added yeast and...