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Wow, ok thanks. Just wanted to make sure I wasn't doing something wrong.

So I do need to stir while cooling the wort before I add to fermenter?

When I add the hops into my wort I just get green foam on the top. Is this normal? I stir pretty well when adding the extract and when adding the hops. Seeing the green foam makes me want to stir continuously. Should I?

How much should I stir when boiling the wort?

Thanks, I am thinking I may just stick with corn sugar. I haven't really heard a big benefit from using the speise and I would rather not chance going wrong somewhere..

I guess maybe they weren't chilled long enough before I opened. I think that would also account for the differences I have noticed in foam and carbonation. The first few I tried I just put in the fridge long enough to cool down then tried. Others I put a 6 pack in and some were there several...

Both of my first 2 batches (both extract) of beer seemed to be a little foamy. When poured into a glass the head seemed to foam up very high and be very slow to go down, even when poured very carefully. Is this over carbonated? The second batch seemed a little better than the first but I felt...

I am looking at doing an extract hefeweizen recipe that calls for taking 2 qts of the wort out and storing in fridge to use as speise for bottle conditioning. The recipe says to use 1 pack of yeast fermenting and 1 pack bottle conditioning. This is only me 3rd batch of beer so I wanted to see...

Thanks, I will continue to look at recipes and start trying to learn about different yeast. The yeast I got for the recipe from my local homebrew is Safbrew WB-06, dry wheat beer yeast.

Thanks. I was thinking it probably would be best to stick with the recipe and keep it simple until I had a few batches under my belt and learned a little more. Any advice on a good Belgian recipe? Can a good Belgian be made using extracts only?

This is only my 2nd batch of beer and I want to do a wheat beer so I got a basic (German) wheat beer recipe from my local homebrew supply. 5.5 to 6.5 lbs wheat extract 1 oz Hallertau 5 oz priming sugar I usually like Belgian White beer better but after looking at recipes thought this...