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The recipe is a kit and uses flaked wheat (1 pound), Pale malt (1 pound), cluster hops (1 oz) and liberty hops (1oz), Sachet yeast, and Wheat LME (6.6 pounds). The IBUs are 31-35 and it rounds out at about 6.5% abc.

I am getting ready to rack my American Wheat Ale on some fruit, only thing is I still have yet to decide what I am going to be using. Does anyone has suggestions for what to use or what to stay away from? Also anything else I should know procedure wise?

Thanks for all the great posts. I think I'm going to go the brown sugar route and see how my vanilla mint milk stout turns out.

How much do you use? And do you use 5g batches. Have you ever worked with molasses?

Has anyone ever used brown sugar to prime the beer for bottle conditioning?

I dont have the equipment to do a lager. Otherwise I was thinking about an Oktoberfest.

I am getting married October 12th and want to brew some beer for the event. Does anyone have any good recipes for a wedding beer. I have never done a AG and would prefer an extract recipe. Open to any ideas, but would prefer a type of ale.

I let it ferment for 8 days in the primary. Then 2 weeks in the secondary. Added 3/4 cup on priming sugar.

It was just what the kit had in it, idk I worry a lot. maybe brewing isn't a great hobby lol.

I guess just like every first time home brewer I am impatient. I think I am going to throw a sixer in the fridge and enjoy till the rest has aged more. Thanks for the posts this forum is awesome!

I know you don't know how much priming sugar I put in or if it finished fermenting, but am I at risk of explosions? The sugar has to be all eaten up by now right?

So I am doing my first brew, summer ale, and it is currently a week old in the bottles. I know this hasn't aged long enough, but had a question. I tasted one and it is pretty good. Fully carbonated, but I feel the flavor needs to age further. I don't want the bottles to explode. Should I age...