Nothing too special. What yeast are you using? Cream ales are in the "Light Hybrid" category for a reason. They are somewhere in between an ale and a lager and as such tend to use yeasts that ferment at slightly lower than standard ale temperatures. The corn syrup in the recipe is like the corn or rice adjuncts you'd find in a standard lager. It will provide a crisp finish without adding body.Joey Ramone said:First time doing a cream ale (Brewers Best). Anything special that i need to be aware of?