I am sorry for the long thread, but I am digging the net for few days now and did not find such a "tutorial", so I will built my own and want to share it. I will be happy you comment/correct me, and I have some questions at the end. So I brew few amber ale from extract kit (very successfully) and want to try something new. I want to brew wheat beer with honey, and wish it will be as clear as possible (I know wheat beer should get the haze, but I am trying something here I am using this recipe with small amount of changes. my steps should be: Heat 21 Litre (5.5 Gallon) of water to 70 C (155F) Take the flaked wheat and oats, put it in a steeping bag and steep the grains for 30 minutes Take out the bag of grain and wash it with small amount of water at 80C (175F) - few times with ladle - not squeezing the bag. Get to boiling point Add the DME once the water is boiling and mix it. Add hops for 60 mins (the only one in this recipe) In the last 15 mins add the immersion chiller for sanitizing. Add Honey and orange peel Add whirlfloc tab After 15 mins turn the flame out. Start chilling Rehydrate the yeast with 110 ML (4 oz) - 40C (105F) of the wort for 15 minutes. Once the wort is 24C (75F) whirlpool it and start siphoning it to the primary fermentation without trub as you can. Stir the wort to add oxygen Take OG value Add the rehydrated yeasts Close, add the airlock, and put it for few days in 22C (70F) After the bubbles in the airlock are at much lower rate (±5 days), take gravity value once a day. After 2 days with no change transfer it to secondary (slowly, not to oxygen). Take FG value and calculate ABV Give it another ±10 days. Cold crash for 3 days at 2-3C (35-37F) Boil 2 cups of water and add 220g (7.7oz) of corn sugar (calculator). Let it cool to 25C (77F) Add it to the priming bucket, and slowly siphon the beer from the secondary (without trub as possible). Bottle it. Give it another 2 weeks at 22C (70F) Cold it to 3C (37F) 24 hours before drinking. Enjoy What do you think about the process and steps? My questions for perfectly understand the process are: Full boil or partial boil? I read a lot of pro and cons, but if I understand correctly, clearer and tastier beer will be a result of full boil wort. Should I use Gelatin after transferring to secondary for clearer beer? or will the affect be very tiny and not worth it? What will happens if I will use Lager dried yeasts instead of Ale, will it be clearer? of course I will use Lager fermentation rules (temperature, diacetyl rest, lagering). in general - can Ale or any other beer can be made with Lager yeasts? Should I use DME or LME? If I am understood correctly, DME will give me lower SRM, right? any other differences? Will late adding the extract (DME or LME) will help the beer to be clearer or lighter in color? Should I use yeasts nutrient? When should I consider to use it with dried yeasts? I know it is not common to publish such a huge detailed question, but I wanted to gather it all in one place for the new brewers as well. Thanks in advance.