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What could I have done wrong to make it so cloudy and not crisp ? The brewshop guy told me it should be similar to a budwiser but im way off

I can't remember the yeast.

Yea it tasted and looked just like a wheat beer. Slightly sweet with a flightless fruity smell.. I like hoegaarden so I can't complain but from what my homebrew store told me I was thinking something different

Frementing 3 weeks bottle conditioning 2 weeks then chill and enjoy....I have done several Mr. Beers and this has delivered the best results. I would also recommend corn sugar. You can't have good beer in two weeks i don't care what MR. Beer says.

I've been working on a cream ale, I have never had a cream ale so I'm but confused what I should be looking for. I just opened the first bottle one week into bottle conditioning.. Carb is great and it looks and taste just like hoegaarden. Would that be accurate?

Can I take the gravity reading straight from the fermenter or do I need to siphon it into a beaker?

When will I know it's safe to bottle?

Anybody have any recommendations for books on brewing and beer design?

Thank you guys for your help. This is my first batch and first day on the forum and I found it very helpful. I'm sure ill have more questions as I go.

Well we shall see, the beer has already started putting off CO2 as soon as I put the air lock on. Is that a promising sign?

I didn't have the tubing so I siphoned it to another fermenter and ill let it finish in there. I don't think it will screw it up or I hope it won't.

I have head room but the foam is up to the neck and I'm on day three.. I just don't want the Carboy to explode while I'm at work a d ruin the batch.

If the Carboy is over flowing can I siphon it in to a bucket fermenter and not disrupt the process? Mistake putting five gal of beer in five gal Carboy.