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You should drop the gravity when starting up , 1020 is what i've read until you get to around 500 ml ish starter :-)

I second that ;)

Brewferm and brewpaks seem good the others imo not so :thumb:

:rofl: :rofl: lively stuff that hefe yeast :party: only a good sign .

You pitched at 30 c , what was the temp of the brew after this ? You should pitch the yeast at around 18/20 c . It sounds like it was way too hot and has finished fermenting very fast . It ain't gonna be a good 1 sorry to say . This will be full of off flavours and will be hangover fuel . :cry:

There is a post from last week a chap has been brewing a wheat beer with kaffir limes ,you may want to search for it .

What you need to do with any beer/wort is let it fully ferment out ( most likely 10 days enough ) and test by using a hydrometer , test 3 days in a row to make sure it has finished . Then lower temp of beer , if poss around 10c or lower to help the yeast and sediment drop out and the beer will...

looking all good and normal :thumb:

It's his first go , i would batch sparge which is filling the tun , mashing , draining then re filling and waiting 10 mins the drain again . Also i would mash at 66c not 63c as you'll end up with a dry beer , 66c is the middle ground and usually ideal .

Hi , a little basic info to start you off . If i'm brewing a 20 litre batch of beer i'll use around 4 kg of grain and will expect to get around 1048 (ish) so if using 1 kg then to get a 4.5/5% strength then i'll end up with 5 litres of beer . When mashing the grain you will lose 1 lire of water...

Of course give it a few days to make sure but i wouldn't be too shocked if it had finished at 1016 although i would expect more 1012/1014 . Carbonation makes a massive improvement as far as taste goes btw .

for a wit style i would do 30 mins at 63c then finish off at 68c for 45 mins :thumb:

Glad to hear it turned out well apart from losing 90% of it :doh: Maybe a new place is needed for the fermenter to keep little hands off it , or get a new fv with no tap :grin:

Morning or is it evening there , glad you could join us and welcome to the forum . Do you have favourite styles or like to brew a wide variety or both even . :thumb:

I think you should start at 10g of dme and 1020 gravity so that would be 50 ml of water and ever time you step up it should be between 5 and 10 times . Then 50g with 250 ml (1020 ish ) then aim for around 1035/40 for other steps so 250g with 2.5 litre would do it ( if an ale then you can split...

Don't bottle until it goes otherwise it will take a while before it's gone from the beer

seems all ok then , if mashed at 65c and was at end , may be slightly drier but that might be good .

Just re read your post , carry on to boil

you got iodine and what was last known temp in mash tun before rest and is it a thermo pot ? what temp now too ?

Lol yeah that kind of happens don't it . Had it a few times myself now :sick: but it's the thought that counts :hmm: