Followed a recipe - but started to feel 'iffy' at certain points indicated here - *
Wanted 20 litre max. end product (25 litre boiler capacity) Target SG 1010
23 litres of wort from mash and sparge at start of boil. 13 litres usable at end

Moved to FV quickly * - siphoned from top - leave to cool before moving?
13 litres moved to FV, cooled, pitched packet yeast (Muntons Gold) 6gms* on surface. SG was 1042 and temp at 20. Too much yeast? How to calculate?
Yeast became active 24 hrs later and now 48hrs later has a thick 'brain appearance' SG is 1030 temp is 21.5
Am thinking to leave this a couple more days till SG goes down - but not sure how those more experienced would interpret this
