I bought around 10# of seed wheat grain, the only thing I could find in my area, malted the grain and roasted it at 375F for 50 minutes, hopeing for an amber malt product. I still dont have a hydrometer, so cant test spec. gravity. I used some washed yeast from a previous batch of an american amber kit. Started the yeast about a day before pitching, it was bubbling my airlock once about every 30 seconds, kinda slow, maybe should have waited longer before pitching. I made some mistakes along the way. When sparging I heated water to 170F, and let it steep for about 10 to 15 minutes, then found out later, I should have waited about an hour. I added the three ounces of corn sugar from a previoud kit that I did'nt use, because I keg instead of bottle. The only hopsit got was mabe a littke from the washed yeast. I then boiled for 1 hr. Then cooled as quickly as possible, all the time keeping the lid on the kettle. After pitching my yeast, it took about 2 days for it to start bubbling up through my airlock. I noticed a thin layer of foam at first, but there isnt any foam now, but is bubbling vigerously. In the past when i've seen this, it turned out that it was contaminated with some kind of bacteria. I was as careful as possible with sterilazation. I learn as I go, so next time I'll do better. Expect the worst and hope for the best.