First partial mash

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The photos are self explanatory

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I apologize for repeating a few of those.... damn samsung!

 

[unionrdr]

Looks like you're a little low on the OG. Looks good otherwise. I'm mashing grains for a PM stout atm. Gonna make another batch of my whiskely ale.

 

[kombat]

Looks great! How did you go about the partial mash? Also, I'm assuming you chilled that wort before you racked it to the carboy, right? And finally, I would caution against using those red carboy handles to carry full carboys - it can put tremendous strain on the neck and crack the glass (making a huge mess). Can't wait to hear how it turns out! What's next on your brew schedule?

 

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I thought the same thing unionrdr, but by hydrometer is calibrated for 60F and I measured it at about 70F, so I'm assuming that it's a few points higher.
kombat, I mashed 1 lb of pale base malt, and a half lb each of malted wheat and oats in 1USG water for an hour between 148-152F, before topping off with water LME & DME and doing the hop additions.
I chilled down to 70F in ye olde bathtub. Then whirlpooled and racked....
I usually do straight extract kits because I can bang them out kinda quick on brew day and there's virtually no trub at all.
My next one is gonna be a Coopers Irish Stout extract kit, and I just may put some lactose in it cuz I'm a sucker for a good milk stout!
And I know these pics are deceiving, both those carboys are PET...

 

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The view when I got up this morning

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[unionrdr]

My stout has about half as much krausen atm. And using this calculator, I got a corrected OG of 1.050; http://www.brewheads.com/gravcorrect.php

 

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Corrected OG on your stout, or my Witbier? I was actually expecting it to be taller, the last BB kit I did ( a kolsch btw) was spitting out the blowoff tube after 12 hours....

 

[unionrdr]

Yours.

 

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So, when I leave for work yesterday morning, it's churning wildly and looks like the photo above.
When I get home yesterday after work, the krauesen has subsided, and I've got flocculation and yeast rafts!
I was a little surprised, I'm only 10 batches in, but I haven't seen an attenuation happen in like 36 hours.
Even if the mashing extraction was anywhere near as efficient as needed, there's still almost 6lbs of L/DME in that. I'm amazed, and probably gonna start a new thread about that....

 

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Witbier was bottled one week ago, finished at SG 1.008 ABV ~5.2%.
It's a little early yet, but I'm gonna crack a bottle this evening after a Hoegaarden, just to see how it compares with the style standard

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This is fantastic! A little darker but tastes exactly the same as Hoegaarden! !

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[Yooper]

Great to hear it! Well, not that it tastes just like hoegaarden is a good thing, as I hate the stuff, but that YOU got what you were aiming for. That's a great feeling and accomplishment!