Kicked off first home-brew attempt with Festival Ale’s Razorback IPA. Initial ingredients:

• 3 kg malted barley (IPA specific)
• 650 g dextrose
• 10 g beer yeast (IPA specific – added at 23.9 ℃)
• 23 litres water (up to 23 litre mark – includes malted barley)

SG measured at 1.052 before yeast was added (do the fine bubbles matter?) room temperature in spare bathroom 23.1 ℃. Next step is to add hops in 5 days time.