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Ok, Just ripped the head of this one last night after 6 days under cap and it is going well...

Wal's Wheat kit (Country brewer)
500g of dried corn syrup
500g of light DME
300g of malted wheat steeped and rinsed (sparged)
12g of cascade pellets in a hopbag (usually comes packaged in one)
Yeast as supplied (though I would try something different in future)


soak grain in 3L of water at ~70 degrees for 20 minutes. strain into pot. Rinse grain to make pot up to ~6L. Bring to boil, add corn syrup and LDME. I boiled for ~30 minutes. Add cascade at 5 minutes before flame out added kit at 3 minutes before flame out.

Cooled by putting pot in an icebath, cooled to ~40 degrees in a few minutes... Added to ferm plus tap water to 23L giving a temp of 26 degrees...

Pitched yeast and lowered temp by applying ice to the ferm to 19-21 degrees...

OG: 1041

Second day of ferm was met with HUGE activity.... 2 bubbles a second... Transfered to secondary in only 4 days (G=1016)

Left for a week in secondary, FG=1013 Quite a high FG....

I was expecting (hoping for?) quite a cloudy beer being a wheat... but this one is VERY clear...

BTW... what style would you call this? An Australian wheat?

I went down a similar path with my wheat beer (including the corn starch), and it's come out cloudy. The only real difference I can see between yours and mine is that I used a proper wheat yeast from the HBS and threw the supplied wheat sachet in the bin. I've noticed that the commercial wort mixes tend to have exactly the same sachet for lagers and ales ...
I've become a firm believer in the right yeast for the job.
The only fault in mine is that it's come out a bit dry.

agreed, My beer is too clear .. and while the Specialty grain imparted Some nice flavor Im wondering if More would have been retained With a liquid wheat yeast