I am a newbie for homebrew wheat beer making. I used the alcotec turbo yeast 24 express(distiller yeast) for the fermentation. But After 20 hours brew is stopping fermentation. Can I keep it for the two weeks? Is it hygienic for the drink? Do I need more yeast for completing the fermentation?
There is a good chance that the turbo yeast has ripped through all your sugars and is done. Turbo yeast is not the best yeast to make beers or ales as it is optimised for speed/abv rate of production note deliciousness of final product.
Saying all that, unless your beer smells undrinkable or tastes undrinkable, then it usually is drinkable.
If you could provide the recipe you used with volumes and quantities that would be very helpful for us to be able to provide you with more advice. Also a picture of the FV and your beer can never hurt.
All that is left for me to say is welcome to the world of brewing and go buy a hydrometer they are very useful :)
What flavours were you aiming for with your beer?
Wheat beers (at least the traditional European-style wheat beer) derive a lot of the beer's flavour from the yeast. To make these beers typically a brewery would choose a yeast like Safbrew WB-06, or Wyeast 3068, 3333.
While turbo yeast is probably OK for fermenting, it's purpose is to ferment sugar into ethanol (which is due to be distilled later) as fast as possible.
Your pitch rate of 100g / ~3 gallons (100g / ~12 litres) is also quite a large amount of yeast (although Turbo Yeast has a significant component of yeast nutrient too). A typical batch would use around 10g / 20 litres (5 gal) of yeast, unless it was a lager or higher gravity beer, in which case you might go to 20g.
So given you pitched maybe 10x the amount of yeast necessary, and it was a yeast bred for fast fermenting, I would guess that after two days the primary fermentation is finished. It's normal to leave the beer fermenting for some time after primary fermentation is complete, as the yeast is still working. Part of this phase is the "cleaning up" of fermentation by-products that don't taste so good.
From comments above, maybe you have already further processed this beer. But waiting for another week or so might help with the flavour. Then bottle/keg, and let it condition for a further 2 weeks (or 4 might be better).
A typical recipe for a malt-extract beer:
- 50 % light malt extract
- 50 % wheat malt extract
- Some hops boiled for 60 minutes (e.g.: hallertau, hersbrucker)
e.g. a ~19 litre / 5 gal batch:
- 1x 1.5kg can Light Malt Extract
- 1x 1.5kg can Wheat Malt Extract
- 20g hops, boiled for 60 minutes (~5% Alpha Acid).
- 1 packet WB-06 yeast
Ferment between 15-22 degrees-C until complete (minimum 1 week, 2 is better). (20C ferment temperature is arguably optimal)