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A long while back I decided I didn't like hoppy beers. A few weeks ago I tried Drifter PA from Widmer and I think it really helped open my beer palate.

I made a 2 liter starter and it started fermenting pretty good 2 days after I pitched.

I've had a Witbier I made on 20 Sep that's still very actively fermenting 16 days later. Is this OK? The OG was 1.050 and I took a reading yesterday of 1.018. It's sitting right now at about 70 degrees. The yeast was Wyeast Belgian Witbier #3944

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I got a recipe for a Weissbier and wanted to modify it. Do you think this would be worth it to try out? Amount Item Type % or IBU 6 lbs 9.6 oz Wheat Liquid Extract (8.0 SRM) Extract 90.0 % 1 lbs White Wheat Malt (2.4 SRM) Grain 10.0 % 0.75 oz Hallertauer [4.80%] (60 min) Hops 9.4 IBU...

Thanks for the responses. I know I've read about mutons getting stuck around where I'm at so I figured that was as far as it would go. I'll just wait longer like everyone says and keep taking readings before putting it in the secondary.

I started my first batch of Big River Brown Ale w/ Munton's on Sunday (30 Aug) OG was 1.042. There was activity pretty early on and a good amount of it until it dropped off. I checked on 2 Sep and it was 1.020 and again yesterday with the same reading. Both times I shook it to try to get it...

Googled after I decided to get into homebrewing. It looks like there's a lot of good information here.