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I am experiencing a foul sulfer smell and tase in a hefe that I bottled 2 weeks ago. I have researched that the Wyeast 3068 strain produces a significant amount of sulfer during fermentation, however it is still present weeks after bottle conditioning. I guess my question is, has anyone else...

I agree with giving it more time to see what you are dealing with. It's probably yeast rafts that will eventually fall back into beer or stay floating. If you notice a white film or pellicle forming a layer on top of your beer it is most infection. Even so don't worry your beer is not destroyed...

Generally when dry hopping you want to begin once the fermentation has completed. I would wait a few more days until the krausen falls down before you throw your hops in. If you have another bucket or carboy you can throw hops in and rack beer on top to get even distribution. If not just throw...

Only when I'm grilling the pumpkin for the fall brew! Won that thing in a raffle last year and never was able to use it. :/

North and Western from Pipeworks. A dry hopped Saison. Awesome! Full of hop flavors and finished super dry. Pipeworks from Chicago pumping out excellent brews one after another.

I obtained my home brew starting equipment from an ad on Craigslist. Great resource give it a try. Sometimes it will be new but mostly used equipment. Just give a a good clean and that will start you out with your new sanitation chops!

It will be fine but are you taking a gravity reading with a hydrometer? You should always determine when the beer is ready to bottle by gravity reading. 2-3 weeks is a rule of thumb but not the tell all. All beers will ferment differently determining yeast strains, ferm temps etc...

Your hef will be fine. Actually your beer will benefit from more time in the primary fermenter. I usually employ a 3 week minimum in the primary.

Ok thanks I will not mess with it. This is my first brew so maybe next time I should use a hop bag or strainer to cut down on the mess.

Excuse me for this question I am a beginner but when I opened the lid of my fermenter today to take a gravity reading I noticed a ring of trub mostly hops above the liquid line. Should I remove this ring or just let it fall back into the beer? If it does fall into the beer should I worry about...