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This is my first time dry hopping with pellets. No bag, and in a glass carboy. After a week, most if it is still floating on top. Should I wait to see if it will fall, or rack out from under it? I don't want to go any longer than 10 days total before packaging.

I have nothing to gauge this against, but it was a Strubb's Grand Cru. I have enjoyed most other sour beers I've tried, so I'm just trying to figure out if I may have got a bad one here, or if this is how it's supposed to be. I get a very hot solvent like finish. It reminds me very much of...

I've been thinking about a way to automate a whirlpool in my kettle for the purpose of more efficient immersion coil chilling. Before I go on, let me just state for the record that I am not interested in counterflow and/or plate chillers. To me, there's just too much potential for clogging...

I found this to be harsh and odd tasting, but im glad I tried it. Its made with fresh, wet hops...a first for me. It could be good in moderation, but I think this was just way over the top. The only descriptor I could come up with for the off taste was white grape juice. Anyone else get that?

It's bottling day, and my FG ended up just a bit lower than anticipated. 1.062down to 1.009. Expected was 1.011, so not that far off. That was with two vials of WLP 566, no starter. Anyway, it tastes great...in fact, it tastes a little too clean somehow for a saison. I did dry hop 2 oz...

Since I'm trying to do all of my fermentation in one vessel without racking to a secondary, I want to minimize the amount of trub and hop break material that I transfer from the boil kettle. Do I need to increase hop additions if I'm using a bag? If so, is there a rough guide on...

Just out of curiosity, assuming we're at sea level, what effect does increasing applied heat to a boil have? I'm trying to get a handle on my brew process and have a better understanding of what people mean when they say to boil vigorously, or boil moderately, etc...to me, boiling is boiling...

I just cracked open my second go at an APA (extract) and I couldn't be happier with how it came out. It's amazing how different the same recipe can turn out. My first APA was also my very first time extract brewing. It's supposed to be a CA style crowd pleaser as a modified house...

Had some Cracovia brand Polish raspberry syrup taunting me. Coat bottom of glass with syrup. Pour in an ounce or so of the beer and swirl. Pour the rest of the beer in slowly. You're welcome.

I'm researching recipes for my next extract batch, and wanting to do a weizenbock. I thought I'd shoot for something along the lines of an Aventinus. Yeast is easy...Weihenstephan 3068. The extract bill will be mostly wheat DME, a bit of Munich DME, and a little Vienna for steeping. I...

So, is it typical for Saisons to take longer to carb than other ales? Mine took a little over three weeks. I had sampled a couple on weeks 1 & 2 and they weren't even close, weak carb and too sweet. 25 days was the magic number, now they are perfect! Nice and dry with a lasting three finger...

Evening HBT. On my third extract brew, a Belgian dark ale, I seem to have run into a stuck fermentation. It's a 1.072 OG that I had in primary for 1 week at 65f. I racked it off to a glass carboy and kept it at 65 for another 2 weeks. The gravity seems to be stuck at 1.030. Considering...

Over the weekend I racked a Belgian Dark Strong (DFH Raison D'etre extract clone) to secondary and attempted to save and wash the yeast. I boiled a gallon of water, chilled it, and added it to the trub and cake in my plastic fermenter and then gave it a good swirling. I decanted it into...