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It will probably sit on the berries for 2 weeks and then straight in the kegorator. Beers dont usually last long around here so it will definitely be drank fresh.

I can get a few more maybe but not many more will fit in the carboy with the 5 gal of beer. Would the 4 pounds give any flavor?

I only have 4 pounds. You're saying thats nowhere near enough? (5 gal batch)

Ive done this recipe a number of times with various fruits but its usually done fermenting after a week or 2. Not only is it still bubbling after 3 weeks but I can see activity.

I brewed a wheat beer 3 weeks ago. I was planning to rack it to secondary on top of some frozen strawberries today but my airlock is still bubbling pretty frequently. Should I give it more time or should it be ok to go ahead and do it today?

Anybody have any input?

I dry hop all my pale ales and ipas. Ive done hop stands a handful of times. Just always nervous to cool it to much.

When doing a hop stand, what is the minimum temperature to let your wort get to before you have to worry about an infection?

Is there any difference? Ive always used biotin powder with great results but my LHBS only had fermax. It calls for twice as much. Does it really take twice as much and is it any better?

Didnt even tnink about lag time. My beer almost always take 36 hours or so to kick off because of my washed yeast with no starter (assumed) and always turns out fine. Maybe making starters would be my fix.

How much dme do you use for a starter? Or should I say how many starters do u get out of a pound?

That definitely is a good point. I just never make starters because I never have extract. Do you ever make starters from 2 row?

Ive always just tossed my jars into the bucket of starsan for a few min. Never boil them. You think boiling is better?

Its an ipa. 5.6% I probably need to dump all my jars of yeast and start with a new smack pack. I have a bad habbit of using all jars and ending up washing yeast from high alcohol beer and I know thats a no no.

Is it possible I could be letting in some wild yeast when I dry hop?

Also I've been brewing 2-3 batches a month for 3 years and have only had 4 batches turn out like this. Thats why its hard for me to pin point. I always do everything the same.

I usually pitch around 80 and keep my closet between 65 and 70 while fermenting. Usually keg after about 3 weeks. Usually use 1056 american ale.

I rinsed multiple times. No bleach smell. Ive had a few batches over the years turn out with that medical flavor but never any signs of infection. It seems random. That is the first time I have ever used bleach for anything. Any possibility it could have to do with old yeast or pitching at to...

Still my main question was would the bleach still matter since its pre boil?

I forgot to empty my grains after a brew and they got pretty funky and stank. Thats the only reason I bleached.