Thanks everyone for your input. I tasted it last night and it was great. The gravity reading hasn't moved so it's got to the hops breaking up and Co2 or something from them. I've done several batches and dry hopped a lot of times but this was the first time I've seen this kind of activity...

I have an IPA I brewed and let sit in the primary for 3 weeks. I took gravity readings and fermented all the way down to 1.010 from 1.062. Everything went great and the sample I took tasted great. I moved it to secondary and let it sit for a week, then dry hopped 5 days ago. After adding the...

I kept the fermenter in the same spot where it's always 64 to 66, the time it was at 68 was during active fermentation and was chugging away. Pretty normal for me to see about a 4 degree increase during that time. I think I'll take both Brew Cat and J A's advice. I've roused the yeast a bit...

I used Nottingham yeast and had really strong activity the first 3 days. I've got it at about 64 degrees right now, the hottest it got during the fermentation was 68 and I haven't had any temp swings to stress the yeast out. I think I mashed too hot and got some more dextrin than I meant to...

Hey everyone, update time. I'm not sure where I got the flaked corn helping with head retention but when I went back to research it I found out that you all are right and it wouldn't have helped. I did have the wheat in there so I still think it'll be good and I decided to cut the flaked corn...

Thanks Brew Cat!

Hello everyone! I'm wanting to brew something for spring time and was hoping for some feedback on my recipe. It doesn't seem to really fit any style but I'm thinking it could be really good. I normally do pale ales and IPA's or Porters/Stouts in the winter and this is my first go at a...