Recent content by Brunsky

Brewed it this summer, scaled to a 4 gal batch (to ferment in a 5 gal carboy). I left out the honey and pepper and fermented with Belle Saison at 68 for 3 days, then ramped up to 85 for three weeks, brought it back down to 70 before bottling. Primed for 3 vols. It finished at a bone-dry 1.000...

Leave them in. You only have hoppy aroma and flavor to gain! Most of your hop aroma and flavor come from dry hopping, flameout additions (steeping hops after the boil), and additions in the last 20 minutes of the boil.

For this batch, I would RDWHAHB and let it condition as planned, then refrigerate it for a few days. This should give those floaters a chance to drop to the bottom. If you didn't notice anything strange in the bottling bucket, my guess would be that the floaters are yeast flocking out a bit...