I am trying fermented dills for the first time this year. I used the
recipe in SETP minus the garlic and hot pepper.

They've been in the brine about a week and temperatures have mostly
been mid-60s to mid-70s with one day getting up to 80 and last night
down to 62.

The brine is pretty cloudy which I understand is normal and the odor
is a little funky but not bad and mostly smells of dill.

I have them in a glass flour canister with a ziploc bag of brine on
top and a ceramic bowl to keep everything submerged. I've been
checking them every couple of days and there was enough opaque white
scum on top to skim off. To do this I had to remove the bowl and a
couple pickles floated up out of the brine. I cleaned the surface of
the brine and used a clean bowl to resubmerge everything.

Is this sounding normal so far? Do I need to worry that the pickles
came up out of the brine?

Thanks for any input!