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I'm making a raspberry wheat and figured that I could save money and buy frozen raspberries instead of fresh for the fruit addition. I added them to secondary today and let me tell you, they smell awful. I used two different brands, from two different stores. So it's not like I got a bad batch...

So, I'm trying to develop a Raspberry Wheat. I've compiled it from a couple of different recipes as well as some ingredients on hand. What do you think? Original Gravity 1.055 (1.049 to 1.057) Final Gravity 1.013 (1.011 to 1.013) Color 3° SRM / 7° EBC (Yellow) Mash...

So I optomisticly made a yeast starter for some pacman yeast that was due to expire at the end of the month. Now I have to travel for work and I'm worried I wont time to brew. The starter is currently 3 days old and I would need to stretch it out for another two weeks. What can I do to make it...

I finally get to buy a kegging system and I'm thinking about buying one of these two systems. The product descriptions aren't detailed enough to really help me make my decision. I am hoping that you guys can help me make my decision. Option 1: Brew Logic Dual Tap Draft System- with...

Will this honey be good enough for mead? It's Sue Bee 100% Clover Honey that is selling 80 ounces for $9.99 from Costco. This this good enough for making my first mead? I'm not a bad beer brewer so I expect my process to be good, and my sanitization to be good. So it's honestly more of a...

Some yahoo at the LHBS told me that I dont want to bottle fruit beer. Is there any truth to this? Also, if I was making a 5 gallon batch of a fruit beer where I added fruit to the secondary fermenter, how big of a carboy would I want for the secondary fermentation? Also, what to you...

I have a five gallon cooler mash/lauter tun and I've been looking at some recipes that call for 15 pounds of grain. How much grain can I realistically mash with my current set up?

I'd like to start doing secondary fermentations but I only have plastic right now. Is it OK to run a secondary ferment in a plastic fermenter and do my dry hopping there? Or, do I need a glass carboy?

Other than being less fun to use are there benefits of liquid yeast (specifically wyeast activator packs) over dry yeast? Is it worth the extra $6.25?

So what's the deal with recipes calling for things like gypsum, chalk, Irish moss and other weird minerals and what not? Frankly I dont want to put chalk in my recipe. And I'm not too excited about gypsum or Irish moss either. Why are these ingredients so prevalent?

Are there any rules as far as OG, FG, SRM and IBU to brewing an Imperial style beer? Or is it just a matter of brewing a big beer?

This one is going to be short because I just wrapped up a 9 and a half hour brew day and I'm covered in wort, grain and lord knows what else. Recipe: Generic Wheat Recipe formulated by our local homebrew shop. 5 lb. Crushed 2 Row 6 lb. Malted Wheat 2 oz. Hallertau Hops 2 oz. Cascade...

So, I'm getting ready to make my first all grain batch soon. I plan on using a 5 gallon cooler for our Mash/Lauter Tun. The books I've read all say that it is best to make a manifold for the cooler. My question is, do we have to have the manifold in the cooler? Or is it OK to just use a grain...