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I have a 5 gal batch of IPA style beer, 1.082 OG to now about 1.02 after primary, that has been sitting in the secondary for about 5 months now. I was going to bottle around December but unexpected mandatory business trip came up. I'm sure the yeast are dead. I used White Labs' California yeast...

I am looking to make a high OG stout with a healthy amount of alcohol and would like some technical tips (e.g. what kind of hops are good for stouts as not to over power the maltiness; yeasts to use (white lab, wyeast, etc.); how much chocolate malt to use as to not OD on cocoa; etc.)

How long did you leave it in the secondary?

Nice! I'll try to avoid making beer berry jam! Thanks for the input.

That's what I thought. I did some research and some people put the fruit in at the end of the boil. Others were concerned about additional fermentation from the sugars of the fruit giving the beer a "wine" flavor. I can see that happening in the primary and not so much in the secondary. I'll let...

Word! I'll keep that in mind to use more raspberries. Thanks. What about adding the berries to the end of the boil?

So, I'm makin a raspberry wheat, American style, and I was going to get about 2-3 lbs of fresh raspberries to put in the secondary fermenter. The question is if I should leave them as is when I put them in or crush them first?