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Hey did you end up making the partial mash version of this? If so, how did it turn out? Sent from my iPhone using Home Brew

Thank you all so much. I've ordered a hand full as per your suggestions!

Here's a link to the pasteurization method I mentioned: https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/ I've never done it, but I know people who have and they've succeeded.

So as of right now I don't have much to say other than it smells great! Haha I've still got a few months left of aging and them a few weeks of bottle conditioning. I ended up using 5lbs of freshly picked Alaskan yellow raspberries (salmon berries) instead of the traditional crimson raspberries...

Brilliant! Thank you. I mostly just want a book that loosely outlines the process and also has some instruction manual feel. Either way - thanks for the help!

Hey, Just want to start by saying - I'm not sure this is the right forum category for this thread, but I couldn't find any one better. I'm looking for experienced brewers (especially those who work as professional brewers) to suggest books to me. Specifically books on running large scale...

Let me also know if I was unclear with any of the instructions. I'm no teacher! Haha

Here ya go! - I converted my all-grain recipe to a partial mash for ya! I added the percent alpha acids of the hops so that you can get as close to the IBU profile as my recipe. Don't feel like you have to get the exact same Alpha acids, but try to get close. 5lbs Extra light DME 1lbs Munich...

It turned out quite well! I will admit, I made this when I was less experienced. I have since this moved onto all-grain brewing and trying to stick to classic styles and recipes. This beer is nothing like a grolsch. I didn't really know what I was doing. It turned out an amber color and far...

OK so I just made this a few days ago. Gonna be racking it into the secondary tomorrow. I changed the recipe a bit and learned a bit on the fly. Learned that putting beet in the boil will not give you ANY color at all! hahaha We threw in 10 fluid oz of beet juice at the beginning of the boil...

Ps, It turned out incredibly!!! After letting it condition in bottles for 3 weeks, the flavor was so smooth and complex! I loved it!

That's mostly who I want to add some fruit into the beer. I want to get the blood red color. :) Thanks for your help!

So I'm making a Blood Orange IPA soon. I plan on adding zest to the boil at flame out. I was wondering if it's possible or plausible to add blood orange fruit/meat to the secondary? Let me know if that's possible! :)

Still haven't done it. I'll probably brew this within the next few weeks. I'll keep y'all updated.

Did you ever end up making this beer? If so, how did it turn out?

5 gal batch, 90 min boil: 6lbs light LME 1.5lbs honey malt 1.5lbs American black malt 1lbs flaked barley .5lbs carapils 2oz Magnum 70mins 2oz Willamette 30 mins 1oz Centennial 15 mins 1oz Centennial 10 mins .5oz Magnum 7 mins 1oz Centennial 2 mins 2oz Centennial dry hop in...

So here's my plan with bottling: When it's ready to be "bottled" I'm going to kill (stun) the yeast with potassium sorbate or some kind of sulfite. I'm going to back sweeten the batch with honey or more raspberries or something, then keg it and force carbonate it. Then perhaps from there put it...

Incredible article! Thank you. So, I've done some research and from what I've read my best option is to kill (stun) the yeast using Cambden or something high in sulfates after its done fermenting, add some sweetener, and then keg it. How does that sound? Or do you have a better way to kill the...

This look any better? Framboise: 3 gal batch 2lbs Wheat DME 2lbs Crystal 10L 1lbs CaraFoam .5lbs Honey Malt 1 Ounces Czech Saaz (Bittering) 1 whirlfloc tablet 10 min before flameout 1 American ale smack pack 5lbs golden raspberries 1tsp Pectic Enzyme 1 Pack Wyeast 3278 Belgian...

So just one ounce of Saaz then?