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Oh yeah, one more thing. Freeze the fruit first! That way whenyou thaw it, it will break the cell walls in the raspberries allowing the flavor to come out more.

Oh, PS, does this have a name or belong to a particular style of beers?

Perfect! I've been looking for something to do with my Pacman and I've been wanting to make a holiday ale. I will put this on my list of considerations.

I made a raspberry weizen with decent results. What I did was crush the raspberries in the bottom of the primary then added the wort. The raspberry taste is stronger than the beer taste. I don't know much about adding them after the fact, but that might make it taste more like beer with a...

I actually am a scientist, and I have done research on yeasts. From my experience they grow very fast and need to be recultured often. They also get infected pretty easily. Having said that, I am still fairly new to home brewing, so although most of my experience is with brewing yeast, it is in...

Hmmm, maybe an ESB then. Any thoughts on that? Rouge's ESB is pretty decent, and goes great with cheeseburgers (which happen to be one of my favorite foods).

So I have a case of Rouge beer that I really hit the jackpot with: there is a good amount of yeast sediment in several of the bottles (it's an orange honey ale). I am planning on using it in about two weeks when I make my next beer. I know that Rouge literally uses Pacman in EVERYTHING they...

I also can't read the sides. Is that a picture you took or one you found?

I recently made a raspberry wiezen. The recipe called for 5-6 lbs of raspberries crushed into the bottom of the primary fermenter. It said you could use frozen or fresh. Some other posts I've seen on here have suggested pasteurizing the berries and adding them into the secondary fermenter. I...

I was thinking of trying a porter. Maybe a pale ale would be better?

I love cooking with beer (I have a beer stew in the crock pot right now and last night I made beer bread). What kind of things do you guys make with beer? Here is my favorite recipe: Potato Cheddar Beer Stew ingredients 4 potatoes 12 oz of beer (ales work best) 1 can cream of mushroom...

Patience is a virtue... that I don't have. So maybe I've chosen a bad hobby. :cross: Anyway, my primary is going to be freed up in a few days so I want to make another batch, but I'm going to be moving in a little over a month. If I started my next batch now I would have time to get it...

Um, genius. I've heard of bubble gum banana hefe, but banana's foster hefe? That's rad! Oh yeah, the label is great too.

Cheeky! Love it. :)

Oh very nice! Save yourself some bottles for Valentine's Day too.

The griffin and the Claddagh ring are a nice touch! As for the empty pictures, I know some people like to put dorky childhood pictures of themselves in their wedding slide shows. Maybe if either of you know your family's coat of arms that could go in the empty spot. Or if you take a vacation...

Oh, neat website, thanks for the share!

I heard the other day that dark brown is actually the more traditional font color. You could try a mock up of that if the grey isn't quite working but you don't want black.

I'm also working on a raspberry ale. The recipe I used didn't say anything about pasteurizing, and it said to put the raspberries in the primary. But I think pasteurizing and putting into the secondary is a better idea.

Here's the details: I brewed my second batch of beer (raspberry weizen) on Tuesday (8/3) night and by Wednesday morning it was bubbling like crazy. Wednesday evening rolled around and the bubbling slowed to once every 20 seconds. It did not bubble at all on Thursday or today (8/6). I used the...