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In case anyone is curious, I did the recipe with 7 pounds of blackberries as well. I think I like it better than the strawberries even.

One more thought/question for those who are more in the know than I. I was planning to keg this today. Right now I'm at 2 weeks primary, 1 week and 1 day on berries. I saw a few people mention they let the berries sit for a full two weeks. Anyone have any thoughts on what this might do to...

Also, I dumped 8 pounds of frozen strawberries into a grain bag and then siphoned my beer on top of it, just to answer your other question concerning how to integrate the berries. No sterilization at all. When I checked my fermenter last night (exactly 1 week with berries added) the berries...

I used 8 ounces of lactose in mine. Boiled it and added it to the secondary on top of the strawberries. I pulled a sample last night as I'm about to keg and noticed only a hint of sweetness and almost no tartness. Tastes just like a strawberry to my friends and I. I'm assuming the lactose...

Has anyone sweetened this beer using lactose with good results? Trying to decide the best path for some sweetness. Something about using splenda sits wrong with me.

I talked to my LHBS store and they told me to go ahead and roll or shake it around so I came home and did just that. I put 30 PSI on the line, rolled it around for maybe 30 seconds and then let it sit for an hour or so with the valve off. Tried it and it was almost over carbonated. Since...

Thanks for the response guys. It's right around 38 degrees which is why I thought it'd have no issues carbonating. Since it's not foaming, do you all think I should just keep carbonating it? I'm all paranoid I'm going to be serving bitter flat beer tomorrow heh.

First off, these are my first two brews ever and obviously my first time force carbonating. I've been reading these forums for a while but was unable to find a good answer to this question. If I missed a post somewhere feel free to link and I'll go away. My soon to be kegerator (just a fridge...