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I'm attempting my first all grain recipe and the recipe I am using calls for 12 pounds of Belgian 2-row Pilsner Malt. When I ordered it on NorthernBrewer.com, all they had was "Belgian Pilsner Malt" or "2-row Pale Malt". Anybody know what the difference is in these and if there is actually a...

Can I delete the original post so you guys can take your pissing match elsewhere? I was stoked to find this website that has a community of guys helping each other with brew questions. Guess it's just a place for people to feed their egos. I'll stick with buying a book on homebrewing next time.

Thanks for the advice guys. I actually wanted to do something exotic, maybe like a star fruit. It's fruity, sweet, and not too citrusy. Does the freezing act as a form of sanitizing? How much fruit should I put into the 5 gal. carboy? What about pectins? Thanks again for all the replies.

So, I'm brewing an american hef right now (to keep my fiancee satisfied on the beer front) and I wanted to add/infuse a fruit. Primary fermentation is just finishing up and I'm about to move it to a secondary, so I figured this would be the best time to do this. Any suggestions as to how to do...