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Anyone know how much this will increase the alcohol in my RIS? I made the stout in the past with the raspberry fruit and always saw a nice thick pinkish mocha colored krausen for about two weeks. I assume this means fermentation since there is natural sugar in the fruit.

I apologize if this thread is already out there I couldn't find it easily on my phone. Tonight I made two starters for brew day on the 16th. First starter is 3/4 cup dme and 650 ml and the second starter is 1.5 cup dme in 1300 ml. I am planning to decant the 1300 to build up for a big RIS...

Learned the hard way not to leave my tap on while force carbonating. I lost about 4.5 gallons while I was at work. Afterwards I was thinking about carbing via the liquid out post since I could never force beer out the gas in dip tube. Anyone ever tried that? I think it would only take an extra...

I haven't had much luck finding the best yeast to use to clean up a lager. I tried my first lager NB tmave10 and now I have a carboy of butter. I am going to try and pitch active fermenting lager yeast in an attempt to clean up. Any suggestion for a good lager yeast to use? I usually use wyeast...