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Second on the suggestion to start simple. Fruit beers tend to be messy and can be kind of challenging. Note too that there are many fruit beer recipes on the recipe page that you could review once you've gotten the basics down.

It's hard to say, not knowing what you boiled in. What I do it take the whole pot (a four gallon stainless steel pot) and put it into my kitchen sick, which I fill about half full with ice water. Once the ice melts and the water no longer feels cold, I'll pour the wort into the fermenter with...

I would have just thrown them in. Unless you are trying really hard to accurately create a clone, it would be fine and delicious. That said, if you have them in a zip lock container in your freezer, they'll be fine. Use them in your next boil rather than dry-hop if you have any concerns.

I use a bucket fermenter with an air lock. When I'm ready to transfer to the bottling bucket, I just take the whole lid off. I would not want to attempt to siphon through the hole for the air lock, as I wouldn't be able to see what I was doing.

Bottles are cheap - they come free with beer. Why risk it?

If it was mine, I would let it go for three or four weeks in the fermenter,bottle it up, let it sit another three weeks and then decide if it's good. Chances are very good that you'll have a fine beer, and if not, you will have at least have gone through the entire process and learned from it.

I'm suspicious of using a straining cloth. Let your beer sit in the primary for four weeks and siphon carefully and it should be adequately clear. Any time you introduce anything into the process that touches your beer, you raise the risk level.

Good luck with it. Let me know how it turns out, if you decide to try it.

Convert to all grain/rice solids to rice grains - I don't know. Sorry. Hops - should be the same, assuming you're making a five gallon batch. Amarillo - I didn't, but I see no reason why you couldn't or shouldn't. I think the grapefruity armoa and taste would work well with the raspberry.

Plus one on the auto-siphon, and look long and hard at whether the B/F is actual value-added.

It looks ok according to the picture. Except for some reason, it doesn't pour out of a sideways glass.

Can't help but wonder, since this thread has been necro-posted, if it's patented, or proprietary. There are big differences and in many ways, the legal protections for proprietary stuff is stronger than for patented stuff.

You can try to not pour the last dregs into the fermenter but it's no big deal.

Yup, it's obviously a fungus infection: http://lmgtfy.com/?q=Saccharomyces

I do this once in a great while - but be cheap with the bleach. A quarter cup for six gallons of water is plenty. Let it sit overnight.

You asked it if would work. Having no firsthand experience with it, I said it probably would. Question answered. I added that I wouldn't bother. Next time, I'll be more literal.

Also...try Amarillo. If you've ever been hit by a grapefruity aroma and taste in a pale ale, it's likely from a late addition of Amarillo. Others have that aroma and taste, but none, in my experience, is as pronounced as Amarillo.

Probably - but you don't *have* to use any clarifying agent. If I don't happen to have any on hand when I'm brewing, I do without. Honestly, I barely see a difference in the end. The biggest factor for beer clarity in my experience is simply time. Letting your beer sit in the fermenter for a...

Practice makes perfect - I would just keep working on your siphoning technique. A bit of trub spilling over into the bottling buck is pretty common and won't make any difference in the final product.

Yeast bubbles (hey, why not add one more voice?). Look here to see what an infection can look like - that white stuff is an infected beer: https://www.homebrewtalk.com/f39/infected-408900/