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Had a question about what you did with the raspberries. Did you mash them up, blend them, juice them, or leave them whole? I am doing a marionberry kettle sour soon and wanted to see the best process for the berries.

so got to try my attempt today, came out pretty good. I would reduce the bittering hops just a little bit, and at least in this bottle i might have a touch of oxidation in it (thus the brownish hue to it). But over all very happy with this and will brew it over and over and tweak it.

So just bottled this today and learned a few things for my system. Though the pain to bottle the beer tasted amazing and the beer smelled like very ripe mangos smelt so good, and very excited to try the final product. 1) since I bottle I should put it into secondary even if it's just to get...

I have done that many of times with a RIS i brew.... and I get the wonderful job of clean up... and i use a blow off lol.

I have a 6.5 gal fermenter, batch size into it was 5.5 gal so had plenty of head room, so I wasn't too worried. I highly recommend it if you have a big enough fermenter.

So I just brewed this over the weekend, I used Citra, motueka, and galaxy hops. I did the flame out, and whirlpool hops but then last second I tried something different, I added 1oz of each of the hops right into the fermenter and racked the wort right on top of that and pitched the yeast...

I saw on a different thread Mainebrew you said that allagash bottles with a different yeast strain. I bottle my beers still even after 5 years of home brewing lol. What would take a guess at what the yeast strain is for bottling?