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Yakima 728
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  1. L

    Dead yeast?

    I have a 5 gal batch of IPA style beer, 1.082 OG to now about 1.02 after primary, that has been sitting in the secondary for about 5 months now. I was going to bottle around December but unexpected mandatory business trip came up. I'm sure the yeast are dead. I used White Labs' California yeast...
  2. L

    High OG/ABV stout tips

    I am looking to make a high OG stout with a healthy amount of alcohol and would like some technical tips (e.g. what kind of hops are good for stouts as not to over power the maltiness; yeasts to use (white lab, wyeast, etc.); how much chocolate malt to use as to not OD on cocoa; etc.)
  3. L

    Secondary fermentation with raspberries

    So, I'm makin a raspberry wheat, American style, and I was going to get about 2-3 lbs of fresh raspberries to put in the secondary fermenter. The question is if I should leave them as is when I put them in or crush them first?
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