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No, the 1:1 ratio is just right for the wife and I. You will have to play with the ratio to find your own taste profile. If putting them into the primary is your desired method, you may want to wait until the fermentation is complete. I would imagine the addition of the raspberries' sugar kicked...

Thank you!

Can anyone explain this? I checked my stout FG with a hydrometer directly in the bucket at 62 degrees and the beer was at 1.018. I then raised the temp to 70 and left it for 3 weeks. I just kegged the beer, and checked it with my ATC Refractometer. It is now at 1.043. I just confirmed my...

I usually put them up for about 5 minutes to kill any bacteria, cool it off, and then put it into the secondary. I also prefer a 1:1 ratio of pounds of raspberries to gallons of beer.

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How did this yeast/beer combo turn out?

AkBrew, thanks. I didn't get any notification that you responded, so my bad. I'm still trying to get settled into the house, and new job so I've not been to the LHBS just yet. The wife is getting more of an itch to brew than I am so I guess I will be going sooner than I had thought.

Just moved to Fairbanks, AK! Are there any local homebrew clubs other than the Zymurgist Borealis? I'm looking for one that meets monthly.

Is everyone using tap water, or are you going with RO/Distilled water around here? I seem to have semi-hard water here at my house, and I need to start brewing. Outside of that I really don't know anything about the area's water source just yet.

Is this club still meeting? I just moved to the area for WOBC.

I just moved due to work (PCS), and I left my kegerator behind for a future renter. I just bought a GE 10.6 cu ft chest freezer to turn into a coffin keezer. However, I am going to be moving again in February, and I don't want to damage the woodwork while moving. In the interim I am going to...

Call it a poor choice of words. When I said highly recommend, I meant between pitching directly on a yeast cake vs yeast washing. With yeast washing being a debatable subject, like all things there are pros and cons. Plenty of books teach the technique of executing the act. I could just be...

You can set down and compare it to commercial styles, against the BJCP Guidelines, hand it to a judge/competition, or just have your beer geek friends help you identify anything that would take it over the top.

What is your reason behind the sugar? If your FG is a concern, and are trying to add gravity would DME do the same for you?

An EPA style is a good choice too, and especially with the WLP 007. I always start with an BU/GU of 0.91 for APAs on brand new recipes. I would imagine your going to make an IPA of some sort for your hop forward beer. I would start around 1.2 for an AIPA. These are really just numbers to jump...

In honesty, I haven't had time to read the thread; however, IMHO, your bound to have less of a clean fermentation by pitching directly on a yeast cake. With all of the trub left over from the previous beer, all of the hop matter left over, and then over pitching your yeast... I agree with the...

I would recommend to add the coffee as you bottle/keg. With 2 oz of coffee it may not be able to break through that much dark malt. I, personally, would be looking at a minimum of 4 oz to start any type of coffee notes.

For a 5 gallon batch people normally range from 4 to 8 ounces of cold pressed coffee. You can either just got the simple route and start this batch at 4 oz. You can also find a beer similar to yours and add a measured amount till you get it just right, and then do the math on the ratio needed.