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Personally I never understood the liking for BUDWEISER or other beers of that caliber. Every time I tried to drink that stuff when I was young I just got sick to my stomach, but then again I have always been a hop head or more complex beer drinker. When I started brewing a year ago I finally...

Well thanks for all your help, I am now off to pour my wort into my fermenter. In a few weeks I will have to post on how this beer came out, or if you have any other suggestions for me I will gladly except them.

Will there be any of the raspberry left in the beer when I bottle it or will it all clear out because I had this blueberry beer on time that was phenomenal and it still had the blueberries in the beer.

So the recipe I came up with for this beer is with 4 Lbs of frozen raspberries, does that sound like too much or is that a good amount to use in a beer like this.

With putting it in the secondary will it leave the beer too sweet or will the little remaining yeast burn off the sugars from the raspberries?

I am brewing a beer with raspberries in it for the first time and was not sure when I should put the raspberries in. Should they go in while the wort is fermenting or should they be put in the secondary fermenter. If anyone can give suggestions or opinions on this subject I would appreciate it.

I guess I did not do my research on that particular beer yet. Wife recommended it cause we both love dogfish head beer, sounded summery but I guess not. Still if anyone has the recipe or link to it I am still interested in trying to brew it maybe let it sit for a while. any other good summer...

Does anyone have a partial mash clone recipe for Dogfish Head's Fort beer. This beer is made with pureed raspberries if that helps anyone. I need to start working on my summer beers and this is the one I want to start with, if anyone can help please give me any info you can.

Thank you all for the information, I am going to put my carboy in a fridge now and let it sit for a while and see how this comes out.

I understand that I need to cool it to 32 degrees but I guess what I do not understand is exactly how long I should cool it at this temp for.

I tried the recipe for the 90 minute IPA clone that I received from BYO magazine but there is one thing I do not understand about the recipe. The last part of the recipe goes as follows: [I]Dry hop in secondary fermenter at 71 degrees for 3-5 days, then cool to 32 degrees. Can anyone tell me...