I started my chocolate raspberry porter yesterday. The process went really smooth. I added 36 ounces of berries in the wort at 5 min before the end of the boil. I made sure to smash the berries to release the juices. I pitched the yeast and fermentation started about 6 hours later. Now, less than 24 hours later, the beer is really fermenting and is about to foam out the top. I will continue to log my process and if it turns out I will publish the recipe.
Support your local microbrew,
In love,
harpo
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