Listen Mister, I'll have you know that that "fruity" summer Raspberry Wheat comes in at well over 5 percent. It'll sneak up on ya. Besides, it's more beer, less fruit anyway. Relax, will ya?
What the hell is your problem--you're named for fermented frigging grape juice, fer chrissakes!
Only problem with doing the all-grain stuff is just the time involved (and the space.) The last batch wasn't too bad, as long as everyone stayed out of the kitchen for 4-5 hours during the brew, an hour during the transfer to the secondary, and a couple more hours for bottling. Now if I had some "help" with a couple of batches, that might be cool...yeah, Scoobie and the kids would just LOVE a bunch of guys standing around the kitchen, drinking all the beer as fast as we made it.
It's not that bad, just a few more this to do.
Wine is FAR more intense than beer could ever think of being. (not that I don't like a good brew)
If you want tips about going all-grain, I can go throught it. It's a bit more complicated, but once you get it down, you will never go back to syurp beer. Essentially you need an ice chest, some iodine, a milk thermometer, a "canning" pot (6 gallon or a little more, which you probably already have) and a pair of modified 5 gallon buckets for rinsing the grain.
If you like raspberry flavored beer, thats OK. Go ahead, be fruity.
