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I would boil with the DME, and add the LME at flame out.

Oh man, that sucks. Did you get your money back?

Damn this looks good. I don't know if you've ever had Spire Dark and Dry, but this sounds like it's in the same ballpark. I'd love to know how this turns out.

Great tips, thanks! One question: when you say to secondary for x number of months, do you rack to a different container periodically or just leave it? What yeast do you like to use?

+1 for barley& vine. Just add out to the boil. It's a negligible amount but will bump up the octane a little without affecting the beer at all.

I see many recipes that call for either DME or LME or sometimes both. My question is: why use one over the other? I understand that You use more LME for the same DME, etc. That's not my question. What is it about each of these that prompt brewers to choose one over the other? Is it just price...

I wouldn't do that (boiling) because I would think that the high heat would damage the mint oils that you want in your beer. My idea is to soak them in some vodka for a week or so, then strain them out (or leave them in if you want, probably wouldn't matter) and add the infused vodka to the...

+1 for pretty much everything boxofjibboo said!! Once you get a few batches under your belt, you may want to try all grain. One gallon all grain batches are super easy to do BIAB.

+1 any status updates from those that tried this recipe?

Best of luck!! It's a great hobby for sure! There ARE a lot of ways too mess up a batch, but beer is also very forgiving, so don't be too quick to dump a batch!!

I saw "under pressure, feeling flat" and thought, "That describes my life to a T!!"

Sounds weird, but cool!! Try to get a pic!

Looks great! Keep up posted on how the three turn out!!

Potassium sorbate stops yeast activity, so if the raspberry puree is a commerical variety, you probably shouldn't need potassium sorbate. It does nothing to enhance or preserve flavor (as far as I know.) If the puree is not commercial, then there could be some wild yeast or other undesireables...

Look in the Bulk section rather than the baking section. That's where it is here.

+1 on no chill. I've been doing this for a while now with no ill effects. After the boil, I put a sanitized lid on my brew kettle and just leave it until the next day. The next day, the wort is down to room temp, which here is the perfect pitching temp. Wort goes right into the just sanitized...

Bumping this thread. I'm doing this method today on my batch of cider. I've done Pappers method between 5-10 times and always had at between one and three blow up (If it's happened to you, you know you'll remember it!), even with a towel in the bottom! Now I'm almost to the end of my batch and...

PianoMan is right. If you follow this recipe without the sorbate, you will get explosions. But, the OP is right, even with the sorbate, you will get some carbonation. OP calls for 3.5 tsp of Potassium sorbate. I've done it with 2.5 and got nice carbonation throughout. I used plastic bottles...

I've made this three times now and every time it turns out great. I just used the same recipe tonight, but instead of lemonade, I used apple juice for a cider. Other ciders I've done with just apple juice and sugar and yeast taste OK, but kind of hoochy. Taking inspiration from Brandon O's Graff...

2nd Batch in the bottle. Used Peach-Apple cider this time. Took about a week to get down to 1030. Probably because it's been getting colder. I wanted to get it lower, around 1025, but i'm busy for the next few days so i didn't want it to get too dry!