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Hi Folks, I'm moving to Philly in the fall. What are good sources for fresh pressed preservative-free cider? Where do you buy your supplies? I'll likely be in the Glenolden area.

Maybe I'm doing something wrong with BeerSmith. To get this recipe to hit 5 IBU with a 15 minute boil it suggests I need 4oz....?

Thanks. I've seen that in general this style has 50% wheat in the all grain recipes. Does that translate to 50% in extract too? I can certainly use pilsner extract, seems thats more common. I think I'll stick with the 15 min boil, there's a few no boil recipes out there so I don't think I'll...

This is a double post from another forum, but might also fit in here: I was in Philly and at Nodding Head tasted one of the most unique, best beer I've ever had in the Berliner Weisse. I'd like to take an attempt at making this. Its my first go at a beer; done mead and plenty of cider. I want...

I was in Philly and at Nodding Head tasted one of the most unique, best beer I've ever had in the Berliner Weisse. I'd like to take an attempt at making this. Its my first go at a beer; done mead and plenty of cider. I want to keep this small because I'll bottle and hate doing it. Also, I only...

It should work fine. You might end up with a bit of a mess, might be better to keep it in a sink until you're sure it won't blow off. It's probably unlikely, but a lot of mess if it does happen.

I always find it funny since many brew lower alcohol beer so they can get a great taste and not get drunk. The most common reaction I get is that we're making swill that can't possibly taste good. This is often from newfoundlanders who remember homebrew that was made from basically anything that...

Thanks all for your great suggestions. My first stop was Nodding Head and what a great spot. The grog was a little cloying, but the Berliner Weisse was one of the best beer I've ever had. I've been really bullish on low alcohol beer lately, and this fits the bill perfectly. I certainly want to...

In Canada, for the generics I like Molson Ex. Everyone rags on it as an "old mans beer", but it's what my old man drinks and what I started with. Soft spot I suppose.

There are lots of people in this forum that like sweet cider so if you actually have caught a strain that leave it that sweet you might want to save it.

I know that you're posting mainly US-focused, and rightly so; it's your country. It's kind of funny though the first thing you post is In Flanders Fields. John McCrae was a Canadian soldier during WWI, so perhaps you're more international than you realize. Equally strange, we have only...

Thanks guys. I like the looks of eulogy's menu.

I just tried a commercial "ginger beer" from "crabbies". It was nice, strong hot ginger flavour, nothing malty at all. I also didn't find it overly sweet, but by the end of the bottle I wanted a beer. I wouldn't make a 5 gallon batch, but a nice small batch would be nice for variety. I think...

I'm heading to Philly at the end of the month for a job interview at UPenn. Any tips on great places to go? Both to get good local brews with meals, but also to pick some up to take home with me. Any must tries? I'm also into cider so if there's any I should keep my eyes out for let me know...

Read the sticky called yeast juice and sugar experiments. Also search for thread "pls read i want Sweet carbonated cider"

It's easier to add the sugar to the whole batch. I don't usual car but there are web based Calculators out there to tell you how much to add.

Add sugar stovetop pasteurize according to sticky at top of forum. Also search, a very common question.

Did you notice that even after they fizzed out you still had some carb in the liquid? What happens is that you release the gas in the head space. If the liquid doesn't shoot all over your face then the co2 that was made just stay in solution. Then you can just recap.

You know, there's a fallacy among homebrewers. It's that other people actually want to drink our stuff. It might be true in a few cases, but for the majority of the population they want something that the liquor store sells. It's partly marketing, and partly that a lot of people just think...

The co2 is dissolved in solution. If you pop the tops on everything to release the pressure then recap then you should be able to pasteurize. You'll lose a bit of carbonation, but it should be fine. If they foam up like crazy this might not be so true. Sorbate is probably a waste of time and...