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I see where you are all going. It needs to be fermented, sweetened and carbed. So the options are to stop the yeast with sulphate and sweeten, but have to force carb or... use non fermentable sweetening. I don't think it's worth the risk of 5gl, but 1gl maybe. Ferment it, then prime it with...

She has tried a number of others and swears that it has to be Strongbow. Ole English Woodpecker Magners etc. I suppose the worst thing will happen is I inherit 15-25litres of cider to drink :D

Yes it's mass produced stuff, but my GF loves it, doesn't drink much else. Is it like beer, hard to produce a good clone? I know nothing about brewing cider.

It's all the cookie cutter 'stores'/shops and chains, big business, stability, convenience, cheap priced, zero personality, zero product knowledge, zero care or give a ****. All the little family run places, the one or two shop entrepreneur genius places are gone or going. Those that hang on...

In Ireland, renowned for their pubs, even in the North, in an average pub, you might expect, 2x Harp Taps 2x Guinness Taps 2x Cider taps (Magners, Strongbow type stuff) You might find a Stella tap, or a Tennets tap, maybe a Hieniken and if you are lucky a Cafferies or a Murphys stout...

I did a bit of searching online, the only 2.5gallon like fermenter I can get is a smaller version of my 25litre ones. They won't fit in the fridge :( I've done a 2 gallon batch in the demi's and yes, I just caught the blow off in time the next morning, it blew off so much stuff in the next 24...

Thanks Revvy and SwampassJ (and others). I have limited refrigerated space for trying this. I can do a 2 gallon batch by using 1 gallon demijohns, that will fit in the fridge but I'll need to buy 2 more to rack for lagering. I suppose it's worth it for the fun, 2 plastic Demi's are only worth...

A "Belfast Ale" from Whitewater Brewery in the Mourne Mountains. Tastes like home brew amber ale to me. Quite bitter, but clear, clean, mature, well presented. Label meets all the local regs. Nicely done. Second looks even more interesting. Clotworthy Dobbin (same brewery) Bizarre...

In the same way "World Superbowl" is an international event.

I'm told a lot of these beers, today, use "maize". Is maize not corn? So, I wonder, do the use maize malts, or just bung in some corn sugar and put "Maize" on the tin?

So.... basically everything scales, except time. Correct? I'd expect 1 gallon to ferment only slightly faster than 5 gallons, if at all. So if I took a 12 gallon recipe and divided everything by 12, to make a 1gl batch it would still be boiled the same length of time, with 1/12th of the...

Okay, woo there. A lot of that is beyond me at this stage. So it won't be perfect in the slightest. LOL I did some basic extract recipes on hopville beercalculus, but I seem to end up with a higher FG. Ingredients I was thinking of using and have ordered for a lager base were: Dried Light...

In my local town, the people who drink in their homes don't bother me in the slightest. Come 1am on a Friday or Saturday the High Street is another story all together. Vomit everywhere, chip/kebhab wrappers everywhere. At least 3 or 4 people passed out against walls.... etc. etc. Because as...

http://www.bbc.co.uk/news/magazine-16466646 I realise not all of you may be able to see that, as the BBC are a little anal on what content they allow for international viewing of or not. It boils down to an initiative on reducing binge drinking. They are considering things like...

Thanks a lot Revvy. Is 60min still the normal for smaller 2 gallon extract batches when using these hops?

Well what led me to make this thread was three times I have come looking for hints on how to achieve that hop flavour and all I could find where threads complaining about those beer types being skunked. What I note is that the hops used in beers like Beck, Stella, Hieniken are usually listed in...

Similarly you wouldn't say "Eugh, Pizza is disgusting", because you ordered it take away from Italy when you live in Memphis.

Blow off tube(s):

I'm finding it a little off putting that every European lager I look up on here to find recipes has the local USA brigade slamming it for being "skunky" rubbish. Stella, Becks, Hieniken etc. etc. all slanted as skunky German/European rubbish. Well, to be honest, I'm sorry for you guys that...

Offer to run a monthly / bi-monthly beer tasting. You pay rent for a room under the condition that you can bring beer. Hell even let them charge you corkage on the beers. You then charge per head, say $20. They generally go down well here especially with cooperate outings.