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Thanks for the replies. That's kind of what I thought it meant, but wasn't sure, so the confirmation that I was reading that right is very helpful.

Planning on brewing the Alt.Beer out of "Brewing Classic Styles" and confused by this instruction: "Ferment at 60 degrees F. Allow the beer to lager for at least 4 weeks before bottling." I guess what has me confused is doesn't the lager process normally involve a cold fermentation, the...

I have a recipe for a sour that I want to brew, but it says it needs to ferment for 5 days at over 100 degrees, before letting it cool to room temperature. I have a heating element in my fermentation chamber (chest freezer w/temp control) but I'm worried about trying to keep it that hot...

Thanks for the suggestion. I'll try that when I get home.

Forgot to add, the CO2 should be at just under 10 PSI. That's what I'd set it at with my last beer, and I hadn't touched the adjuster since reconnecting it.

Having an issue that I think is related to my CO2 regulator, or the connection between my regulator and my CO2 tank. No matter what happens, even with the CO2 tank closed, the pressure seems to be almost constantly increasing on my regulator. See pictures attached, there's about an hour...

I have a recipe that calls for 0.75 lbs of Crystal 40L (out of about 13 pounds total grain). I somehow forgot to get it from the LHBS and they don't open today, but I want to brew today. Any grocery store substitutes I could use?

After using gelatin to clear the beer up, do you need to let the temperature of the beer come back up before bottling? I've read a ton on using gelatin, and I think I'm clear on every step of the process except if I need to do that or not. Thanks!

Tried finding an answer to this, but couldn't, so I'm posting it. Am I going to run into any problems underfilling a 5 gallon keg? I usually make 2.5 gallon batches of beer, so I don't want to keg it in a 5 gallon keg if that's going to cause problems, but I don't want to buy a smaller keg...

What temp do you ferment at?

If it rested at slightly cooler temps, maybe high 50s, do you think that would hurt the beer? Would love to try this, but not sure I can keep it in the 60s for the rest right now.

Would you mind also sharing your original no-honey recipe?

Thanks for the advice on spicing! What about also back-sweetening with some brown-sugar? Thoughts on flavor and amount to use?

Thinking of trying to add some spices (cinnamon and nutmeg mostly) to my cider. I'm having these thoughts after the cider has been fermenting for about a week, so I probably should have thought of this sooner and added them at the beginning. That said, is it too late to add some spices and...

That would be helpful, if I had a keg.

Thanks. I figured as much but for a first time cider brewer I wanted to double check.

When you backsweeten you then have to pasteurize before you bottle, right?

I'm assuming you cool the sugar/concentrate before adding it to the fermenter, right? Also, does cider need to be shaken/aerated like beer before you pitch the yeast?

Let me know what you do for bottling. Will you have to pasteurize it? This recipe looks very good!

Seen a lot of brown sugar use. Will that change taste significantly from normal sugar?