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So if i rack it to my keg, add the campden and potassium sorbate I just need to wait a few days to backsweeten? Making sure its not cloudy first? Seeing if its cloudy by sample out of the keg I suppose?

How long do I let it set before back sweetening?

But I need the sorbate and the Campden, will just sorbate do the job?

The lees?

My wine conditioner also states it has some potassium sorbate in it, I assume it's not enough to prevent additional fermentation.

I searched a few times and didn't find a direct answer. I want to keg half and bottle half of my batch. It's been in primary for months and tastes great to me. Bottled will be dry and the keg will be back sweetened. For the bottling do I use priming sugar like I do with beer and let it...

Is potassium sorbate sufficient to kill yeast in the cider before I back sweeten it for kegging? What will the Campden do? Or if I skip Campden will I be in trouble?

Can you let me know the process / recipe for your cherry vanilla soda. Looking to make 5 gallons and force carb for the weekend. Switching from homebrew to soda. The man got us down. http://stlbrews.org/forum/viewtopic.php?p=25366#p25366

Well the area I planned to use for fermenting will only get up to 46F. I called off the brew day. I'm working on a better way to keep temps stable.

And will I be fine sprinkling on pack of dry yeast on 55-60F wort?

It is a dry yeast that came with the kit. So would it be better to ferment as close to the 53F. This will be easier in my setup, colder is easier. So I'm fermenting at 53F or so and then racking to secondary off of the yeast and lagering at the lower temps. Or do I just lower the temps...

It's a brewers best kit. The yeast packet (brewferm - lager)says for use between 12-15Cwhich I see as 53-59degrees F The instructions say to ferment between 53-59F if I can. And then after 14 days move to a temp of 35-42F a couple of degrees at a time for 3-4 weeks. Will the yeast...

I had it at 40 degrees

I've had the keg at about 10psi since the 20th of October.

OK so I tried some of my porter this weekend. The head is fair but there is really no carbonization bubbling throughout and it seems to die down rather fast. The head disappears and the lacing stays to the sides. Any ideas or did I do everything right?

Careful all, xylitol can kill your dog if they injest it. Our vet had us purge our beagle with hydrogen peroxide after it ate half a stick of gum with xylitol. Just a heads up.

I've put a few bottles into my freezer before in an effort to chill them to a drinking temp faster. Lets just say I forgot them for a little to long. A few have frozen fairly solid without breaking. They tasted fine after they thawed.

Where the gauges screw into the regulator and where the on/off gas out valve screws into the regulator. I will check with dish soap but its an older used setup so I suspect a leak and wanted to get feedback on what to use to repair if needed.

I'd like to ensure that my regulator isnt leaking. Would I simply disassemble apply teflon tape and put back together. ie. Is teflon tape what I should use to reassemble?

Hmmm I didn't flush the O2 out...I don't have a pull relief valve, I disconnect the CO2 line and push in the pin when I get home tonight. How did I miss something that simple......GRrrr