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Yeah it should be fine. Both of mine were feremented at about that temperature, however, i did notice the hangovers to be slight worse. I just got a freezer for lagering and i will be doing my next batches with better temperature control.

I have done the Pilsner and the Pale Ale. I did them before i knew about fermentation temperature and had them ferment at 75-78. That being said, they still turned out pretty decent. I have also done the Stout and Red, but have not tapped the kegs yet. I will definetly do more in brew house...

Yeah. I buy the brewhouse kits from them. Nice people, but there is not a lot of equipment, and they only have kits. If you wanted do extract, or all grain, you would be out of luck. I think they pretty much specialize in wine.

Nice i am from North Bay. NOt much in the way of home brew stores here. Where is she getting stuff from?

Let the kegs naturally carb. Cool and add gelatin after.

Cold Crash + Gelatin = Crystal Clear Beer