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sounds pretty normal, it may still be finishing up, or just gas coming out of suspension. Air lock activity is not as good an indicator as taking a gravity reading. I see no reason to check it before 3 weeks though.

Transferred to the secondary, now to lager as mother nature allows. This is a pic of the hydrometer sample poured into a pilsner glass, got 1.015 after D rest

I am geeked at my ability to control tempatures for my first attempt lagering without any refridgeration. 2.5 lbs light munich .5 lbs dark munich 1.5 lbs Vienna .5 lbs caramunich II 4 lbs extra light DME .33 oz Northern brewer 60 min .33 oz Northern brewer 30 min .5 oz hallertau...

or... as i said use the cap it came with. I do it all the time with out any problem. Hollowhead appears appropriately named since this is the first time he has ever posted and he is trying to sell something, not what this forum is for.

That, and 190 deg air, will not change the internal temp of the cider as quickly as 190 deg water. Think about it, I'd sit in a 190 deg sauna, but not a 190 deg hot tub.

you still don't want to overcarbonate, and you said you wanted it dry, so just add a measured amount of priming sugar like you would for beer.

probably a good idea to do as you planned, in case it is still going, and also to fix the carb level.

Extra yeast will not cause overcarbonation, unless it is a different and more powerful strain, only extra fermentables. How long has it been in the bottle? I see no reason your plan to keg it would't work.

why didn't you just use the cap that cap from the pepsi bottle? It sounds like your cap doesn't fit the bottle, just use the one that came with it

I think you would get the almond flavor, but it may be different than you expect because there is a lot of sugar that will ferment out and then might not taste the same

Hard to take a guy gues seriously who says he is serious but is laughing as he says it

amendment to raise the age minimum age of 60, quite ridiculus!

The same hop schedule in a small beer will taste more intense and may throw it out of balance, but North Peak makes a good session IPA so it can be done.

Although it seems completely unneccesary to "top up", and I would just leave it, the worries about it seem unfounded and a bit paranoid to me, "topping up" with a similar wine to reduce headspace is a frequently reccomended practice in wine making.

see the sticky on stovetop pastuerization

yes, you can and should still degas it, try warming it up a lttle before you degass, the CO2 is less soluble in the liquid at warmer temps

I often bottle in multiple sizes and use http://www.brewersfriend.com/bottling-calculator/

I love milds, but thats what you said you already had. How about a bitter, or a 60/-?

agreed, but very good, I made it a partial mash adding 2lbs of munich and making it 6 gallon instead of 5

Wow, chill out buddy, I did read the thread, didn't know his heart was set on that as the only method to be considered. I agree you are sanitizing (but research the fruit beer threads lots of people frequently rack beer onto unsanitized fruit with a much greater chance of having wild yeasts and...