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Would you just bring it up to 150 in your Brew kettle, hold it, then keg?

Thanks guys, I'm going to avoid artificial sweeteners / stevia for now. I guess the worst that can happen is an infection... AO

I fermented my cider bone dry, then put in a keg in the converted freezer and carbed it to 2.0 vols. It is ok, but I want to add some sweetness to it, would it be ok to just remove the pressure, vent a few times, then open and add some concentrated apple or brown sugar? Since it's so cool (40)...

Anyone remember what they said about fermentation? I'm making an extract based clone, but want to try to follow their fermentation schedule, 68, but any ramp / diacetyl rest? I'm sitting at 1014ish, and wondering if I should crank it up a bit to finish it out. AO

When your brew day becomes days. I could fit in 1/2 my prep with my two under 2, but that's about it. Might squeeze the batch in tomorrow, but couldn't see starting the batch at 9:30 pm.

I just sent them an email, good point, it can't hurt to ask. AO

I'm making cider now too. My first batch is sitting in the carboy waiting to be put into a keg. I made 3gallons from unpasturized cider from lull farm. I need to figure out how I want to back sweeten, and get it into a keg. AO

To get this back on track, has anyone had success cloning it?

I also heard that if you first wort your hops, which for extract, doesn't meant too much, but I guess starting with them in your pot with your steeping grains maybe? Another note, that I saw is that the brewery uses a lot of Marris Otter grain, not sure what specifically that is, sorry, I'm...

totally interested in this, and wonder if anyone has refined it. I found another clone, http://hopville.com/recipe/398786/american-pale-ale-recipes/daisy-cutter-clone but don't have enough experience to compare the two. My research so far, has yielded two things. They use chicago public water...