[knews_hound]

The various types of yeast, in many cases, define the style.  They do indeed have specific temp ranges they operate in.  Use a yeast meant for 50 degree temps at 73 and you will have quite a different brew, perhaps, not a particularly drinkable one.

Start with Ales, they are temp tolerant and hide a multitude of sins.

Get better and then attempt more demanding styles.

Rather than trying to re-invent the wheel, bubblers are a ready made solution that isnt worth the bother unless you are a real DIY guy as I am.  The only problems with backflow exist if the finished carboy is cooled suddenly.  Backflow will certainly happen in that case but otherwise, the surprising amount of expelled CO2 is enough to keep things moving.

I use Northern Brewer or MoreBeer on line for most major purchases and support my local brewstore for consumables.

You will find your local guy to be helpful and eager to share information.

Let me know how things turn out.

Cheers,

knewshound

[castlebrew]

...Use a yeast meant for 50 degree temps at 73...

and that’s how Anchor Steam is made - with a lager yeast fermented at ale temperatures...

[djf]

OK!

Thanks again!

I returned to the store that I got the original cider from and found that they had replenished their supply. It’s a highly sweet cider, labeled PASTEURIZED, NO ADDED SUGAR OR PRESERVATIVES, MUST BE REFRIGERATED

I also located at a local Albertsons some large plastic bottles, normally 5 gal size, but they have 3.5 gallon sizes also. I imagine plastic would have a limited use or number of cycles because if it gets scratched internally, it becomes much harder to sterilize. But for a rookie first time batch, I thing they will do the trick.

I also located, via the net, a brew supply place. Larrys Brewing Supply is a pretty highly rated store in Kent, Wash. which is only 12 miles or so as the crow flies.

So I am planning to go there, and ask about yeasts. Also anything else they might think would come in handy.

I will see about taking pictures and keeping everyone informed as I progress. If I get on the ball tomorrow, who knows, I might be able to pop open a nice, bubbly hard cider on New Years Eve!