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I say go for it. I have an ongoing project where I'm seeing how long leftover keg yeast can give me good results with a cider. A year might be a bit old but if its been kept around dispensing temperature I would bet you would have enough to ferment a cider.

I haven't found the need to use a blow off tube with my fermentation bucket. Maybe I've just been lucky but I feel the shape of the fermenter has a bit to do with it.

Me and my buddy want to do a brew, and have been talking about it for a while, where we use an entire sack of grain for a 10 gallon batch. The recipe comes in at 1.150 and also calls for 3 lbs of hops (not the 5 you mentioned but 4.8 oz per gallon ain't bad). The plan is to get some slurry from...

I call this one: "I'll just let this fill while I go check something..."

I have a somewhat different project going on with my cider making lately testing pressurized fermentation and underpitching/stressing to (hopefully) produce green apple "off-flavors". Round 1: Added 4 gallons of Whitehouse apple cider to a sanitized keg. Capped keg, shook and put on my DIY...

Make that 5 ;) placed my order earlier. I will also be making a Rye Pale Ale soon with the WLP611 that I have.