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You should read the "this vs that" sticky for more details, but they are basically different versions of the same thing. Picking dry rather than liquid is not a meaningful differentiater in terms of how the beer will turn out. Mixing them is fine, though most just pick one of the other. Remember...

I think it's meaningful that someone might think that was rude. In most Internet forums that "rant" would have been relatively polite. To the OP, yes, it's normal. You added more sugar. I'd suggest adding the fruit in a secondary rather than primary, and only after initial fermentation has...

No. If you've done something like cold crash to settle out yeast, obviously shaking up the yeast cake will mix some back in. But even then, it's not something that will effect taste meaningfully. A lot. Each yeast strain is designed for a specific temp range, and going either side of that...

I read in the experiments sticky that the Wyeast 4766 Cider Yeast was one of the ones he recommended not using. I was planning on trying this with my next cider and was wondering what others thought about the strain.

By "step it up" I'm thinking of the process described here - http://billybrew.com/stepping-up-a-yeast-starter

The reason for 99% of brews not using dry yeast comes down to 1) marketing, and 2) having more control over what beer you end up with. Look at it this way - If you are going to spend a great deal of time building a recipe, especially all grain, to replicate a specific beer style, why would you...

I've had pure vanilla taste fade over several months. I'd say in 6 months it went from "up front" to "mild". Never went away though.

It's been my experience that beers will condition just fine at serving temps in a chilled keg. I tend to let new kegs sit and carb for about a month+ before they seem ready. Tasting green after a week is sort of what I'd expect, but the flavors will change quite a bit in a few weeks then...

entered

Jalapeno chicken nachos, with habanero queso. And a session brown ale.

I use 2-3 oz in the end of the boil, and 2-3oz in the last week of the fermentation, for 5 gallons. That gives a mild ginger flavor I like.

Might try getting in touch with a local liquor store or distributor and having them hold a case for you.

If one packet doesn't have the number of yeast you need you can absolutely make a starter from one packet rather than use two. Keep in mind dry yeast (so I've read a few times at least) have lipids which reduce the need to aeration on the first generation. So even with a starter you shouldn't...

Really???? I get people suggesting I'm doing it wrong for even doing a secondary. Doing a third fermenter seems....... well, not what "most" brewers are doing.

If you just want a glass or two out of your current carbed keg you won't even need to hook up the CO2. The pressure will already be plenty to serve. Obviously this will reduce the pressure a bit, but not enough to matter if it's only a few pints. But yes, you can switch back and forth. Remember...

5 gal nut brown ale 166 + 5 = 171

I stand corrected. Mea culpa.

Pretty sure physics is going to disagree with you here..... How could the beer in the bottle know what the fermentation temp was? I'm not sure why the maximum fermentation temp would have any effect at all on carbing.

Sort of new. I brewed dozens of batches 25 years ago. Just getting back into it. One great beer in the keg, two more fermenting. Let me tell you, brewing now with the Internet is way different than doing it in the old days with one book and some hearsay.

Can people please recommend some good home brewing podcasts?