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Absolutely. That works, too. But if it's fresh, you probably only need 1/10th of the contents.

I'd rather add a smaller amount of healthy yeast than a larger amount of old. Two old packets just strikes me as a way to get a ton of dead yeast in each bottle. I'm of the mind the suggestions to get this stuff working first, and then add whatever seems to be healthy and in solution is the...

How's your temp control? How low do you think you can keep it? That may be the deciding factor.

Get married. Full disclosure: I didn't read the post. Just the subject.

I have a regular Flex. Works great in my freezer, and I do pick it up full and put it in, just not by the handles. It's pretty easy to do grabbing one leg and then the ridge at the top.

I'm sure any similarly dark crystal malt would work just fine.

I'll take one.

Bucketnative has the right of it. Your original math did not represent the alcohol concentration of each respective liquid. It just happened to give the right result in the first instance, even though the method was wrong.

Yes. Assuming normal brewing processes, you can get a rough gauge of your eventual ABV by looking at the recipe and OG. Gravity is just a measure of the density of a liquid, but if you did your job right, most of that density should come in the form of fermentable sugar. For a stupid rough...

It's good stuff. Performs well around 60F or so. It can be a little slow to clear, but if you cold crash and lager for a few weeks, it's not a problem at all. It's no 2565, but it's quite good.

Best option, without a doubt.

Relax and change a few 'suppose's to 'supposed's, and you're good. Your beer looks fine. Don't open your bucket more than you have to, and proceed as usual. With any luck, you'll have a fine brew on your hands.

Why do you keep asking that? What do you want to know? Maybe. That's all we can say. :rolleyes:

Sounds delicious. Excuse me while I puke in the corner.

Turn off AdBlock? You'd better be kidding! :mug:

Various adblocking extensions are going to block most of the images in this article. The URL is getting tagged by the "EasyList" due to the structure of the uploads. E.g., in the following URL: https://cdn.homebrewtalk.com/wp-content/uploads/2016/04/ADS-shelf_IMG_3895.jpg ...the "/04/ADS" is...

Yeah, he specifically says that's time to chill. 5 hours in a chest freezer to drop 10 gallons by 10 degrees? Doesn't seem out of line. I doubt he was checking temps every 5 minutes.

Are you sure it's that order, and not waiting for some times until the desired pitch temp is reached? Example?

No worries. Good luck with the cider!

Welcome. There's a Cider Forum on this board you may get better advice in. :mug: