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I'm not certain what you mean by "high pressure beer bottles" and "requirement" may not be the correct word, but generally, the depth of the punt and thickness of the bottle increase with carbonation levels of the wine. True Méthode Champenoise champagne will have the thickest glass, followed by...

Thanks for the detailed info, I was sort-of right about UV :P I think the moral of the story is that there's little reason for concern about cider becoming light-struck unless you add hops or perhaps leave the the carboy in direct sunlight. Based on my experience, 1+ years of sitting in "garage...

Yeah, the "cheap and easy" way would be to force-carb the cider in a keg, then bottle in beer bottles. One could source champagne bottles from a recycling center (I do this) for use with corks. Standard "wine" bottles are not rated for pressure and shouldn't be used for cider with over 1 volume...

"cellar" temperature. Part of the flavor contribution from sur lees aging comes from yeast autolysis, which doesn't happen much at fridge temps. Imagine champagne cellars in France, they are likely at 40-55 F.

Glass blocks UV and the visible light spectrum will skunks hop compounds beers, so I'm not certain your statement is accurate or applicable to cider. My ciders sit in the garage in glass carboys and I keep the window shades down most of the time. I don't worry about occasional exposure to...

Sorbitol. It's not deadly to dogs like xylitol and it's also naturally present in pears. The flavor is very neutral. EDIT: and in case anyone is wondering the dose to cause diarrhea is around 50 grams. I use about 100-200 grams PER KEG, so the dose per pint is only 3-5 grams of sorbitol. For...

To clarify, there's no such thing as a "mushroom corker." There's wine corkers and champagne corkers and a cork can be "mushroomed" (i.e., flared at the top) using a crown-capper prior to installing the wire cage. CO2 will not push hard enough against a cork to mushroom it against the cage, even...

I added candy syrup in 1 lb increments then waited until about 3/4 of the sugar had been consumed, based on gravity readings. I have some 1 year old bottles that aren't carbed enough and ended up a little high on gravity (~1.018). I'm going to add .5 mL of dilute Brettanomyces c. slurry to...

Just watch for sulfurous odors with S-04. If it gets farty while actively fermenting, add a little (2-3g per 5 gallons) organic nitrogen (Fermaid-O) or similar. Don't let it sit on the lees if it's done fermenting and still farty-smelling. DV-10 is supposedly a very low sulfur-producing yeast...

I made my own candy sugar, probably something around D-180 based on this thread: https://www.homebrewtalk.com/forum/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/

IBUs are figured out during the boil and wouldn't change significantly with the volume added by sugars. I figure out gravity points by measuring the final volume and summing up the post-boil OG and the gravity points from sugars.

Ditto, but I just step-feed sugars right into the primary fermentor. This is a good way to give yourself the option of not adding more sugars if the fermentation is stuck. I'd rather have a lower ABV but well-attenuated beer than a high ABV and overly-sweet beer. That said, my brew did end up...

Blichmann quickly sent me a new impeller, O-rings, metal pressure release valve, and spare impeller washers after I contacted them about my stuck impeller. Pump works great now and I'm really pleased with the high flow rate for whirlpooling and the ability to clean out the pump head in seconds...

I pressure transfer out of glass carboys (3, 5, and 6.5 gal) all the time and it's safe if you take precautions. I set my regulator to about 3 PSI and use and orange carboy cap with a racking cane and gas flare fitting added. The carboy cap pops off the carboy, acting like a pressure release...

Doesn't seem like they could be doing that with "trappist" yeast based on our experiences with stuck fermentations! Perhaps they pitch a different yeast with a higher alcohol tolerance. A wine yeast strain would easily finish off any simple sugars in a 10% ABV beer, I have done this several...

That's where I ended and my beer is too sweet. I used 3787 and it just crapped out and wouldn't go any lower, despite ramping to 80 F over the course of a week. I'd say make a WLP 530 starter, then when it's going strong add 1 cup of your wort to get the starter used to high alcohol levels, let...

I just popped a 3-year old bottle of this beer brewed with 3711 and it was FANTASTIC. This beer really holds up over time even though it's light in color and not high alcohol. 3711 is great for bottle conditioning, but it will keep breaking down malt dextrins in the bottle (it's a diastatic...

And sometimes when cold-fermented (48-52F) as well with higher-gravity juice, in my experience. I've had mixed experience with S-04. I bottled my 1-gal Red Star Montrachet yeast test last night. A rather clean and boring profile compared to Q23 and R4600. A little apple flavor with some white...

Go ahead and pressurize the keg to 30-35 PSI. The pressure will drop as the CO2 dissolves into the beer, and you should be back down to a low pressure within a couple days. Carbonating a beer with a regulator set to 6PSI to reach a stable 6PSI in the keg head space would take a couple weeks in...

You are right, T-58 is supposedly Belgian Saison (3747) and BE-134 is French Saison (3711). Thanks for catching this. EDIT: Corrected swapped yeast countries. oops.