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1. yeah, you always want to cool your wort to proper temps before pitching yeast. Ferm at high temps may lead to off flavors, fusels, and other not-so-goodness. You won't know for sure, however, until you try it. RDWHAHB in the meantime. 2. You may want to read this, next time, to...

I don't have a dog, so here's Carmen Electra signing my son's broken arm.:off:

Check out the fermentation date on your blog. Looks like it spent 51 weeks in the primary.

+5 gals apple +1 gal apple/banana +1 gal pear +1 gal pear + brown sugar = 64 gallons

Go with Colt.

https://www.youtube.com/watch?v=NRUdaWZ4FN0

If you no-sparge BIAB and leave the donuts (or what becomes of them) near the top of the bag, I bet you could get it to work without getting too much, or any, oils in the BK. The grains in the BIAB should IMO absorb the oils as you removed the Bag, leaving sweet oil-free wort behind for your...

Two words: maltodextrin. It will add mouthfeel without the sweetness of lactose. Neither are fermentable. Add to boil or with priming sugar at bottling. +1 to bumping up oats +1 to bumping up mash temp to 154

There's a post or two on here re technique. IIRC, if you fly sparge the oils stay up top and don't make it down past the grain bed into the runnings.

for breakfast you prolly want to throw some cold brewed coffee and chocolate extract in at bottling, or add some doughnuts to the mash, or both. Whatever you do, don't dry doughnut the beer; I had a helluva hard time getting that mess out of my carboy last time.

Yes, that's a good way to do extracts. You may even get more hop utilization as a result. Never, we are all noobs at something. You become a pro at one thing, you step up your game doing something else for the first time, making you a noob again. Have 200 ales under your belt and this is...

Valar Morghulis

Word

I would accept their offer. It's basically a free carboy at this point. You money has already been sunk.

I don't care who you are, that's funny right there.

It's way too soon to talk dumping. Big beers take longer to condition. I'd let it condition in keg min of 4, if not 6-8 weeks and taste it again.

Splenda is free at Starbucks.

I added 1/2 cup of Splenda to 5 gals of Apple cider (no added sugar to bump the abv) and SWMBO loves it. Tastes sweet enough and no artificial after taste. You can do the math to scale down that amt to your batch and it should be easy. I bet it will taste good. +1 on the yeast nutrient. Pick...

I think you are well on your way to making cider. Follow the instructions from the cider stickies and march on. If your gf likes sweet cider, you way wish to backsweeten with Splenda or Lactose or you can search for the great pasteurizing thread and go from there. Learn from the experience...

I'm sure there are industry standards. However, you don't need standards for a defective product suit. Makers, designers, and sellers of the BMB have a non-delegable duty to prevent harm. That duty was obviously breached. The damages may or may not be worth suing over. Wouldn't hurt to ask a...