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I wouldn't think there is any reason to expect a problem. Kegs are stored and shipped that way all the time. But I am new to the kegging world, so someone who knows more can probably answer better.

How do you plan to get the lees off the bottom without also getting a bunch of the cider and wasting it? And how do you plan to get that entire cake off the bottom? I think racking off the liquid on top is dramatically easier.

I've never heard of it. You might be right that it is better than Pliny (which I have never tried), but that doesn't mean it's going to get the magic of viral organic marketing. I'm personally not a huge fan of bacon (I prefer a good spicy sausage every time), but bacon has become the "it"...

You seem unaware that most of the calories in beer are from the alcohol. Here's a chart to help you estimate calories based on ABV.

Yeah, I have a great relationship with my wife, and we treat each other as adults, so I don't have a SWMBO. She's not really a fan of beer, but we make cider together. We both enjoy that.

Building a kegerator is easy. I got my fridge for $80 on Craigslist (only because I wanted an apartment size to fit behind the bar). My fermentation fridge was only $40. I'd suggest you look into that route.

Hmmm. This is not a fun idea to consider. New Castle Brown Ale would probably be it. I haven't found any season of the year where I just don't want it.

I generally try to make beers and ciders around 4.5%. I've just found that this is the sweet spot for me that I can enjoy a couple without overdoing it. I like a little buzz, but I hate to be drunk.

I don't know that I will be much help, but I will try. Thanks for making it.

So far I just buy enough for what I will be making next. I'm still new to brewing (3 batches in), so I'm not ready to buy in bulk yet.

Everyone needs to quit adding sugar before fermentation. The juice itself has the potential to get between 4.5 and 6% ABV without adding any extra sugar, and any you add just makes it taste less like apples.

It'll still take a long time to cool down via cold air. I pasteurized 5 gallons of apple cider at 160 degrees, and it was still over 60 after spending 12 hours in a 34 degree walk-in cooler. I would use the snow to make an ice bath.

There are a bunch of them around. You may get more helpful answers if you share where you live.

17 gallons of perry... my first try. I've done cider for a few years now, but I ignored the pear trees until this fall. We'll see how it turns out.

Double tap. Sorry.

Companies label their products with anything that they think will help drive sales. I'm not saying one way or the other on the safety of HFCS, just answering your question. It's all marketing.

I've never used their beer labels, but I have had them print some brochures for me, and I was happy with how those turned out. Quick turn around, too. Sorry I can't help directly with your question, but I thought I would vouch for the company.

To say that homebrewers don't have a presence in the market is a little disingenuous. Our presence, though, is as consumers who are decreasing their spending in a particular category. I would buy more beer if I didn't make my own. I wouldn't have bought an extra 25 gallons this year, but I...

Worked on a kegerator build today. I'm still waiting on the last couple parts, and those won't be in until next week, so I am now just waiting.

It's exactly the same calculation. You still have to figure out how many hours difference you are from someone you intend to call (e.g. my 0900 is his 0400, so I have to wait until 1400 to call). The real major downside is that many people will have a date change at random time (halfway...