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How close is 4.5 vol of CO2 to breaking a standard brown bottle? I've seen many threads on different CO2 levels for different styles, but I can't find anything that give average explosion thresholds. I'm interested because I want to make highly carbonated cider. Perhaps 1 to 3 gallons.

I don't need to completely get rid of the residue, but it's not really peeling off easily. What have people done to get rid of it easily? Microwave? Boiling water bath?

Does anyone have good tips for getting bottle sealing wax off of the bottles after the bottle has been opened and used?

Thanks, that helps quite a bit. It sounds like I chill the starter down to nearly 48f before pitching it into the 50f wort. I leave the starter at 70f for a few days as I aerate and add more wort, but then do I have to drop it down 5f per day or can I just crank it down in a matter of hours?

Any Lager experts want to give me some advice? I'm getting half-complete and conflicting advice from seemingly everyone I talk to- particularly around temperatures. Here's the process I think I should follow, with blanks where I'm not sure. 1) Make a 1 gallon starter with WLP885 (Zurich Lager...