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Cleaning bottles is not that intensive, and there is no need to sanitize the caps, they are clean from the factory. Bottles also last a lot longer, once a keg is hooked up it should be emptied pretty fast.

Sorry but if i look at that picure i don't call that closely related. Yeah sorry, i swapped us and uk :p

If you are just starting i would actualy suggest just botteling with refermenation instead of kegging, its simpler and you will probably get better result.

Seems its the other way around, the belgian and german yeasts when to the us and then from there to the uk , there is a very nice article about is -> https://allaboutbeer.com/article/the-family-tree-of-yeast/

Did you find some scientific info about this?, all i find are rumors. The S-33 is suppose to be edme, and that's an entirely different beast then the T-58.

T-58 is a great yeast, it preforms even better if you reptich for the second time. From what i read it is believed to be a belgian yeast, probably chimay.

Just beacease someone only has a few posts here doesn't make him a newb about brewing.:p

The specs say • Alcohol tolerance: 18 % https://distributors.fermentis.com/download/162/english/361/safcider-ab-1.pdf

I find the easyest way is just to transfer the beer to a bottle bucket, and then move the bucket to the best spot to fill the bottels, then you can also just add the bottlesugar and bottleyeast to the bucket instead of having to put it in each bottle individualy.

All tree are no issue if you ask me, i also only use oxi and its seems to be enough!

there is also a lot of brewery news on beerplanet.net