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Number 12

I routinely pitch dry yeast directly from the fridge with no issue.

Dry yeast being colder than the wort is not much of an issue. You're more.likely to shock yeast when it's warmer than the wort.

What do you plan to brew?

I've been doing this for years with no issue: seal the lid with plastic wrap and into the cellar overnight.

I'm most of the way through a bag of Crisp # 19 floor malted maris otter that is awesome.

My attempt to brew an 1800s porter using modern ingredients.

I don't ferment under pressure, but do use lager yeast to brew ale recipes in winter at lager temperature. It'll be good.

Lots of places charge less than $10.

The malt you get can also make a difference. Five pounds of my previous pale ale malt got me 1.040 in a three gallon batch. I got a bag of Crisp #19 floor malted maris otter and started getting 1.050.

My efficiency went up when I got a grainmill and started doing it myself.

I've never used official cider yeast. I've used wine, ale, and lager yeasts with good results.

I've never gotten sour when using fruit in any beer.

Absolutely. I entered a British barleywine into a compitition and got so-so scores: "Too hoppy for style ". A year later it got the highest score I've ever received and second in best of show.

We just disçovered the "Goes Wrong Show". Hilarious.

Too much sugar. Replace it with extract and the issue will disappear.

A slow night?

What was your original gravity? Final gravity? Strong mead, 10%+, can take a long time to mellow.

Hydrometer sample was delicious

Boiling now.