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More kegs then i need... I had a bock that tasted like **** for 6 months. At about that 8 month mark it was pretty damn good. I agree that anything high gravity should age in the bottle, plus they look cool when they get dusty.

My first attempt at a cyser. One gallon apple juice (minus about 2 cups), One Lbs honey, a hand full of cranberrys, citric acid, and yeast nutrient. Fermented in a gallon container for 2 weeks then transfered to this large double bastard flip top I have. About another 2 weeks later I come home...

If you had a higher gravity 1080 or higher, I'd let it age for a few years and let the bacteria mellow. Lambics were orignally an acident? At least age a six pack and check on it once a year.

If you got a helper, both at the same time while the helper stirs.

I see, you don't have the room. I'll be quite now, brew on.

Time to graduate. Your working way to hard for such little reward. Move up to the 5 or 10.

I bottle and keg. Bottles for the high gravity brews, seems like they age better in the bottle or just look cooler. The 6 % and unders go straight to the keg since they will be gone a week or two after they condition. I stack my bottles in their orignal cardboard cases in the back of my cold...

Most chest freezers are just that, freezers! The lowest setting is still freezing usually... Mine got as warm as 15 degrees.

The candle adds a nice touch

Pretty unlikely. Most corny's are rated at 120 psi, you'd have to dump in a lot of priming sugar to get that kind of pressure. Also I think the yeast die out and/or go dormant after a certain pressure.

I wouldn't say warm, but... The amount that sits in the tower usually gets warm, causing that first beer to be foamy but not warm. Doesn't bother me except the wait for the head to settle.

https://www.homebrewtalk.com/showthread.php?p=182852#post182852 Most HBS will rent out a floor corker. Make sure you get the right size corks for the bottle. American champage bottles are different then the belgium beer bottles.

Could you use the water heater for mashing and sparging? Most of us brew in the garage where the water heater is at, why wouldn't it work?

I like the 5-17 % range

What about LME?

Its ICEbock season!

But there really isn't anything wrong with hop pieces in your beer. I've bottled right from the secondary and almost got a piece in that last bottle.

Your probley fine. At this point its not a welcoming environment; no O2, hop acids, and alcohol.

Pot. Met.?

Hard to say but I did feel like dumping it out the first 6 months.