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Only advice i can think of is trying to bring the temperature down a bit. Higher temperatures can stress the yeast and cause some off flavors. One idea is to keep the cloth that's covering it wet to help draw off some of the heat. Or you could try a swamp cooler, like many here use...

So far i've only used Midwest. Adventures in Homebrewing and NB have a few that I definitely want to try out, though.

Nice. The picture could definitely pass for a cartoony version of Egil, too. hahaha. Sweet. I hope it turns out as good as it sounds.

The mead that's poets muse can be drunk now? I dig it. How did it turn out? I've been toying with the idea of a blueberry vanilla mead for a while now.

That should be okay in most cases. I think your best bet would be to find a recipe builder and use that to scale the recipe up to 10 gallons. There are a few that are free, and a few that cost a little bit. I know a good number of people on here swear by Beer Smith. I plan on getting that...

How did you bottle it? Did you use a bottling bucket? Also, how long was it in the fermenter before you bottled?

Sounds like a good excuse to get some new stuff. I'm in.

No worries. I'm sure others will have some great advice for you as well, once they see the thread. There's a wealth of knowledge on here, and very friendly people.

That's the important thing. If it tastes like beer, and you like the taste, I'd consider that a win.

No problem. One more thing you could try if you have the ability, and are not pressed for time is to cold crash it in your fridge for a few days to a week. That should help most of the yeast and sediment drop out of suspension, as well as solidifying the trub a little bit, so it'll come out...

Do you plan on dry hopping at all? 14 days should be fine, either way, though I'd probably do closer to 18-21 days if I were dry hopping. Probably not necessary, though. 14 days should be plenty of time to bottle condition, I'd imagine.

A lot of people will leave their beer in the fermenter for anywhere from 2-4 weeks, sometimes even longer. This gives the yeast a chance to clean up after themselves and drop out of suspension a little bit. Plus, if I understand correctly, the cooler temperatures that lagers ferment at cause...

Some people have had luck using different types of finings, like gelatain. I've never used anything besides Irish moss, but that's added during the boil. I don't know much about other types, or when they can be used. Many, if not most, people on here cold crash. It doesn't sound like...

I've had beers that turned out great both ways. I think it's more of a personal preference. I prefer kegging more for the convenience of it.

A lot of it depends on your system, what size batches you intend to brew, and what you plan on brewing. You could try messing around with different recipe programs or looking at other people's recipes to get a good feel for it. I'm sure others on here will have some much more specific advice...

Grindylow seems like a cool one too, though not very scary either. http://en.wikipedia.org/wiki/Grindylow Are you looking specifically for England, or are other areas acceptable? Ireland, Scotland, Scandinavia all have some great folklore and some pretty scary monsters.

Personally, I'd go with the 5. If you purge with co2 before filling, there shouldn't be much of an issue with the extra space. And if you ever decide to make bigger batches or even combine a couple batches, you'll already have a keg that will fit. I've actually had my eye on that same...

Blacktooth Grin - Crown with a splash of Coke Also fond of White Russians, Irish Car Bombs, AMF, and a good margarita.

Barghest http://en.wikipedia.org/wiki/Barghest Freybug http://www.mythicalcreatureslist.com/mythical-creature/Freybug Freybug seems like an especially good name for a strong barleywine.

From what I've read on here, the pin lock kegs automatically release some pressure when they reach a certain PSI. Also, you can always press one of the poppets with a screwdriver to relieve some of the pressure. I wouldn't say they're absolutely necessary, but are definitely nice to have.