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Under 4.5% beer = Water. Drink up!

Hot PBW soak for an hour or so. Maybe overnight would be good. Then it's copper or SS scrubby and elbow grease. Might take a good deal of scrubbing. Put on some music you like and get in a groove...

I only lager in the fermenting fridge for a week or two. Then I keg and let it lager as I drink it...

This one is easy. I once loved a 9% Belgian Golden Strong I had on tap. 4 pints in the span of 90 mins took care of that. Woke up, took Advil, then gave it all away to friends...

Seriously, the dripping really isn't that much of an issue. I did a BIAB last weenkend with 12lbs of grain. Maybe like 2-3min of lifting and applying light squeezing pressure to the bag before most of the wort runs out and it gets a lot easier to hold up. Then maybe 5 min more of letting it...

You could also just mash, pull out the bag and let it drain then add DME until you hit your target pre-boil gravity. That's what I do for all high gravity beers.

This from the comments of the 100% Rye brewing write up: Looks like you might want to do this rest thingy if you don't want to have 10 gal of goat snot.

James Spencer. Thank you again, Mr. Spencer! http://beerandwinejournal.com/100-rye-pale-ale-take-two/

Now I can't get the idea of a 100% rye wine (ala wheat wine) out of my head. Has this been tried before? Google....

Great point. Or if you want to pitch a second beer on the yeast cake once the first is done. I guess your settling procedure could be beneficial if you plan to reuse the yeast later. But if not, I'd say skip it...

Nice! It'll be delicious. Welcome to the obsessio--I mean, hobby.

This sounds awesome. Is it malted Rye? Is that such a thing? I've heard of people doing BIAB to do high % wheat beers (100% even), but this is something new!

Maybe not. If it helps you get 5 gal of clear wort in the fermenter rather then 4.95 gal clear wort and .05 gal trub you could get an extra pint or two out of it. No quality reason to exclude trub from the fermeter though, beer will taste the same either way.

That should do it!

What's made of? Stainless could take all manner of punishment but aluminum you should be a bit more gentle...

I like agave nectar in cream soda. I also do a habanero mojito soda that is sweetened with agave--super delicious.

Looks good! Be sure to mash low and pitch lots of yeast. I usually double-pitch (2 tubes) and use a starter for beers this big. Might also consider some carapils for foam stability.

You might try plain old s-05 if they are going to be at room temp (20c). Unless room temp there is closer to 10c. :)

http://www.bjcp.org/2008styles/style13.php#1b Sweet stouts can finish really high even with the lactose additions. You've got a lot of lactose in there.

Looks fine, I think. Was there steeping grains? What type of extract can make a difference especially if it has unfermentable sugars like briess dark DME where there is a lot of munich and crystal. http://www.northernbrewer.com/shop/briess-dme-dark.html