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In for the win! Cheers!

Cent

It works really well. Don't dip the label in or it will get to wet and soggy. What I do is put like a table spoon of milk in a little dish. I use whole milk it has more proteins to glue it. Then I take my finger dip it in the milk and coat the back of the label with a thin layer. Place and align...

Boat

Personally I don't like threads to many places for crap to hide and the lids are so thin would probably be easy to strip out. But you can buy solid or drilled stoppers in many sizes to add an access port on top.

I drilled a one inch hole in my bucket lids and use a stopper and airlock just like on a carboy, when I need a sample pull it out and use thief. Much easier to remove a stopper then pry those tight ass lids off plus I think it disturbs it less over all.

+1 to this ^^ A lot of times when I want to experiment with post fermentation adds I will rack off a gallon or two to experiment with. Even if I just want to try different dry hopping or something. Perfect way to test something out while still having some known great brew. It will take you...

Dank

^^ +1 for cold brewing that's what I did with my coffee vanilla porter and it came out awesome. Was very similar to Ballast Point Victory at Sea since I went to the same place they get their coffee from. I cold brewed it in a french press for 24 hours in the fridge and then added to the keg...

I am not familiar with that vessel but if it has a co2 hook up you will need it to serve or you will end up with flat beer after a short time. As you serve the pressure will keep escaping from solution to equalize eventually resulting in flat beer.

Watching football, drinking a homebrew and brewing a stout. Today is a good day!

I generally stop maintaining temp and bring it up to room after fermentation is done. I have aged my chocolate stout at room temp swings of 60's to 80's for a few months and it just got better and better. I think the biggest thing is sanitation and purging out the oxygen for extended keg aging.

Cheers! In for a chance!

I do all my fruit adds in a secondary, the only time I do one. And usually it is a 6.5 bucket the little bit of fermentation you get will be enough to blanket the beer for you as long as you are not sloshing it around. I have also found that the yeast will eat most if not all of the sweetness...

Yard

Guess it would depend on the mix your using and how you prefer them more bloody or more beer. Mine are roughly 1 part mix to 3 parts beer

Bikinis

Yes you will still need to wait. The tabs are basically pre measured crystalized/dried priming sugar per bottle. The yeast still need to do their thing with it.

I would grab some carb tabs. open, drop in, and cap. No worrying about getting too little or too much priming solution in each one. Easy and done

Salsa