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Ya I mashed my oatmeal stout between 152 to 156 give or take

So I just kegged my apa in a sanke keg and the temperature was at about 53 degrees which lead me to force carbonate at about 17 18 psi. After vigorously shaking the keg for ten min I unhooked my co2 and stuck it back in the fridge and its been in there for about a day and a half and I go to...

To recommend what you should do about the 2nd fermentation due to the honey, check your attenuation, do you want to boost your ethanol levels so your abv% will rise? If so let fermentation do its thing. Option # 2 you stop and filter and have sweetness to your beer that's fine. Personally...

Depending on your honey ratio, honey is about 90% ferment able sugars with the other 10% being natural pollants and other forms of natural bacteria. I personally have never used honey for primary carbonating or used it at any point after the boil due to me having to pasteurize the honey before...

Depends on the style of beer, how you want the presentation to be. Where your attenuation is. For my wheats I don't bother rackin into secondary due to the natural cloudiness of wheat. Are you planning to cold crash before kegging?