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I think O2 is overrated. I'd get a mill - a Corona is only $30.

Exactly - think about Budweiser - there's nowhere to hide any flaw. Stouts, porters and IPA are all good at hiding fermentation errors, because they have strong flavors. This is why many consider pilsner to be one of the tougher styles to do really well.

I'm also thinking yeast esters. MO is like using 2 row with some crystal 20. I've used it in many different styles and would never consider it tart.

Totally depends on the size of the beer. Your limited by what you can mash, not boil. So you can make a much larger batch of 3% mild than 12% barley wine. I can do 10 gallons easily in 15 gal keggles.

I put the hops in a bag and just drop it in the keg. At serving temp, it's gonna be drank before any negative occurs. I also think the grassy thing happens with noble / low AA hops far more than with C type hops. I've never had an issue with a long dry hop of big AA american hops.

Belle saison dry is very easy to use. I would use your usual closet and not try to control the temp - just let it go. It'll probably finish within a week. I've done several beers with belle and it will end up pretty dry.

Make a tincture - add the zest and juice to everclear or vodka and let sit for a week or two - then add to taste at packaging.

You can do it - but not with bottle conditioning. If you try it I would overpitch a ton of yeast - ideally a big ass starter at full krausen. Give it from day 2-5 to ferment and package on day 5, leaving days 6-14 to bottle condition. I would brew the beer and tell your buddy his birthday...

Higher ABV = Longer fermentation, as a general rule. It's done when it's done.

Typically you should take readings over a couple of days to be sure - but 1003 is pretty low. You should be fine. I'd test one at day 5. Saison yeast is pretty aggressive and can certainly finish quickly.

The word monopoly does not mean what I think it means. Apparently.

It's fine - I never secondary and use 6 gal carboys and 6/5 buckets - probably oxidize more in transfer than with the headspace

I have one in primary, 3 on tap, 2 lagering and 1 carbonating.

If this is a hoppy style, you may want to dry hop (just add pellets to primary fermenter) to boost your ibu some. The lower temp would result in less hop isomerization and lower bitterness.

Start a club - there wasn't a good club local to me, networked with a few dudes on facebook and now I have 3-4 guys I brew with a lot.

I would probably leave it alone, check your notes and figure out what happened. What was your target OG? Honey won't add much flavor, but will spike your abv. You could add DME, or dextrose, sucrose, etc. I'd just let it ride and call it a session beer.

Aurora

I assemble my mill while water is heating, start grinding grain and make some notes - my recipe is created on the fly in the brew house. Once I've mashed in and started the timer, I'll plug my recipe into brewsmith to see where the numbers are compared to what I think they'll be...

7.5 gallons of 8% beer in a keggle, BIAB is pretty maxed out. What you do is be happy with 65% and call it a day. Lower ABV or less volume and you'll pick up a few points. RDWHAHB

You're getting krausen blowing into the airlock. If you have the ability, rig a blow off tube. Otherwise, pull the airlock, clean and sanitize and reinstall. What temp is your beer at?