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Just another coffin keezer build

My mead is almost eleven months old. 12 lbs of honey and 10 lbs of blackberries. I am going to bottle it this weekend. I bought 3 lbs of honey to sweeten it. It's a 5 gallon batch that is probably 4 1/2 gallons now due to "tasting" the mead periodically. Currently the mead is dry and a little...

I need a base (bottom) for a keg. Does anybody have one or know where I can get one? Thanks in advance.

I harvested and washed the yeast, WLP005, from my oatmeal stout. After sitting in the refrigerator, it separated. However, I don't see any troob. The top is obviously beer. Is the bottom all yeast, or did I do something wrong? A little help please.

Racked my 5 gallon batch onto 10 lbs of blackberries. How long should I let it sit on the fruit?

My 5 gallon batch is reading 1.005, and I plan on racking onto 10 lbs of blackberries. Should I rack it now while the yeast are still active, or wait for primary fermentation to finish??

All the honey is collecting at the bottom. I assume the yeast will find it, but should I stir it up or just leave it be?

I am about to start my first mead. I plan on doing a 5 gallon batch. 15lbs honey 4 gallons water 2 packages Lalvin EC-1118 yeast Sweet Traditional Mead Pack from AHS BrewVint Yeast Fuel (Nutrient) My questions. 1. do I need a starter, or can I add the yeast dry? 2. should I use...

Brewed my first batch Sunday. Everything went well until i went to test the temperature of the chilled wort and dropped my digital thermometer into the wort. I quickly poured the wort into the primary bucket through a strainer, retrieving the thermometer. Should I be worried about contamination?

I have read some people add half of the extract at the beginning of the boil then add the the other half at 20 minutes. Does anyone recommend this, and what are the advantages?

I'm going to brew my first batch. It will be an extract clone of Sam Adam's Summer Ale. I am not using a secondary. The primary will be in a chest freezer/kegerator where the temp can be properly maintained. 1) How long should i leave it in primary fermentation? 2) What is the best way to...