I'm curious about the floaties in the third picture. I made mead a year ago and remember at one stage of fermentation it had something similar...but more. They did settle out over a short period, however - not sure if it was yeast flocculation or what (that's my guess). I was freaked out by them anyway, they looked like little mushrooms, and I had never made mead before. Maybe something to do with using honey?
Let your beer sit a week or two. It should clear up and lighten in color as it does. If you can cold crash it, do that as well.
"Make it so"
Primary: Empty :(
Secondary: Dark Saison
Barrel Aging: Flanders Red
Bottled: Ginger Mead
Kegged: Brown Porter, Hefeweizen, Weizenbock, Chocolate Cherry Porter, Scottish 80-/