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No, alcoholics go to those meetings. We are too busy brewing to bother with meetings so we are just drunks.

The 5 gallon glass carboy is as cheap as you will get - hard to find used http://www.northernbrewer.com/5-gallon-glass-carboy

I would not add that bottled mead to the JOAM. For whatever reason it stalled. If there is any live yeast in there when you add it to a batch of JOAM it will now be in a new environment it might thrive in. if it does you run the risk of it fermenting and turning you wonderful, slightly sweet...

18 C is perfect for US-05. I set my temp controller for 18 or 18.5 C at the start of fermentation and then move it up 20 for the last week

Best of luck to your daughter. I got married to my first wife on April 1 myself. Can't say I recommend it.

But if you live someplace cold and do not store your brewing gear in the house you probably should blow it out.

I have always had good luck at Hops & Berries in Fort Collins. Especially the one on Harmony.

Time and patience. Put it in a cool dark place and check back next month. It should eventually clear. That milky look is mostly from yeast still hanging out.

A wine thief or turkey baster to suck up a sample? Or you could just pitch new yeast. If it is don't, it will just fall out. If not, it should start up.

Time for a trip to the local gun store then. That problem can be solved.

Can you get a gravity reading of the Coles? Just to see if it is done or not.

I based the 10% on gravity readings from the ones I have made. There is some variability. I have had from 12% to 8%. In all cases I have ignored the small amount of sugar the orange would have added.

If you put all the pith in it might just be that way. I grate off the zest, then peel off the pith before putting the zest and just the meat back in the fermenter.

don't see an oil slick so must not not be leaking

Nice clear water, really a pretty lake.

Sorry to take so long to get this updated. The beer came off fine. Actually had better attenuation than the same beer brewed with US-05, finished at 1.009. My perception of the flavor was that this was an English beer. It has the same esters as an English brown when it was first bottled...

Is there any way to get the temp to closer to 65? With US-05 you might get some peach flavors at 60 F. I have no experience with Denny's. I brew this beer with US-05 and it is wonderful but keep the temp about 66 for the first week then bump it up to 70 or so to finish. That gives a very...

The yeast if probably just going slow but not dead. I would use the heater and get it warmed up to 20C or so and give it a few days. I bet it takes off.

Definitely not. I recommend you send it all to me for proper disposal. Depending on how your yeast performed, you should have upward of 10% alcohol. That is a pretty good preservative. It will be fine but you probably don't want to chance it, thus the first two sentences.

And blowing up. They are fun to blow up.