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Bet half the guys on the forum would hire you to give lessons to wives.

I would not bother it for 6 weeks or so. Then, if you have a glass carboy, I would rack it off the lees into glass and let it sit for another 8 months. If I misread and it is already in glass then I would leave it alone for 3 months and then either rack to another or bottle. My experience...

Leave it be. You didn't make JAOM though. It should be a nice orange mead and lighter on the alcohol. But with EC 1115 it will be totally dry if it doesn't stall. A possibility though, if you didn't use any nutrient, it may stall. Then it gets tricky. Do you bottle and risk fermentation...

That is the next level but it adds about $30. I also have an STC-1000 now and by the time you get a box, a couple of outlets and then I also took a copper tube, crimped and soldered the bottom which I put the thermo probe in and put in the water, it is an bit more but worth it.

Set your bucket in an $8 walmart tub with a $13 fish tank heater. Turn the heater as low as possible, which with mine is about 69 degrees F

So how did the beer turn out and what was the final gravity?

Opened a bottle from 2013 tonight. It is so smooth and easy to drink. Could be dangerous.

Evil Octopus http://www.maydaybrewery.com/evil-octopus/ So full of flavor, full body, yet IPA hops. Perfectly balanced and good with a meal

Get the book the Bread Bible https://www.amazon.com/dp/0393057941/?tag=skimlinks_replacement-20

I remove the pith when I do mine. I zest the orange and add the zest, then remove as much pith as possible before adding the meat of the orange in.

I think you are worried too much about hot spots. I have a much cheaper (read thinner) kettle that I use over gas. From the beer stone deposits I get I am certain I have hot spots. But I have never had any scorched flavors. And I don't stir the boil kettle. Wort will circulate naturally as...

I recommend you just try a modified brew in a bag. When I first started I used a a paint strainer bag ( about $4 at home depot) and an old cooler I had. Put the grain the bag and water in the cooler and dunked and stirred. Then put the top on the cooler to keep the temp. To sparge I pulled...

Gotta watch this one.

If you have a fairly wet dough, you need heat, lots of heat. I bake my sourdough at 450 for the first 20 minutes and then back down to 400 for the last 15. As has been mentioned the time at 450 makes the dough pop up due to expanding gas before the crust can set. Using some water/steam source...

Don't worry about going all grain if you feel comfortable with it. I spent about a month reading this forum then jumped right in. I have never done an extract or a kit. But a little research and then making a procedure to follow just like you would have in kit instructions worked for me.

For my spent grain bread I use a recipe that calls for cracked wheat such as this http://allrecipes.com/recipe/22385/cracked-wheat-bread-ii/ Then I just substitute the spent grain for the cracked wheat. Never have to worry about adjusting water or anything that way.

When the people on call with you finally ask what is that sound in the background and you have to explain it is the airlock bubbling on the mead and wine carboys you have under you desk.

Time depends on how clear you want it. I give mine about 3 weeks before I do the first racking. I leave it in secondary another week to let things settle down and then cold crash. I usually split the batch at the first racking and put some of it in a smaller carboy and add some pie spices or...

That you would even think of that is slightly disturbing

No, do that. If you don't get up and do that the bed gets wet Just consider it practice for when you get over 50