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So I made this mead seems to be doing well, I just got it off of the yeast and into a carboy. I live in florida and have a cooler I ferment in set to like 60 degrees which keeps the mead at around 62-64. Do I have to keep it at that temperature or can I keep it in my house which is around 74-76...

So I added some brewed tea to my secondary and what looks like a beige sludge is floating/ suspending which will sort of break up if I bump the carboy, any ideas... Protein that came up from the bottom when I poured the tea in...

I am making a Dogfish Head Aprihop clone and instead of putting apricot purée or extract I was going to try for a tea bag or three of apricot tea to be placed during secondary... 1) Any thoughts as to the best way to get the flavor into the beer... I.e should I brew the tea and dump the liquid...

I cut the bottom off a sanke keg and am using a triclover to attach plumbing to the top which has now become my bottom(see first pic). I want to use the bottom I cut off as a false bottom. I have seen the few threads on here but am wondering if anyone has some advice as to how big the holes...

Beer is in the keg, regulator is cranked to 30.... If I turn the tank off should the keg stay at 30 lbs? I am trying to figure out if the keg is leaking or if my regulator is..