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I always wrap a wet cold towel around my fermentations as a general rule until initial fermentation has stopped; ruined one batch of ale from high temps before. And this is in temperate Pennsylvania, so that goes double for tropical climates. Good luck!

1. Adding sulfite to mead isn’t necessary unless you’re sterilizing fruit for melomels, even then only before initial fermentation. The sulphuric taste could take months and months and months to age out if added at bottling. 2. The fridge might be the best bet. There’s usually a waiting period...

I agree, 05 is rough and attenuates like crazy. My double IPA with 001 tastes great.

Black Desert Brewery. Nickname for a small woods that consists of black rock in my town. Had a near-death experience when I was 14 and got lit on fire in a gasoline explosion when me and some friends were having a fire in there to keep warm in the winter. It's also just a pretty, cool place too.

001 accentuates hops, though both are clean with similar attenuation. They're the two yeasts I generally use between American and English ales.

Made a label for my first Double IPA. Tell me what you think!

Wait at least 3 days before worrying. Good for you for making a five gal. batch for your first mead.

I'd like to make a banana beer that's somewhat like a sweet brown ale. I have a local brewpub by me that makes a dynamite apple beer where they use apple in the mash and boil. I don't see why I can't do the same for banana (put the bananas in a muslin bag for the boil). Boiling is how you're...

US-05 is very dry and can enhance bitterness, potentially leading to off-flavors. I don't use that yeast.

Dry anything requires at least a year of aging.

You might've had it, but I found Raging ***** by Flying Dog to be very good.

That looks like just co2 bubbles and yeast.

I cold steep ground coffee in fine mesh bag in a pot over night. Boil with priming sugar and add to bottling bucket before racking.

Bottling, yes. Drinkable? That's for you to decide. I wait 6-8 months before pulling a bottle.

I had the idea to use root vegetables like carrots before, but haven't gone through with it. Please try and let us know! Parsnip is a botanical used in some gins.

As long as possible.

Allow a few days for any sediment to drop. If it's clear, bottle it!

Are they wine bottles? You'll need either a hand or floor corker. Any hot chilis will do nicely in drinks.

Always rack at least one for extra sediment to drop out. Then bottle if clear. Personally, I don't bulk-age. I would top it off if there is too much headspace, and you want to have a full 5 bottles. I bottle age.

Just pitch one pack.