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Because of the high gravity in combination with the highly active yeast in big amounts, this one will be extremely exothermic. So better have a solution to keep the temperature down on hand.

I'd second this:

I think that dark beers are pretty much covering up almost everything, so it's hard to detect some off flavours in them. But on the other hand, s04 is also my personal favourite for dark beers :D .

No, they are not. They react and then they are basically "gone".

Dark beer doesn't have more alkalinity as the alkalinity is removed by the acidity of the dark grist. It's basically gone once the malt hits the water, that's the whole point of adding for example baking soda. But it could be connected to certain ion concentrations. Actual British brewing...

Hoch kurz mash with 60 minutes steps each. Cannot get much higher attenuation than that. Also pitch a HUGE amount of highly active yeast ie a really oversized starter that is actively fermenting.

I think the the connection mash ph and twang of the final beer is very likely not there. The yeast changes the environments ph to it's liking, no matter what ph it starts with (within reasonable borders of course). The yeast's preferable final ph should be the same no matter what, that's why I...

I'm glad to hear that. I still have a box of maxed out mead that I didn't bother to unpack since I've moved back from Britain over five years ago..... It's more than 30 bottles I guess.

Yes. You might be introducing new micro organisms to the mead with the sugar source that you're using for back sweetening. You'd want to pasteurize the sugar source as well. Best is all together in the closed bottle.

That's the spirit! Please make sure to let us know about the outcome!

This!

The correct order would be first to backsweaten and then to pasteurize.

Depends on the exact temperature and the length of the time that the mead is at that temperature, but generally not much.

I'm having trouble believing that this is entirely true. Make an experiment, add some fermaid o to a glass of water, stir it and let it dissolve as much as possible. Let it all settle down and then have a sip of only the water without the sediment. Does it taste like clear water? If not, the...

Nutrients now will spoil the mead. The yeast can wake up, or wake up very slowly. But it will very likely continue to ferment as you have reduced the amount of alcohol per volume significantly. What you could also do is add a more alcohol tolerant yeast strain. I would just try to wait it out...

Losing against pub is like losing against Kasparov in playing chess. S04 is a great yeast! ... At the end you've won against everyone else, except pub.

Let us know how it turns out!

Works. But in my mind, an IPA is stronger and a bit more bitter than a pale ale. At least the historic ones. I know there are certainly historic examples where this is not the case, but for simple minded people like myself, let's keep things simple. I've got marris otter, that's all the malt...

That's tough man! But you can always go back to the classic UK ipas. Speaking of which..... Need to brew one!

That step is mandatory.