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That step is mandatory.

If i remember correctly, most of the times the non-English hops were historically used for bittering additions, while reserving the flavour additions for more traditional English or maybe German hops.

Chevalier is a weird beast. I've had the most marvelous beer from it in a very short time and I've had unpleasant harshness that needed aging for almost half a year to disappear. I've also witnessed these strange attenuation discrepancies. I think this heirloom barley just differs heavily from...

Let him make his own experiences.

You literally just would have needed to follow the one link I posted up there to get all the information regarding staggered nutrients and so on. It's a fool prove description there. Good luck with this one now.

Adding simple sugars + mashing low + adding lactose is like adding lactic acid + baking soda + a ph stabiliser. Does not make any sense at all. Choose which way to go mate, you cannot go two directions at the same time! :D

Rice tastes much better in beer than corn anyway! You won't look back my friend!

Please read the link I posted above and ditch this recipe. It won't be good unless you want to wait about two years for mediocre mead.

Why did you put lactose into it? It's unfermentable. It's basically like asking why your coffee is so sweet after adding four tablespoons of sugar.

https://www.omnimead.com/mead-batch-builder Start here!

You're throwing things together that were not used together historically. Susan Verberg wrote exceptionally well defined papers about the topic gruit, including the historic recipes. This one for example: https://www.academia.edu/35704222/The_Rise_and_Fall_of_Gruit There's also the gruit beer...

This is not a birch leave, at least not a European one. Don't know if there are other varieties out there with differently shaped leaves. But I agree, it's most likely a tree or a shrub.

Look at the leaves, doesn't look like hops to me. Also if you zoom in, the cone doesn't really look like hop cones. Not papery.

This has to be taken into context. What you're showing is an open vessel during active fermentation. What op is talking about is oxygen ingress when the yeast has nothing left to eat. Big difference.

I think I was talking about the low fg as br-8 cannot metabolize longer sugars, not about the taste.

Most of the lactic acid bacteria are highly intolerant to hops. So by adding "weakened" (aged) hops, they are not completely eliminated, not their number and replication is heavily suppressed.

What is a historical mead?

You're doing a wild, mixed fermentation. There's a reason why lambic takes so much time to ferment and why they add aged hops. The time is needed to let it ferment out and the hops to control the sourness. They also add specific precursors of some tastes that the yeast will make out of it...

To give a little update, the strong porters have calmed down a bit and are now quite enjoyable. However, I think they would be even more enjoyable without the BR-8. But no dumper, that is an improvement!

That surely looks like a crowd pleaser to me!