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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.

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!