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It sounds like your fermentation went well. Chances are you killed a few yeast cells due to temperature shock but being that you used the XL's, you had some to spare. As a final check, I would taste some of the beer. If it tastes like good, yeasty, flat beer (which from your description you have) th...

You could boil up some dry malt extract and add it to the primary to bring up the gravity by .010. You would need just a bit over a pound. The primary generally lasts about 3 days and the secondary about 5 days or until it clears. Final gravity can vary quite a bit depending upon the yeast strain us...

'Topping-up' means to elliminate the airspace by means of adding water or a similar type of finished wine or beer. Elliminating the airspace reduces the possibility of oxidation and the growth of wine spoiling microorganisms. 'Bulk aging' means to store the wine in a cool dark place for a period of ...

As long as there is not much airspace in the carboy, the beer could sit at least a month before you would really need to rack or bottle it. With a big beer like the BP, more bulk aging would be a benefit!

Thanks!
john
g and g

For a medium sweet mead- 15 lbs Orange Blossom or Clover Honey, 4 Gallons Water, 2 tsp yeast nutrient or Diammonium Phosphate or Wyeast Nutrient, 1 tsp yeast energizer, 10 grams dried wine yeast or 150 ml liquid, 4 tsp acid blend (optional) Warm the honey in hot water to make it less viscous. Pour i...

My opinion is that anything between 50-65 would be 'cellar temps'

john