I am making my first 1 gallon of mead using about 3.75 lbs of raw honey (my OG is 1.110). I am using D-47 yeast, and added 4 grams fermaid o to help it ferment. It has been fermenting for 2 days. Those are all the ingredients that I have added so far

I want to add spices to my mead to match a style in the book The Closet of the Eminently Learned. Sir Kenelm Digby. I want to add fresh ginger, cinnamon, clove, and cardamom.

How long would you recommend adding these spices in primary and how much of each spice would you add?

I am making a Belgian quad as my first beer. My gravity is stalling near 1.0234. My OG was 1.1028. Why is the gravity not going lower? I used 4 liquid packets of Wyeast 3787 and 1.5 tsp of Fermaid O for a 5-gallon batch. I finely crushed my grain myself.

Grain Bill

Ingredient	Amount
Pilsner malt	11 lb
Munich malt	2.25 lb
Special B	1.15 lb
Caramunich	0.5 lb

I mashed at 150 Fahrenheit for 75 minutes, then brought it to a 168°F mash-out for 10 minutes. My mash briefly went too high to 158 Fahrenheit, but I brought it back down.

My pre-boil gravity was only 1.048, so I added extra Belgian Candi syrup (D-180) during the boil. I added 4.5lbs total. I thought most of this sugar would ferment out past the typical 74-78% attenuation by Wyeast 3787. I also added 2.5 oz of Styrian Goldings Hops during the boil.

I was aiming for a lower final gravity 1.014-1.018. Why is my gravity stalling higher? Was there too much sugar in the wort? Is there anything I can do to reach my desired gravity? I have EC-1118 yeast, but I don't want to change the flavor profile of my beer from that Belgian quad style. If I could get it down to 1.020, that would be good (although the original goal of 1.014-1.018 is ideal). My inspiration for making this beer is St. Bernardus Abt. 12.

Here is a link to my fermentation data from my tilt hydrometer: https://docs.google.com/spreadsheets/d/1TIfuz3Tx-7Da9xN24Vp_lmMfMjm8mtJTLJM6zcptByM/edit?usp=sharing