u/FancyThought7696

I made my first mead this year, and I don't know if I messed things up with my move to secondary.

I started my mead (honey only, no other flavors) early January. I moved it to a keg mid March. The OG was 1.120, and I got some consistent readings at 1.014, so I went ahead and moved it to a keg.

I have it in a keg for the next phase, but I'm not sure if I irrevocably messed things up here. I added potassium sorbate and campden to it because I didn't want it to explode my keg.

I'm letting it sit there for awhile. I have tasted it periodically, and it tastes great, but it's just murky as all getup. Will it every become clear, or will it be permanently murky?

I am making a Pale Ale / IPA, and I pitched the yeast a couple days ago. OG was 1.058. This morning, it was down to 1.040.

I am thinking of dry hopping at 10.16 or thereabouts. How long do you think I need for a diacetyl rest once I do that? I don't want the hops in there too long, but I also don't want a butter beer.