1. No more aeration?

Still shake it everyday with the airlock on until you see signs of clearing, then leave it alone. This shaking is not for aeration. It is to help the yeast flocculate so that clearing occurs faster. You don't have to do this part if you don't care about clearing. Cloudiness does not affect the taste.



2. Stick it in a cool dark place for 3 weeks or more?

This depends on your will power. As soon as it hits 1.02 or below, it is ready to drink!



3. Does temp matter, I have some ale in primary stage in a 60-65 degree fermentation chamber?

In this one case, hotter is better. One guy over at gotmead kept his temperature at 78-80 F the whole ferment with no off flavors. Heat also helps it ferment faster.



3. When the time is up do I siphon the top off the sediment layer...

Generally, it will clear on its own... eventually. Mine seems to clear before 30 days, but other people say it has taken longer. I drink it clear or cloudy, but do avoid the gunk at the very bottom. When it is clear, you can bottle the clear part or you can put the whole jug in the fridge and drink as you wish. No judgement from me! It is safest to get it off the gross lees (translation: gunk on the bottom) so I would suggest it for you first batch.



4. Sorry for stupid questions, I really don't know.

Stupid question is the one you didn't ask, screwed it up, and then blamed me.



By the way, what is your gravity and (more importantly) how does it taste?

I generally don't taste it until 1.02 or below because I dislike sweet, but for your first batch, tasting it at every step will let you see how it developed.

It also helps you determine what gravity is your favorite to drink!