Re: Floating Yeast Clumps?
Yes, teljkon. There is inevitably some yeast caught up in the foam but it's a very small proportion. The foam is primarily protein and other crud as has already been mentioned. If you look closely at the Burton Union system that Medsen points to, the foam falls off seperately from the actively top-fermenting yeast. The Burton Union system WAS developed for ales after all.
The practice of krausening (pronounced KROY-ZEN-ING by the way) is also prevalent in the lager world and probably has more adherents there than any where else. Bass made it famous for ales with the Burton Union system but never used the term. The word just sounds too German (which it is) and so, being British, they invented there own term: Burton Union system. They also made it fairly automatic and so it had to have it's own name. A "System", if you will.
There are several makers of pale lagers that used to brag about it as well. Krauzen just seems like a cool word and makes there beer seem to stand out because of it. Think Old Milwaukee for one. Regardless of whether its ale or lager, its the actively fermenting wort that is added to the beer rather than the yucky, scummy foam.
I've saved a couple of beers and meads (both) by adding vigorously fermenting must/wort to stalled ferment. My Orange Harlot belgian golden ale stalled at 1.040 from 1.140. I added some actively fermenting must from my Ginger Meth and dropped another 15 points. I added some Brettanamyces (Lambic yeast cultivated from a bottle of Jolly Pumpkin Oro Del Calabaza) from there and have dropped another 5 points in the last three months, it's gonna take at least a year for the Brett to finish off so I'm confident it will finish around 1.010, maybe 1.005. It will be worth the wait though.
So.
Don't confuse krausen with scummy foam. You need the active yeast, not the crud. Again, you have high jacked a thread without contributing anything to the OP's question. Start your own threads dude.
And back to the OP's subject, don't worry Sandig! Unless it smells bad or starts to taste funny, you are doing great! Mead isn't always pretty during the fermentation process. Just be patient and it will treat you well.