Any home brewers here?
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I've brewed alot of mead in my time. If you want really good mead you will need unpasteurized honey which can be quite expensive for 5 gallons or so. I rarely do meads anymore and just focus on beer because mead needs at least 3 years aging and will taste like rocket fuel for the first year, with beer you can drink it withing 2 months.
and for a decent price if I get a few lbs at a time. I'm not looking to brew a few gallons, just a gallon or so the first time, best not to waste if I don't like it.
As far as aging goes, after you bottle it you just leave it there to age correct? It is not like whiskey where it needs to age in a barrel?
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Just got of the phone with a winery about letting a group of brewers use their kitchen and fill a barrel than age it in their cellar for a year or two. Any one interested? More info to follow after I talk with the owner.
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I have a local honey farm that I can get unpasteurized honey from and for a decent price if I get a few lbs at a time.
I'm not looking to brew a few gallons, just a gallon or so the first time, best not to waste if I don't like it.
As far as aging goes, after you bottle it you just leave it there to age correct? It is not like whiskey where it needs to age in a barrel?
and for a decent price if I get a few lbs at a time. I'm not looking to brew a few gallons, just a gallon or so the first time, best not to waste if I don't like it.
As far as aging goes, after you bottle it you just leave it there to age correct? It is not like whiskey where it needs to age in a barrel?
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Sounds great! Like said, depends on how much. Also would it be a used barrel or new and then what beer would be best?
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New or used barrel, I have seen people do it in used wine/bourbon barrels. I am sure they could get us a new one though.
As for type I was thinking a porter?
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, I think I'll start putting things together for a 'kit'. Though it's going to be slow going as I'm in the process of taking my 01 Legacy L to an 01 Legacy EG33L 
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Got a question for y'all.
How does one know how much yeast to use when brewing?
Say I go to make a gallon of mead, how do I know how much yeast to use for the 2lbs of honey? Or will they multiply until the sugar is gone and then die off?
I imagine the more yeast the quicker it will start the process, the less yeast the longer it will take correct? Is there anything other than sugar that yeast needs to live?
How does one know how much yeast to use when brewing?
Say I go to make a gallon of mead, how do I know how much yeast to use for the 2lbs of honey? Or will they multiply until the sugar is gone and then die off?
I imagine the more yeast the quicker it will start the process, the less yeast the longer it will take correct? Is there anything other than sugar that yeast needs to live?