i picked up a Alaskan amber clone recipe and supplies from my lhbs. the recipe calls for 1lbs pilsnier malt 1lbs Munich. if i grind it at home how fine should i crush it with a rolling pin or is it just gonna be easier to take it to the lhbs and run it through their mill. i ask cause this is a long drive(about 30 mins)also if i make the drive out there should i look into getting irish moss for clarifying i haven't noticed a lot of cloudiness in my current red ale(bottling in 2days) since the fermentation has stopped but curious on adding in future batches just to compare. Also i picked up a 2 gallon ferment-er to start a small batch of mead in since my girlfriend is celiac and cant drink beer. any advice on where to start with that would be great since so far i just know honey, water, yeast(not sure what kind) and was thinking of spicing it with Cinnamon and cloves i didn't want to tie up my carboy for the next six months waiting on the mead. btw ive finally tasted the red ale using what i took for a gravity reading and quiet happy with flavor if a little disappointed in the alcohol content(if i did my math right it puts it at 4.2% i'd have prefered 6-8% just to please my heavier drinking friends. thank you in advance and sorry so many questions in one post.