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I've got a smack pack of WYeast Dry Mead yeast(4632). It says it's for up to 5gal. I'm making 2gal. Does it matter if you use a full thing in a small batch? Should I just use 1/2 of the package? This is only my second batch, and the first batch is still no where near clear after ~3months...

Like I said, saved me lots of research about spa panels. And I'm terrible and finding things like that. Thanks.

Is this the control panel out of a hot tub that you guys are using? I see hot tubs in my area fairly regularly for free due to broken pumps, "been sitting a long time," etc. Could I just go grab one of those to use for an electric keggle?

I don't know much about it because I'm still researching myself, but I bet you could do an electric set-up for the cost of the pot +$100 at most if you keep it basic. Maybe as cheap as $50-ish if you keep it really basic. You basically just need the ability to cut a hole in the side of a pot...

Looks like it was just fermenting silently! I guess maybe it was just a matter of me expecting more visual signs, or it's going slowly. In any case, shaking it showed that it is indeed fermenting away. :D As soon as I started shaking, it started foaming up on top almost to the opening in the...

Alright. Going to check hydrometer, shake the hell out of it, and give another small dose of nutrients now.

So I've still got no visible yeast action at all. Should I try repitching yet or keep waiting?

Awesome. I'm glad to hear the multiple day wait time. I was getting a little concerned when there was still no action this morning. Now I see why I read so many threads of people telling newbies to just relax. :)

Yes, APAs are a little on the bitter side. Some are more bitter than others, but generally the style has something bitter to it. On the plus side, you're now going to start liking hops by the time you finish drinking that batch. Hops are a beautiful thing.

Cool. I guess I'll just have to sit back, be patient, and hope for the best.

Well, I think I did OK for my first try except for one important part. I screwed up, forgot to check my temp until right After I dumped the yeast in, and therefore pitched at 90 degrees. It's been ~5hrs and still no bubbles on the top of my mead. Did I likely kill my yeast or do I just need...

I'll definitely read the instructions well when I go to pick up the nutrient. And I'm actually pretty excited about trying oaking, so I will be trying that. I don't think I'm going to on this recipe, though. And I'm only going to use vanilla beans. I've read about that. One of my hopes is...

I'm not interested in a JOAM, as I'm not really a fan of oranges and big fruity drinks, but thanks for posting another option. Thanks a lot to everyone. Especially the link to the other mead site. For some reason I hadn't found that on my own and it's perfect for a newbie. Lots of info...

Thanks. And I guess I'll probably just stick to the simple version then. Maybe add a little bit of vanilla or something to one of the two carboys just to get a direct comparison of how additions affect it.

Well thanks for the input on the nutrient. I guess I'll have to get back to the LBS and see what they've got for a nutrient. I've read that more yeast is better, and it's OK to use a yeast pack "intended for up to 5gal" in my 2gal batch of mead. Is there a particular amount of nutrient I...

I've read about yeast nutrients, and read recipes with them. I thought it was just to help things along, but not necessary. I'm just trying to keep it simple since this is the first time I've ever fermented everything. Do I need a nutrient? If not necessary, how advisable would you say it...

This is gonna be my first batch of anything. I originally got into this to brew beer, which I haven't done yet, but my girlfriend got into the idea of mead. We went and picked up 2 1gal glass carboys(basically just glass jugs), the airlocks, Wyeast's Dry Mead yeast(what the LBS had), and 5lbs...

Are you still in town? Check out the Fitchburg Great Dane too if you like the general feel of the Dane and liked the beer. It's like the downtown Dane but more chill and friendlier bartenders who tend to know a bit more about beer. Also, just to clarify, The Vintage downtown doesn't brew...

I don't really like orange, so I doubt I'll ever do a JOAM. Thanks for the advice, though.