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Ahhh.....nevermind. I read "Yuri_Rage's" thread on aging beer and it explained it quite well.

I love Belgian Ales and especially Chimay. I think it is one of the best Belgians I've ever tried. So naturally, when I got the chance to see a documentary on the Trappist monks that make it, I tuned in. I was very shocked to hear the brewmaster at the monastery say that they ferment in...

I use Miller's Honey out of California. Their prices are about the same but......since I live in CA, I get stuck with the taxes. If they're not in CA, I may start using the supplier that you listed in this thread!!

Five years? You're a lot more patient than me, my man. Three to six months and my mead is in the glass. Possibly one day I'll know what it's like to age a batch for a year or more but I don't see it on the horizon. Maybe it does improve but I can't imagine it tasting all that much better...

I've "read" and "heard" lots of stuff about brewing, brother. Experience has taught me that most of it was false or just someone's opinion.

113. Whenever you're at Home Depot or any other hardware store, you grab an extra bottle of oxygen for your aeration wand. 114. Whenever you run across a plastic bucket, you check to see if it's "food grade".

Funny how taste buds differ. I typically drop four or five cinnamon sticks in 5 gallon batches and I can't even taste the cinnamon. Maybe my tongue has suffered too much alcohol damage over the years! :cross:

Just wanted to say "hello" to all on the forum. I live in the San Francisco bay area and I've been brewing beer off and on for the past twenty years and just recently got into mead making. Really having a great time with the mead. It requires less initial effort than beer but the end-game...