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Well, how do you want to do it? One option is to have a series of polls; start with one for style, then a couple for ingredients once a style is decided on. Another is to just do the style poll then have people submit recipes in that style for consideration. Or you can skip the polls...

Three. RIS Brown Porter Cyser

Garlic cloves fried in bacon grease. Delicious. I don't grow garlic (I live in a flat-no garden area available), but I use at least a bit in most dishes I cook.

You mean I'm not supposed to be brewing in the altogether?

Also, have patience. Trying to rush beer is a bad idea.

I'm not an alcoholic, I'm a connoisseur. My twenty bottles of whisky and I will be over in the corner if you need us.

No, it's not. In fact, most people report an efficiency gain from doing multiple smaller batches rather than one large one. I would recommend splitting your sparge water into two approximately equal portions and simply do two separate batch sparges.

Yes. At 6 months it will probably still be a bit on the young side, but it should be somewhat drinkable.

Ooh, Fuggles? As with any supply item, it's worth it if you brew with them a lot. Otherwise, it's useless hoarding and you should tell us where you found them. :D

I have. Didn't particularly care for it.

I really wouldn't worry about it, to be honest. It's possible to make excellent meads with pasteurization or without, and one can also produce horrible meads both ways. Pick a method that you're comfortable with, and go with that. It shouldn't be bland; the change is usually a loss of the...

No, it has to do with preference on the part of the recipe formulator. AHS is attempting to make the kit as foolproof as possible, and recommend a higher temperature so that people who have badly calibrated thermometers or get impatient and take it off the heat a little early will probably...

Not good bourbon, though. As with beer, the difference between the cheap stuff and the good stuff can be marked, both in quality and in price. To answer the original question: of course I still buy beer. There are types of beer that I don't feel like drinking five gallons of that I...

There are decent commercial meads available, but Chaucer's isn't one of them. For my opinions on the various meads I've tried, check out http://flowerysong.livejournal.com/tag/mead

Use the same amount of yeast. It's difficult to pitch too much yeast as a homebrewer, and underpitching isn't a good idea. Fermenting a 2.5 gallon batch in a 5 gallon carboy shouldn't be a problem, but the headspace might prove problematical if you're planning on extended bulk aging.

Is to laugh. Have you even looked at *any* of the TTB regulations regarding breweries?

The FDA would be shocked to learn that their regulations regarding identity, storage, and packaging of spices don't exist. I'm sure the USDA would be fascinated to discover this, as they appear to be under the impression that it is. Your wort that you supply the restaurant would be...

A mixture of bleach and urine, wasn't it?

I can't answer your other questions, but I assume it was Throat Coat Tea as specified in the original post.

Not necessarily. CO2 can come out of solution regardless of whether the beer is currently actively fermenting. It's fairly likely that it's still fermenting, but the only way to actually be sure is to use your hydrometer.