What Ho! Semi-Newbie brewer here, hailing from Calgary, Alberta Canada.
I primarly specialize in Mead and the various derivitives (Melomel, etc). I'm 25 and I've been dabbling with homebrewing for about 2 years.
I've been haunting this forum on and off since late March to Early April, when I stumbled upon the 'HowTo: Capture Wild Yeast' sticky in the Lambic Wild Brewing section, as I was eager for a 'new twist' on my mead. Up until now I've been using champagne yeast and raw honey I get from the local organic produce market, to make a 'still mead' (non-carbonated)
Since I joined this forum, I've learned hundreds of new things, like being able to reuse yeast cakes (testing that now), Carbonating Mead (wow! I like it so much, I'm doing it that way from now on!) and collecting my own wild yeast (I've got a test batch going and I'm eager to see how it turns out).
But since I've found so much useful information here, and I spend so much time reading the threads, I figured it was about time I introduced myself.
I primarly specialize in Mead and the various derivitives (Melomel, etc). I'm 25 and I've been dabbling with homebrewing for about 2 years.
I've been haunting this forum on and off since late March to Early April, when I stumbled upon the 'HowTo: Capture Wild Yeast' sticky in the Lambic Wild Brewing section, as I was eager for a 'new twist' on my mead. Up until now I've been using champagne yeast and raw honey I get from the local organic produce market, to make a 'still mead' (non-carbonated)
Since I joined this forum, I've learned hundreds of new things, like being able to reuse yeast cakes (testing that now), Carbonating Mead (wow! I like it so much, I'm doing it that way from now on!) and collecting my own wild yeast (I've got a test batch going and I'm eager to see how it turns out).
But since I've found so much useful information here, and I spend so much time reading the threads, I figured it was about time I introduced myself.