Been reading here for awhile and finally decided to join. Here is a bit of history on my brewing.
Started off 20 or so years ago getting into brewing Mead. I came up from the old school of too much acids at the start of the batch to keep the yeasts struggling and taking months to ferment. No boil, but plenty of campden tablets. Then it was always 1-2 years before you got a drinkable product. Well thanks to all the knowledge out there in the last few years, I'm producing a very drinkable product in under a year.
Since it was always so long between Mead batches, I figured I'd keep my equipment (and my liver) busy with brewing beer. Mostly a kit brewer from places like Alternative Beverages until the local home brew shop scene built up in my area. Mostly brew partial mash now and am flirting with all grain.
That about brings me up to date. Glad to be here. I'm more a reader than a poster, but I'll jump in when I see fit.
Started off 20 or so years ago getting into brewing Mead. I came up from the old school of too much acids at the start of the batch to keep the yeasts struggling and taking months to ferment. No boil, but plenty of campden tablets. Then it was always 1-2 years before you got a drinkable product. Well thanks to all the knowledge out there in the last few years, I'm producing a very drinkable product in under a year.
Since it was always so long between Mead batches, I figured I'd keep my equipment (and my liver) busy with brewing beer. Mostly a kit brewer from places like Alternative Beverages until the local home brew shop scene built up in my area. Mostly brew partial mash now and am flirting with all grain.
That about brings me up to date. Glad to be here. I'm more a reader than a poster, but I'll jump in when I see fit.
