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So I really like Mugicha, which is water in which roasted, unhulled barley has been steeped or boiled. Since I tend to drink it basically instead of water during the summer and it's weighed against gold in import stores I usually bum a large bucket of unmalted barley from a local grain silo...

New brewer here, I recently started my first mead but am scoping out how to best use my brewing equipment after that, looking to build up my own stock of aging wines and meads. I already know that different yeasts do varying degrees of well in different temperatures. I've read that mead is...