I live in south Louisiana and have been brewing beer for just under a year so I am still learning about EVERYTHING! Currently brew small batches usually 2 gallons at a time using the all grain method. I have two 2 gallon water coolers that have been converted to a hot liquor tank and a mash tun which allows me to fly sparge. I like trying to brew things I can't buy off of the shelf. I'm currently fermenting some hard cider and something I call Skeeter Tea which fermented brown sugar bitttered with mugwort with additions, this is my second try and I used grapefruit and ginger to see how that comes out. I used lemons in the first batch and it was a hit. Very much look forward to learning from some experienced brewers. If I don't post much it's only because I'm soaking it all in !