FISHY FISHY FISHY FISH
In which Ricky the Meadmaker announces new tasting room hours, gives a shout-out to Havoc Mead’s latest brew, Psychopomp, and answers questions about how much of Groennfell’s one-month brew time is active fermentation, how long it takes to develop a house strain of yeast, what effect warmer temperatures have on flavor, and whether he will ever run for governor.
