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Hello all, thanks in advance for any help. I am making an Old Ale and I need a good yeast. The recipe calls for WY1318 London Ale III but my local shop doesn't carry it. He suggested WLP007 but I'm not sure. Researching possibilities I found WY9097 that sounded very interesting but I can't find...

I plan on making the Dry Irish Stout from the recipe section this weekend but my LHBS is out of Flaked Barley and is having trouble getting more with the quarantine restrictions and all. Is Flaked Wheat an acceptable substitution?

I have some Pear Mead that I used D47 to ferment. The primary fermentation was done at 65°F and finished at a specific gravity of 1.000 from a start of 1.104. The recipe calls for a 5 month secondary after adding more pears and I was wondering if that should also be at the same temperature...

I have two meads on my up next list that I want to be sure I'm choosing good yeasts for. 1. A Pearry Mead. I'm planning on using KV-1116. 2. Barkshack Ginger Mead. I'm planning on using EC-1118 I'm open to any opinions. This will be my 3rd and 4th batches and the 1st and 2nd are still aging...

I am a 3 year beekeeper that decided to make mead with some of the honey. Now I also have a batch of cider going and I am considering beer.

I have made two, 1-gallon batches of mead so far. One was a cherry melomel that used a little Acid Blend. I am going to try a Ginger mead next and it lists Citric Acid. Should I get Citric Acid or would the Acid Blend work as well since it's mostly Citric anyway. On a side note I the other is a...

I am new to making mead. I have two 1 gallon batches close to being ready to bottle and I have some questions/concerns before bottling. Any help and insights are welcome. Batch 1: This is a traditional mead made with wildflower honey from my hive. It fermented out in 11 days and I racked it...