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Thanks for all the suggestions, I'll definitely keep them in mind as I'm doing this. I have found what I need and I'll make this either this weekend or next. I'm going to stick fairly close to the recipe this time and if I like it I might tweak it a bit for another batch. I'm hoping for...

That is the recipe I'm using.

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 made the Irish Stout from here https://www.homebrewtalk.com/forum/threads/%C3%93-flannag%C3%A1in-standard.41072/ on Friday. Yesterday the bubbling slowed way down so I took a sample and its almost at final gravity already.

The first years were a money pit. Last year we had a lot of rain and the honey yield was great. More money on supers and frames but also I sold a lot of honey so it was probably a break even year.

We are allowed here but I wasn't sure when I put one in so I painted it to blend in with the background so as not to attract too much attention. Didn't think about how much water they require until one of my neighbors was complaining about there were all these bees on her pool spillway for some...

I made the Ó Flannagáin Standard from the recipe section of this site. Sounded easy and good, especially since my favorite styles are Porter and Dry Irish Stouts. https://www.homebrewtalk.com/forum/threads/%C3%93-flannag%C3%A1in-standard.41072/

I started with beekeeping about 3 years ago. Last year I got 70lb of honey. Trying to figure out what to do with all that honey people kept telling me to make mead. Mead was easy, cider came next but I'm not a big fan of either. Today I just but my first batch of beer into the fermenter.

Just put this into the fermenter. My first beer brew ever. Hoping for the best.

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?

If you are still around, how did this work for you? I plan on doing a 3 Gallon BIAB batch this weekend and would appreciate any advice. Also my first batch of any beer ever. BTW I'm just down the hill in Canyon Country.

I did add the enzyme at the beginning. It is only 2 weeks old at this point and I would expect it to need some time to clear. I was startled at how harsh the taste was though compared to the other two batches I've done. My plan is to rack it into a glass carboy in a couple of weeks and give it...

Thanks for the info. I wont keep it on the pears that long, I'll rack it at least once before the aging is done.

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 also have some 71B if that would work better for the Pear.

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...

IMG_20191124_194205 by DesertDog posted Nov 24, 2019 at 7:45 PMI bottled my first two batches of mead today. It's going to be a long wait to drink it. The left one is a traditional Mead and the right one is a cherry melomel.

Traditional and cherry mead.

I haven't gotten around to bottling yet. I'll probably add some to the traditional mead, it needs something but the cherry is already tasting pretty good. I think I'll just back sweeten the cherry a bit.

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.