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Old 04-17-2008, 05:17 PM   #1
beergears's Avatar
Oct 2007
somewhere west of Boston Harba'
Posts: 999
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I just got started getting interested in meads, read a few recipes, and now would like to get "tooled up"..!!

What would be the three or four 'essential' dry yeasts to keep on hand?

Are liquid yeasts better, and how..?
You are looking at the hole in the doughnut and not the doughnut itself.
You primates are so predictable.

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Old 04-17-2008, 05:29 PM   #2
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BigKahuna's Avatar
Feb 2008
Eastern Colorado
Posts: 5,970
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I keep Red star Pasteur, Montrachet (From Apfelwein) and Cote Des Blanc.
Also keep Lalvin D47 (Basically the same as Cote Des Rohn) and Prmier Cuve.
I want to try a Wyeast ACT4184 for SWEET mead, but I haven't gotten that far and at $6.00...I'll stick with keeping dry on hand and save activator and liquid for special.
Seriously. I'm here for BEER
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Old 04-17-2008, 10:49 PM   #3
malkore's Avatar
Jun 2007
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EC-1118 is a good one to fix stuck fermentations.

Also (trust me here), Safale S-33 is good for lower ABV, sweet meads. S-33 can hit 13% ABV.
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On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
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