Just realized this is the mead forum. Ignore me!
Hello all. I was wondering if anyone had a preference toward wyeast or dry yeast, and in particular, why?
I'm a first time brewer, and all of the options are a bit overwhelming.
Thanks guys!
Whew. That's a loaded question. Really, it just depends on your goals.
Do you want the mead to be like a neutral white wine? D21, DV10, EC1118
Do you want an estery mead? KIV-1116 is a good way to go.
Do you want fast mead? Wyeast 1388 like in the BOMM. FB is correct that you will need a starter for a 5 gallon batch however.
Are you making fruit based mead?
71B and RC212
Think of yeast as tools. Different tools do a different job. Wouldn't use a screwdriver on a nail, right?
Better brewing through science!
Enter your email address to join: