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Mead is difficult to do well, I would suggest starting with a good yeast otherwise you are starting on the back foot. I have had good results with Mangrove M05 mead yeast. Also look into DAP (Diammonium Phosphate) and staggerred nutrient additions. Those three things will help A LOT!

Hovis bread yeast may not be the best to use as it may not be tolerant to the higher alcohol levels and lower nutrients (even though you did add some nutrients in the form of yeast hulls it will still lack other things the yeast may need). I have used bread yeast for fermentations but normally...

I completely agree with you. I didn't mean to make it sound like it's impossible to make a clean beer, quite the opposite! I should have added that despite the "plenty of microbes that get into the wort" a good pitch of a strong army of yeast will completely overwhelm the few vagrant cells that...

People think of beer as either contaminated/infected or not. In reality every single beer we make is infected in some way. As the air is full of yeast and bacteria and, regardless of how hard we try, it would be absolutely impossible to keep the beer completely sterile. There will always be...

You'd be surprised what you can get away with and still get a great beer. Never count it as lost until it's finished fermenting and you have tried it. I'm sure it will be fine!

Thanks. It looks like there are lots of very knowledgeable people here.

I have a very small contract brewing business in Spain and I have made a few gluten-free beers. When I do, I use brewer's clarex and as I sell to the general public I need to make sure it is below 20 ppm in order to sell and label them correctly so I need to send mine to a lab for testing. I...