Homebrewing - Beer, Mead, Wine, Cider

I've done a little reading, but without having any contact with locals it's always a little difficult to know what matters. I mostly just really like the flavour of juniper in the beer!

Hefeweizen yeast is what I've used here. I was tempted to go with the bread yeast, as I've seen it suggested a few times, but I figured it was maybe meant to be more like a sourdough bread yeast and I don't have any starter kicking about. Here in the UK there's not much in the way of Latin American shops. Our big immigrant communities are Eastern European and South Asian, and their shops are well worth visiting for other ingredients even if they're not where I'd get beer stuff. Have you made bread with that yeast? I'm curious to know if it tastes any different from the dried bread yeast available in supermarkets

Interesting note about it being drunk early. I'd guess if it's not done fermenting then that might make it a little sweeter? I was surprised by the amount of grain used in the recipe, maybe that being so high is to ensure there's unfermented sugars left

One day I'm going to build a proper setup to do the traditional mash/lauter.

You'll be better equipped than me, then! I've got a couple of big pots, a couple of big glass jars, a siphon tube, and a tea filter. I will admit that it hurts my fingers a bit holding the siphon when the mash is too hot, so I have to stop every so often.