Hey everyone, I’ve heard different opinions. There’s the obvious way on the label, but I’ve also heard of people just adding it during the boil with about 10 minutes left. But would the boil kill it at all? Just curious how everyone else uses it and why.
Fermaid O is a nutrient so I’m not sure if there’s anything for the boil to hurt. I use it for mead all the time. But for that I do a staggered addition during fermentation. I dissolve it as much as possible in some water and just add it to the batch during a stir.
I have used it in beer too, but only once for my last batch. It was a recipe I hadn’t done before so I can’t say for certain if it helped. I was making a black IPA with a pretty high gravity and figured I would throw it in as a little extra help for the yeast. It definitely didn’t hurt because the batch went to 9.5% and an FG of 1.004 (or might have been 1.006). For that batch I added the Fermaid O during the last couple minutes of the boil.