Sugar and yeast nutrient

[denny]

@mihalybaci

Seems like the overall recommendation (aside from a starter) would be to use some sort of yeast nutrient. A few of you have mentioned using Wyeast’s brand, is this just a personal preference or is it superior to say, White Labs Servomyces?

Also, thanks again for the replies, this has been an enlightening thread.

I use the Wyeast because it’s locally made and it’s what my LHBS carries.

[nateo]

Without getting too deep into the weeds, I’ll just say it’s really hard for me to evaluate small differences in my beers. If we can’t share our anecdotal experience, there’s really no point to the AHA forum. I’ll just say if you do try to evaluate two different methods, try to keep an open mind, because it’s likely you’ll just see what you want to see.

I strongly suggest against doing A/B taste tests, and do ABX triangle tasting. Have someone else pour the beer, and better yet find people you trust and have them blind-taste it for you. I could easily discern differences in the study I did recently when I compared A to B, but struggled telling any difference between A B and B again. Most judges could tell the difference between the two beers in the ABX analysis, so it’s not impossible to discern subtle differences, just that I can’t do it.

If I think there’s a subtle difference in ester/phenol character from adding dextrose later, either I’m completely wrong, or the difference is actually huge, otherwise I would’ve missed it completely.

[denny]

@nateo

Without getting too deep into the weeds, I’ll just say it’s really hard for me to evaluate small differences in my beers. If we can’t share our anecdotal experience, there’s really no point to the AHA forum. I’ll just say if you do try to evaluate two different methods, try to keep an open mind, because it’s likely you’ll just see what you want to see.

Wise, wise words

[garc_mall]

@denny

@mihalybaci

Seems like the overall recommendation (aside from a starter) would be to use some sort of yeast nutrient. A few of you have mentioned using Wyeast’s brand, is this just a personal preference or is it superior to say, White Labs Servomyces?

Also, thanks again for the replies, this has been an enlightening thread.

I use the Wyeast because it’s locally made and it’s what my LHBS carries.

Same here, on using Wyeast. I use 1/2 tsp (Or whatever they recommend for 5 gallons) to the yeast starter at the beginning of the boil, and another 1/2 tsp in the final 15 minutes of the full batch. I have found that I have a slightly quicker lag time, and it seems to be a healthier and more energetic ferment than when I forget. I have not noticed much difference flavor wise, but I also haven’t done side by side comparisons.

[majorvices]

My tripel usually hits about 90aa, with the incremental feeding technique I hit closer to 95. This was with 20% sugar and a loooong mash at 146-148 for both recipes. I’ve also sen it work well in one of my saison recipes that uses sugar.