Do you or don’t you add yeast nutrient to the Wort in your fermenter? If you use it, what type(s), and at what quantities? What benefit have you seen from using it?
I add yeast nutrient as cheap insurance. Wyeast is the brand I use. I add a half teaspoon per 5 gallons of wort. I find a quick start and good attenuation using it. I have not done side by side analysis with untreated wort, however, so this is purely anecdotal on my part.
+1. Same reason, same amount, same results.
I have used nutrient on stuck fermentations with good results. However 95% of the time I don’t use it, haven’t seen any need. Only reason I would is if I were reusing the same yeast like 4 or 5 times, then it makes sense. Otherwise no.
I use 2 tsp Fermax in 21 liters of wort.
I routinely use Bry-97 which is notorious for a long lag. I’ve seen up to 36 hrs without the nutrient. With the nutrient I get between 14-18 hr lag time with Bry-97.
I get vigorous fermentation and complete attenuation in a week which fits my pipeline schedule nicely.
+2 - same, same, same.
A half teaspoon in every boil, just for cheap insurance. Been using Wyeast Nutrient for a couple of years and Fermaid-K before that. Always quick starts and complete fermentations. Is that due to the nutrient? don’t know, but it surely doesn’t hurt.
+3. I also use a pinch of yeast nutrient when making my starters. To me, it seems to get things going a bit faster.
Same here
I’ll try to ask my friends at Lallemand about this. I’m curious.
I use nutrient (Fermax) for batches that I feel “need it”…anything where the yeast might be under more stress than usual. Examples include cases where I am repitching a culture, starting at a low fermentation temperature, high percentage of non-barley adjuncts, or high starting gravity. For standard stuff (ales under ~1.070 s.g. and fermenting in the 65 to 70 degree range with a freshly purchased yeast pitch), I don’t bother.
Please let us know what your source says. Mine recommended it.
No nutrients unless gravity will exceed 1.060 due to wort not having enough zinc. While less of a concern for home brewing than for commercial brewing, excess nutrients makes the finished beer less biologically stable.
I use Wyeast nutrient every batch.
Someone at Lallemand? If so, there’s no need for me to repeat it.
Is there a chart comparing all the different yeast nutrients somewhere? I’ve seen yeast nutrient, yeast energizer, fermaid-k, fermax…
For most tap water sources, an all-grain wort is likely to have all the nutrients needed, including zinc. But if you start with RO, the zinc has certainly been striped and it needs to be fortified in the wort.