When To Add A Yeast Nutrient

Discussion in 'Homebrewing' started by Keyman, Jan 10, 2013.

  1. Keyman

    Keyman Dec 4, 2012

    I am planning to pressure can a small batch of wort (2 gallons) for yeast starters. I will mash it to about 1.037 to 1.040. My question is, does anyone know if I could put the yeast nutrient in each quart jar before I can it? The canning temperature will be around 250 degrees. Will that high temp hurt the nutrient or should I wait on the nutrient until brew day?
     
  2. GreenKrusty101

    GreenKrusty101 Dec 4, 2008 Nevada

    Shouldn't matter...I usually add it to the wort with 5 minutes left in the boil.

    Any special reason why you are canning wort for starters? ...I know you are malting

    Starters are easy and are usually made the day BEFORE brewday.
     
  3. Keyman

    Keyman Dec 4, 2012

    I will have 7 to 10 quarts on hand. When I need to make a yeast starter I just open the quart and pour it into my growler along with the yeast. I figure this process is more sterile and you don’t have to wait for the starter to cool, etc. Also it is just one less process that I have to do. Also I make a very low cost malt about 40 cents per pound.
     
  4. WickedSluggy

    WickedSluggy Nov 21, 2008 Texas

    I dont think there's anything wrong with making a starter the day before brewing, but that's more like krausening. You'll be adding fermenting beer to you wort.
     
  5. Keyman

    Keyman Dec 4, 2012

    I guess I am confused here. If you take a DME mix of 1/2 cup to approx 1 quart water to get 1.040 SG this is a starter. I am replacing the DME with a plain wort of 1.037 to 1.040 that has been canned. How is that like Krausening?
     
  6. psnydez86

    psnydez86 Jan 4, 2012 Pennsylvania
    Beer Trader

    I vote you save the nutrient for brew day and just add it as directed 10 minutes before knockout or whatever your particular nutrient company reccomends. I too have been thinking about canning starter wort as it would definitely be a time saver.
     
  7. Keyman

    Keyman Dec 4, 2012

    Ya, I guess I will add it when I make the starter instead of putting it in the canned wort. Thanks
     
  8. psnydez86

    psnydez86 Jan 4, 2012 Pennsylvania
    Beer Trader

    I have never found it necesary to put nutrient into a starter rather I just add it to my main beer with 10 minutes left in the boil per the wyeast instructions.
     
  9. inchrisin

    inchrisin Sep 25, 2008 Indiana

    You're not boiling your wort to sanitize it at any point?
     
  10. inchrisin

    inchrisin Sep 25, 2008 Indiana

    http://byo.com/stories/techniques/article/indices/41-lagering/970-kraeusening-techniques
    Krausening beer is after you hit FG, not OG ;)

    The way I see it, a starter's a starter. It can be actively fermenting when it goes in the wort, or you can let it finish out, which sounds like that's what you do. I'd see an argument for either side.
     
  11. Keyman

    Keyman Dec 4, 2012

    Yes I am, when I pressure can the wort it is heated under pressure at 250 degrees for 15 minutes this removes all bacteria of any sort. After it cools the jars are sealed and kept until I need them to make a starter.
     
  12. Keyman

    Keyman Dec 4, 2012

    Agreed, A starter is made to get the wort started and provide healthy fermantation and a krausening is something you add later to give the wort that extra kick as I see it. The two seem almost close.
     
  13. NiceFly

    NiceFly Dec 22, 2011 Tajikistan

    Aside from adding the nutrient to the boil, my process disagrees with everything your starters stand for.

    OP, I would add the nutrient at the same time you are making the wort. Then can it. I would can my
    starter wort too if I had the equipment.
     
  14. GreenKrusty101

    GreenKrusty101 Dec 4, 2008 Nevada

    "...everything your starters stand for."

    Tell me what my starters stand for then...I haven't a clue what you are talking about
     
  15. WickedSluggy

    WickedSluggy Nov 21, 2008 Texas

    Sorry, The quote come through when I hit reply (android browser). I wasn't replying to the original post. I was replying GreenKrusty saying, "Starters are easy and are usually made the day BEFORE brewday."

    My point was to gently suggest that a proper starter isnt made the day before brew day. Dong so is more like Krausening, because you are adding actively fermenting beer, not a calculated quantity of propogated yeast. For a low gravity beer its going to work okay. It would be a poor technique for a higher gravity beer for obvious reasons.
     
  16. yinzer

    yinzer Nov 24, 2006 Pennsylvania

    I can wort and add it to my propagation starter when I start to brew. Its been suggested by many good brewers and it makes a lot of sense. Sometimes it's hard to prove positive results, but I've had no negatives.

    But I don't add any nutrients to this. I made a spreadsheet to figure out how many grams to add for such a small volume, and it's just grains. So I add it (nutrients) to my boil.
     
  • About Us

    Your go-to website for beer (since 1996), publishers of BeerAdvocate magazine (since 2006) and hosts of world-class beer events (since 2003). Respect Beer.
  • Extreme Beer Fest® Cometh

    February 3-4, 2017. Boston, Mass. Limited tickets available. Prepare for epicness.

    Learn More
  • Free Trial Subscription

    Reside in the US? Interested in a free 1-month trial subscription to the print edition of BeerAdvocate magazine?

    Yes! Sign Me Up!