Yeast Nutrient?

You said a vial? I always purchase the capsules, which I open and dump the powder into the BK 10 min before end of boil. I've had great success with this personally.

 

I actually do a little of both. A dash in the starter...then a half tsp (recommended amount for five gallon batch) to the boil.

 

Wort has basically all of the nutrients you need except for zinc. I personally use 1/2 teaspoon of Wyeast yeast nutrient in the boil to provide the zinc that is missing. I view this process as being 'additional insurance' for a healthy fermentation.

I have not done a side-by-side 'test'.

Cheers!

 

I brewed for years without it, and after having started using it have seen pretty much all of the improvements they list in their description. Just one person's experience, so take it as you will....

 

Yeast nutrient is important (mostly for the zinc) and becomes more important when reusing yeast. According to the experts, it's added late in the boil to sterilize. If added too early it may be lost in the hop break.

I also add to starters . . . just a fraction of what goes in the kettle. No A-B test from me, but the evidence is pretty strong it does the job. For the effort, cost, and potential benefit it is a easy choice. But why are you ordering from the UK? Shipping must be a bitch . . .

 

Measure with a micrometer
Mark with chalk
Cut with a meat clever

 

I use it in the boil and in the starter wort. For the starter, I reduce it proportionally, by starter volume. And for the starter, I measure it by weight, rather than adding a pinch. That might be overkill, but there is some level that's lethal to yeast. And it's nice to know that the concentration is consistent from batch to batch (starter to starter).

I've never done an A/B comparison, but when I started using it, my beers got better.

 

When I started using yeast nutrient there were a few clear changes

1) Krausen appeared more quickly
2) Reached final gravity in less time
3) Better/quicker flocculation (fermenters also became more difficult to clean because the yeasties stick to the wall better)

I do not reuse yeast, but I believe if I were to reuse the yeast I think the nutrient would be even more important for later generations. This is based on the fact that the previous 3 observations lead me to believe the nutrient is causing a more healthy fermentation.

 

I add it 1/2tsp with whirlfloc at 10min because I'm a good little monkey and follow directions. If I'm making a starter, I'll add a generous pinch for the first quart, and another small pinch with each 1qt step-up.

 

When added in the right amount, zinc is good for yeast growth, hop extraction, and factors into the degree of precipitation of polyphenols in hot break and polyphenols + lipid materials in cold break. So I use wyeast nutrient (for the zinc) in starters and in the last 10 minutes of my boil.

 

You pretty much only need the zinc (which is really critical to improving fermentation performance, especially if you are reusing your yeast) so as long as your nutrient has that (I think most of the beer-specifit ones do) you are good. We use a pure zinc solution only but it's easier to buy whatever the home-brew shop has.

 

I tend to throw in some old yeast into the boil as I think I read somewhere that dead/boiled yeast made a good nutrient

Is this correct, or is it bollocks?

 

Yes, dead yeast does have nutritional value. My personal concern would be whether it is an adequate source of zinc.

Below is from the John Palmer online book How to Brew:

“You will see three types of yeast nutrients on the market that can supplement a wort that is high in refined sugars or adjuncts.



Di-ammonium Phosphate - This is strictly a nitrogen supplement that can take the place of a lack of FAN.

Yeast Hulls - This is essentially dead yeast, the carcasses of which act as agglomeration sites and contain some useful residual lipids.

Yeast Nutrient or Energizer - The name can vary, but the intent is a mixture of di-ammonium phosphate, yeast hulls, biotin and vitamins. These mixtures are a more complete dietary supplement for the yeast and what I recommend.

Servomyces (tm) - This product from Lallemand is similar to yeast hulls but differs by having a useful amount of rapidly assimilable zinc, which is an essential enzyme co-factor for yeast health. This product falls within the provisions of the Rheinheitsgebot.”

Cheers!

 

Cheers Jack

Most of my beers are fairly low abv so I suspect it's less necessary for me to do so, but I suspect it can't hurt