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terrencepickles · 07-08-2010, 10:32 PM

Title says it. Getting ready to brew some high gravity beers and have some of this on hand. I would like to know if I can add this to help the yeast make it all the way through.

Thoughts?

**Schlenkerla** · 07-08-2010, 11:05 PM

You can use it but making a large starter or pitching your wort on fresh yeast cake would be better. DAP will not guaranty a healthy start. DAP is for stalled fermentations or wines with little nutrients.

Google; Mr Malty for a pitching calculator.

**AZ_IPA** · 07-08-2010, 11:10 PM

I agree with Schlenkerla.

It won't hurt anything, but it won't substitute for proper pitching rates.

shuf · 07-09-2010, 12:46 AM

If you’re thinking about brewing 1.090+ beers, definitely do a little reading first. I just finished up “Radical Brewing” and there was a great section on brewing big beers. The advice that I’ve taken in so far is: use plenty of yeast (mrmalty from above), spend time adding oxygen to your wort, and substituting 10%-20% of good sugar in place of DME can help the beer finish.

junior · 06-04-2011, 01:43 PM

Quote:

Originally Posted by shuf

If you’re thinking about brewing 1.090+ beers, definitely do a little reading first. I just finished up “Radical Brewing” and there was a great section on brewing big beers. The advice that I’ve taken in so far is: use plenty of yeast (mrmalty from above), spend time adding oxygen to your wort, and substituting 10%-20% of good sugar in place of DME can help the beer finish.

Shuf, I know this is a old thread but I had a problem with stuck fermentation and was doing some research, what do you mean by good sugars?

shuf · 06-04-2011, 02:55 PM

By good, I meant high quality sugar. If you use it to bake it's probably good enough, and your lhbs should have corn sugar (dextrose) if you want that.