I'm brewing today, and I forgot to get the yeast nutrient (bru vigor). The homebrew store is closed, so is there something I can use instead of the yeast nutrient? I've never made a batch without the stuff, so how will fermentation be affected without it?
It will be fine without it. I've only used it a few times and really didn't see a reason for me to ever buy anymore. Maybe for starters/slanting I might pick some up, but only if I have trouble propagating up.
If you are boiling you can add any dry yeast to the boil, including bread yeast. It is the same as using yeast hulls. Yeast are cannibals and they will go for the dead yeast first. I have an outdated jar of baker's yeast that I use on higher grav brews for the same reason.
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured.
Quote:
Originally Posted by YooperBrew
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac!
If you are boiling you can add any dry yeast to the boil, including bread yeast. It is the same as using yeast hulls. Yeast are cannibals and they will go for the dead yeast first. I have an outdated jar of baker's yeast that I use on higher grav brews for the same reason.
Good to know!
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Primary: AG Irish Red Ale, brewed 11/21/2010
If you use bread yeast make sure they are not viable. Boil them. I use grape nuts it work great, take one cup and add water boil for a couple of min in a microwave, then cool and strain add only the liquid to the fermenter. It will take off like a rocket ship.
If you are boiling you can add any dry yeast to the boil, including bread yeast. It is the same as using yeast hulls. Yeast are cannibals and they will go for the dead yeast first. I have an outdated jar of baker's yeast that I use on higher grav brews for the same reason.
Thread ZOMBIE!
Awesome news Revvy. When are you writing that book?
I can learn so much more from reading HBT than I could from most books.
If you use bread yeast make sure they are not viable. Boil them. I use grape nuts it work great, take one cup and add water boil for a couple of min in a microwave, then cool and strain add only the liquid to the fermenter. It will take off like a rocket ship.
I might use this in the cider I'm making.
How much would you want to add for a five-gallon batch of beer? (I'm assuming I could use the same amount in the cider?).
Next time when you bottle a brew you could let the slurry decant in the fridge, and then pour it in some ice cube trays and freeze it. It makes an awesome yeast nutrient.
Just throw a 2-3 cubes in the wort at the next boil.
Substitute of yeast nutrient?
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