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-   -   DAP (Di-ammonium Phosphate) (http://www.homebrewtalk.com/f164/dap-di-ammonium-phosphate-236568/)

andrewdell19 03-31-2011 10:47 PM

DAP (Di-ammonium Phosphate)
 
Do I have to use this at flame out, or can I put it in after a day in the fermentor? I forgot to add it to my most recent brew. Thanks

I hear it helps with the sour sorghum taste as well??

stefan1011 04-01-2011 01:57 AM

I used DAP on my last batch. It was the first time I used it, and I threw it in @ 10 min. I have heard the same thing about its effect on sorghum as well. I will be tasting this batch in 2 days and will let you know if I can tell a difference.

BBBF 04-01-2011 01:41 PM

You don't need to add it to the boil. You can just add it to the to primary. If you do not properly rehydrate your yeast and are just dumping the packet in, I'd recomend adding the DAP after you have pitched your yeast. DAP is bad for yeast while they are rehydrating.

DKershner 04-01-2011 03:26 PM

Add with yeast, or after.

andrewdell19 04-01-2011 05:50 PM

Sweet! I will add it when I go home for lunch! :ban:

Golddiggie 04-01-2011 06:11 PM

I've always added it to my mead, and other non-beer fermentations, cold... Just measure out the dose, and pitch it in...

I know a lot of mazers use it in steps before the 1/3 break in their mead batches. Then one final dose at that point before walking away...

I wouldn't add it to what you're rehydrating yeast in... I usually add a dose to the must before I pitch the yeast in... Give it a little time to get into solution, and you shouldn't have any issue.

BBBF 04-01-2011 06:30 PM

There is no need to do staggered nutrient additions in beer (maybe if you were making a GF barley wine).

Golddiggie 04-01-2011 06:58 PM

I know the stepped nutrient additions is more of a mead thing... Just using the method for reference that you don't need to cook the nutrient.

I would just give it a reasonable amount of time to dissolve before pitching the yeast... As little as 10 minutes could be good. I probably wouldn't go more than an hour.

dorklord 04-01-2011 07:28 PM

Assuming that the original recipe is one that calls for its use, even several days after pitching...

I'd DAP that.

Golddiggie 04-01-2011 07:46 PM

DAP will do... DAP will do... :D

In my experience (have NOT brewed gluten free) most worts (unless high ABV) don't really need DAP added... I've used the Wyeast nutrient in batches (and starters) but I'm not sure if that's GF or not... If you need it to be 100% GF, then I think your options are more limited... You might be better off just boiling (to kill) some yeast and add that as nutrient... Of course, you'll probably want to use GF yeast...


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