In wort, it's usually not necessary but in some musts for wine and in all meads, it's very necessary. This being said, I use yeast nutrient in my wort to try and ensure a healthy yeast population. I use White Labs Servomyces and have had good results with fast starts and short primary fermentations.
The more yeast you have and the healthier they are, the better off you are is the short of it.
Volumes of info can be researched on the net concerning this. You'll get less off flavors with shorter fermentations.
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Scott
Primary: Empty
Secondary #2: Empty
Bottle Conditioning: Oatmeal Stout
Drinking from Keg: Ordinary Bitter, Kolsch
Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen
Last edited by ScottT; 10-17-2005 at 04:21 AM.
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