Noob questions: Chiller and Yeast Nutrient - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Noob questions: Chiller and Yeast Nutrient

Reply
 
Thread Tools
Old 12-11-2010, 10:27 PM   #1
avibayer
Recipes 
 
Jul 2009
new york
Posts: 235
Liked 4 Times on 4 Posts



Brewing a Brown Ale right now with 1332 northwest. Its an all grain batch.

1) should i add yeast nutrient? i dont have my local water information, but since its an all grain batch, and i dont have many adjuncts, there should be plenty of FAN. Would adding yeast nutrient help/hurt? If it helps, how much do i add for a 5 gallon batch and at what stage?

2) i dont have a working chiller at the moment. Hours spent getting the wrong size copper and fittings has slowed my DIY project, and i dont have one. I can do an ice bath, or let it sit out over night, and cool. Is there a problem letting it just cool over night?

 
Reply With Quote
Old 12-11-2010, 10:58 PM   #2
Calder
Recipes 
 
Mar 2010
Ohio
Posts: 7,589
Liked 624 Times on 546 Posts


No, you don't need any nutrient.

Try and cool as quick as possible. You can cool slowly overnight, and you may be lucky, but if anything gets in there, it will breed like mad overnight. Between the temperatures of about 140 F and 80 F the kettle acts like an incubator, and the wort is great food for bugs. A covered kettle will retain it's temperature for hours.

 
Reply With Quote
Old 12-11-2010, 11:16 PM   #3
avibayer
Recipes 
 
Jul 2009
new york
Posts: 235
Liked 4 Times on 4 Posts


In the past i have covered it and left it out over night. I have had some bret infections also. Is that a possible cause?

 
Reply With Quote
Old 12-12-2010, 12:02 AM   #4
jm195907
Recipes 
 
Aug 2010
Athens OH
Posts: 30

Quote:
At the end of the boil, it is important to cool the wort quickly. While it is still hot, (above 140F) bacteria and wild yeasts are inhibited. But it is very susceptible to oxidation damage as it cools. There are also the previously mentioned sulfur compounds that evolve from the wort while it is hot. If the wort is cooled slowly, dimethyl sulfide will continue to be produced in the wort without being boiled off; causing off-flavors in the finished beer. The objective is to rapidly cool the wort to below 80F before oxidation or contamination can occur.

Rapid cooling also forms the Cold Break. This is composed of another group of proteins that need to be thermally shocked into precipitating out of the wort. Slow cooling will not affect them. Cold break, or rather the lack of it, is the cause of Chill Haze. When a beer is chilled for drinking, these proteins partially precipitate forming a haze. As the beer warms up, the proteins re-dissolve. Only by rapid chilling from near-boiling to room temperature will the Cold Break proteins permanently precipitate and not cause Chill Haze. Chill haze is usually regarded as a cosmetic problem. You cannot taste it. However, chill haze indicates that there is an appreciable level of cold-break-type protein in the beer, which has been linked to long-term stability problems. Hazy beer tends to become stale sooner than non-hazy beer
just copied and pasted from Palmer's How to Brew. I usually just buy a couple bags of ice and use the kitchen sink to cool it down.

 
Reply With Quote
Old 12-12-2010, 12:31 AM   #5
avibayer
Recipes 
 
Jul 2009
new york
Posts: 235
Liked 4 Times on 4 Posts


very helpful . Thanks. Gonna go with bucket of water and ice. Labor intensive and it will hopefully motivate me to finish building my immersion chiller. I just wish i was better at soldering/ got the right size piping from home depot.

 
Reply With Quote
Old 12-12-2010, 12:33 AM   #6
johnnybob
Recipes 
 
Nov 2009
Las Vegas
Posts: 99
Liked 3 Times on 3 Posts


Yes, use 1/2 tsp. rehydrated Wyeast yeast nutrient during the last 10 minutes of the boil & oxygen for 1-2 minutes just before you transfer to the primary fermenter. Using this routine I always get a fast start and a complete fermentation, try it this way, you'll like the results.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast Nutrient lesstjm General Beer Discussion 3 09-22-2010 07:24 AM
Forgot to add Yeast Nutrient... dunnright00 General Beer Discussion 13 02-15-2010 07:49 PM
Whoops! I added YEast nutrient to the boil Bruiz54 General Beer Discussion 5 10-02-2009 04:30 PM
2 more noob questions agroff383 General Beer Discussion 6 04-03-2009 04:34 AM
Wort chiller questions... Junebug General Beer Discussion 12 03-12-2008 12:01 AM


Forum Jump