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Old 02-25-2013, 04:08 PM   #1
kevinb's Avatar
Mar 2012
, MA
Posts: 653
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I am curious how many of you use yeast nutrient at the end of the boil? Does it really help?
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Old 02-25-2013, 04:11 PM   #2
Brulosopher's Avatar
Jun 2011
Fresno, CA
Posts: 2,929
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I never have. I know people who do, but I can't tell the difference side by side. I always get great performance from my yeast without it.
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Old 02-25-2013, 04:16 PM   #3
Sep 2012
Orlando, Florida
Posts: 48
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I just started using yeast nutrient in my last two batches. I have noticed a significant difference in how active my fermentation is since I have been using it.

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Old 02-25-2013, 04:36 PM   #4
sweetcell's Avatar
Jan 2012
Rockville, MD
Posts: 5,114
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i've used Wyeast's nutrient ever since my first batch, so i don't have any non-nutrient batches to compare to. i've never had a stalled fermentation, my FG is always where it should be, etc. obviously this is due to many factors but i believe the nutrients are part of the equation.

the stuff is really cheap - a tube cost $3-4 and lasts me over a year. there is no downside to using it, and it can only help.

for me, the question is why not use it?!? seems like a no-brainer!
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- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

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Old 02-25-2013, 05:02 PM   #5
Mar 2012
, MA
Posts: 2,774
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I think in general, malt has all the nutrients that yeast need (the exact mineral content in your malt will depend on where/how it was grown). Yeast nutrient certainly won't hurt anything, but probably isn't necessary. Cider or wine might be another story.

I usually put a pinch in with my starters, or towards the end of the boil for a really high OG beer. It makes me feel good but it's probably not doing anything noticeable.

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Old 02-25-2013, 05:11 PM   #6
Nov 2007
Posts: 2,059
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Use to use it, then I ran out and brewed without it. Didn't notice a bit of difference so I never bought anymore. IMO, it's a waste of time and money.

I know it just wouldn't be right to kill all the stupid people that we meet, but do you think it would be appropriate to just remove all of the warning labels and let nature take its course?

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Old 02-25-2013, 06:49 PM   #7
daksin's Avatar
Aug 2011
San Diego, CA
Posts: 4,617
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I'll toss in a tablespoon of bakers yeast into the boil for big beers, but apart from that, I don't really in beer. Wines and meads always get a staggered nutrient addition, including plenty in the initial must.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own! .. ..

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