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Old 09-10-2008, 05:05 AM   #1
Sep 2008
New Orleans, Louisiana
Posts: 205

any one ever use yeast energizer? my primary has been very very very slow !!!!! here it is 6 days later and it has been doing the same slow bubbles! thought i would give it a red bull ya know ???? it called CROSBY AND BAKER YEAST ENERGIZER. it's for wine but wouldn't work for beer. i thought about racking it with a bit of this yeast energizer and letting it finish in a secondary !!??? thanks -Lee
Na Listen, you two make me loose count again, I'ma' shoot me a motha' F$%#a' and we gonna be splitin' this thang foe' ways HEA? -Kirby

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Old 09-10-2008, 05:09 AM   #2
Arneba28's Avatar
Feb 2008
Amherst, Western New York
Posts: 2,193
Liked 17 Times on 12 Posts

Dont bother racking, just pitch it in some preboiled and chilled water then add it to the wort. Are you aerating properly?
My Kegerator Project

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Old 09-10-2008, 05:10 AM   #3
Ooompa Loompa
Dec 2007
Posts: 531
Liked 2 Times on 2 Posts

You should never rack a beer to the secondary until it is finished in the primary. I personally think it is a little late for yeast nutrient. If you were going to use it then you should have used it from the beginning. Using it now, might help a little, but not much. And remember, only a hydrometer can help you tell when the beer is done, bubbling in the airlock doesn't mean it is or isn't done.
Primary: Apfelwein, Irish Stout
Secondary: Nada
Bottle conditioning: Centennial IPA
Drinking: Super Shpadoinkle Blonde Ale

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Old 09-10-2008, 05:56 AM   #4
Jun 2008
Posts: 43

Get wyeasts yeast energizer for 2.25 you can get around 20 or so batches with one tube. I have used it on my last 5 or so batches and fermentation is alwyas there and I get a real healthy yeast cake for harvesting.

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Old 09-10-2008, 01:25 PM   #5
Oct 2007
South Florida
Posts: 1,364
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Whats the recipe, fermentation temps, OG, yeast strain. All of these factors will give us help to tell you why it's doing what it's doing.
Primary: Nothing
Secondary: DFH Punkin Ale
Bottled/Conditioning: Cigar City Jai Alai IPA Clone, Apple Jack 1.0, Apple Jack 2.0
Drinking: Yakima Blonde (Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands on
On Deck: Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout

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Old 09-10-2008, 04:01 PM   #6
Dec 2005
San Diego
Posts: 848
Liked 6 Times on 6 Posts

Yeast 'foods' are not necessary in beers. The grains provide enough trace stuff. At least AG. All extract might have too much stuff filtered out?

That all said, I've been using cheap Mexican yellow sugar for priming, starters, and booster. Still has a bit of molasses in it. Molasses is full of minerals. And I like the flavor so much that I use molasses in my coffee.

Anyways, what kind of fermenter are you using? Buckets can have loose lids...
So far, I've had more experience thinking than I've had don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

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Old 09-10-2008, 04:07 PM   #7
tdavisii's Avatar
Jan 2007
St. Louis
Posts: 714
Liked 3 Times on 3 Posts

try rousing the yeast. Pick that carboy up and swirl it until the little yeasties are all suspended again.

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Old 09-10-2008, 10:33 PM   #8
malkore's Avatar
Jun 2007
Posts: 6,922
Liked 37 Times on 35 Posts

Beer wort should be overly rich in nitrogen, which is what Energizer adds (yeast nutrient is other trace vitamins and minerals).

you really shouldn't need it in beer. Wine, mead...yes. Cider? maybe. Beer, no.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

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