Yeast Nutrient

[hopplease]

I brewed my first BIAB attempt, see recipe below. I have a question about the Yeast Nutrient. I interpreted the "3 days" as add it after 3 days in the primary after yeast was pitched. Palmers book does not really go into detail about how to add the yeast nutrient just that it can be good for the yeast. After a little Google it appears some people add it at the end of the boil. I have LD Carlson yeast nutrient. Do I just add my 5 teaspoons (directions say 1 teaspoon per gallon) directly into my primary or do I need to boil some water and dilute it? If I need to add water, how much at at what temp?? I feel very lost, thanks for any input.

Josh

I also posted this in the original recipe thread but it was not getting any response...

First time I am giving this out :

Dry hopped with Chinook, other than that , all East Kent Goldings, Chinook is a distantly related cultivar of the Petham Golding


GABF Pro AM -Gold Medal
Brew Type: All Grain Date: 5/16/2007
Style: English IPA Brewer: Christopher Bowen
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 5.72 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: My Equipment
Actual Efficiency: 69.96 %

Taste Rating (50 possible points): 48.0
Best of show at the 2007 Great American Beer Festival - ProAM catagory, Silver medal at the AHA regional , Gold medal at the Kona Beer Festival 2008

Ingredients Amount Item Type % or IBU
10 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 86.13 %
14.4 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.58 %
6.4 oz Amber Malt (22.0 SRM) Grain 3.45 %
5.4 oz Wheat, Torrified (1.7 SRM) Grain 2.84 %
1.25 oz Chinook [12.00 %] (Dry Hop 10 days) Hops -
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 33.1 IBU
0.50 oz Goldings, East Kent [5.00 %] (30 min) (Aroma Hop-Steep) Hops -
1.50 oz Goldings, East Kent [5.00 %] (10 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
1 Pkgs Thames Valley Ale (Wyeast Labs #1275) [Starter 125 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.062 SG (1.050-1.075 SG) Measured Original Gravity: 1.058 SG
Estimated Final Gravity: 1.015 SG (1.010-1.018 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 11.0 SRM (8.0-14.0 SRM) Color [Color]
Bitterness: 33.1 IBU (40.0-60.0 IBU) Alpha Acid Units: 10.0 AAU
Estimated Alcohol by Volume: 6.10 % (5.00-7.50 %) Actual Alcohol by Volume: 6.26 %
Actual Calories: 257 cal/pint


Mash Profile Name: Single Infusion, Full Body
Mash Grain Weight: 11.61 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 2.03 gal

Name Description Step Temp Step Time
Mash In Add 3.63 gal of water at 163.7 F 152.0 F 90 min
Mash Out Add 1.45 gal of water and heat to 180.0 F over 2 min 180.0 F 10 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.2-2.7 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: 3.5 Age for: 2.0 Weeks
Storage Temperature: 58.0 F

 

[waldoar15]

The Wyeast stuff I use just goes in the last 10 minutes of the boil.

 

[hopplease]

I am afraid that is what I was suppose to do. I wonder if its to late to add the yeast nutrient tomorrow which will be the 3rd day of fermentation.

 

[bja]

I am afraid that is what I was suppose to do. I wonder if its to late to add the yeast nutrient tomorrow which will be the 3rd day of fermentation.

Forget it, you don't need it at this point. I actually question whether it's beneficial at all.

 

[hopplease]

Awesome, thanks for the reply. Guess, I'll just wait and RDWHAHB.