Zinc deficiency in RO or distilled water mashed beer leads to harshness?

[SanPancho]

Over that and you'll start to negatively affect fermentation time, ester formation, and flocculation.

Wasn’t there also something about decreased reproduction rates? Or maybe those were different reports/studies.

 

[Silver_Is_Money]

I looked up zinc mineral supplements and found this https://www.vitaminshoppe.com/p/zinc-50-mg-100-capsules/vs-1450. Seems like it should work and last quite a long time to.

Zinc Gluconate was found by Kai Troester to not be particularly effective. Your link points to be what appears to be essentially identical to what he used in his tests.

One of his commenters (within comments seen beneath his article) indicates that in his research the breweries use zinc sulfate. No idea if this is valid advice or not, just tossing it out.

 

[ScrewyBrewer]

Zinc Gluconate was found by Kai Troester to not be particularly effective. Your link points to be what appears to be essentially identical to what he used in his tests.

One of his commenters (within comments seen beneath his article) indicates that in his research the breweries use zinc sulfate. No idea if this is valid advice or not, just tossing it out.

Yes, you're correct. On closer inspection, this one also contains unknown percentages of zinc oxide and zinc aspartate. As well as rice flour, gelatin, and magnesium stearate. None of which I'd care to purposely add to my beer.

 

[Miraculix]

As we are talking about really small amounts here, I wonder if the grain bill already brings in enough zinc for the yeasties.

 

[mabrungard]

As we are talking about really small amounts here, I wonder if the grain bill already brings in enough zinc for the yeasties.

Apparently not. The work by Anheuser Busch that was mentioned above, did assess trials where the water-borne zinc was varied and they recommended the levels I quote above.

 

[Miraculix]

Apparently not. The work by Anheuser Busch that was mentioned above, did assess trials where the water-borne zinc was varied and they recommended the levels I quote above.

Thanks.

I think it would be good to develop a standardized solution for this subject, to be able to add it easily with the right amount.

Is there a zinc sulfate option on your Brun water spreadsheet?

 

[Beer666]

I use a 1/2 tsp of yeast nutrient at 10 min remaining in the boil for a 5.5 gal batch (distilled water). It has zinc in it (among other ingredients). https://wyeastlab.com/wyeast-nutrient-blend-he

I have used the same for the last 50 or so brews. I have never dissolved in water first though.

 

[mabrungard]

Is there a zinc sulfate option on your Brun water spreadsheet?

It's teeny, both the addition and the effect on concentrations. Its not worth worrying about. I use the Wyeast nutrient, but the drops that were mentioned above are a decent alternative.

 

[bierhaus15]

It is worth noting that subsequent studies have shown that zinc added to the boil does not make it through to the fermenter, with the majority ending up in the kettle trub. Therefore, zinc should really be added to the wort after chilling, via liquid. Also, zinc has a cumulative effect on yeast, so much of the benefits are not seen for the first or second generation, its impact is really seen after 3-4 generations, especially with better fermentation times, higher RDF%, and flocculation. For those who have access, the MBAA has a lot of updated info on zinc trials.

 

[BeerMakesPeopleHappy]

I bought these at my local health food store:

https://www.megafood.com/vitamins-supplements/mineral-supplements/zinc-W1068.html

The zinc is derived from S. Cerevisiae. I use half a tablet per 10 gallon batch (.3 mg/l), so enough for 120 brews! They are bound together by a blend of spinach and broccoli which I let people know is my secret ingredient to good beer - although I doubt it affects the flavour very much

 

[Silver_Is_Money]

I bought these at my local health food store:

https://www.megafood.com/vitamins-supplements/mineral-supplements/zinc-W1068.html

The zinc is derived from S. Cerevisiae. I use half a tablet per 10 gallon batch (.3 mg/l), so enough for 120 brews! They are bound together by a blend of spinach and broccoli which I let people know is my secret ingredient to good beer - although I doubt it affects the flavour very much

Nice find!

 

[mabrungard]

I guess that using yeast hulls as our zinc source can often be a resource. Yeast do bio-accumulate zinc since its a vital micro-nutrient. The only concern I have with this approach is that your beers can suffer from autolysis by-products (often rubbery tasting). I assisted a pro brewery in deciphering that issue for them. They were adding buckets of yeast slurry to the kettle for the nutrient value. They cut back the amount and the problem went away.

 

[ajdelange]

Ash the yeast. You'll get the zinc (and other minerals) without the organic stuff.

 

[mabrungard]

Ash the yeast. You'll get the zinc (and other minerals) without the organic stuff.

Hmm, that's an idea. But then the question is if you'll have combustion or ash flavor contributions????

 

[day_trippr]

Haha! How much ash you think a run of yeast actually needs?

 

[ajdelange]

Hmm, that's an idea. But then the question is if you'll combustion or ash flavor contributions????

I'm suggesting ashing it. There will be no organics left.

 

[Andre3000]

Yeast do bio-accumulate zinc since its a vital micro-nutrient.

I got my hands on the Wyeast yeast nutrient. My thought was since I use untreated tap water (moderately hard / moderately alkaline) to make my starters and there is some very trace amount of zinc in it, though probably not enough, I would only add it to the kettle instead. But on the topic above, I thought I read somewhere that it's more important to have the zinc added to the starter than it is the kettle. Is that true?