What Yeast Nutrient to Use and How?

[Mike at Bay]

Just started using recipe software and the first two recipes had yeast nutrient. One just said "yeast nutrient" and the other called for servomyces. The White Labs Servo is a liquid and the other JD Carlson is granules. A little confusing for a first time user. Any advice.....? Don't use. Always use. Type to use?

 

[Minbari]

I have always just used the wyeast powdered nutrient. Use about a tsp at the end of the boil

 

[dmtaylor]

Brewing beer? No nutrient is needed. Barley wort contains all the nutrients the yeast needs.

For any other fermented beverages including wine, cider, mead, seltzer, kombucha... any nutrient is better than zero nutrient. Follow the amount recommended on the package. It's usually like a teaspoon or something like that in several gallons.

 

[Mike at Bay]

Brewing beer? No nutrient is needed. Barley wort contains all the nutrients the yeast needs.

For any other fermented beverages including wine, cider, mead, seltzer, kombucha... any nutrient is better than zero nutrient. Follow the amount recommended on the package. It's usually like a teaspoon or something like that in several gallons.

You guys always provide such calm! . I assume I can draw the conclusion that recipes in the software should be used as guidelines and not every step/additive should be assumed necessary for my process. Repeatable brewing and sanitation processes appropriate for my set up, basic ingredients and alterations in brewing based on beer style (ex. lager vs ale) are key.

 

[Craigerrr]

Whatever recipe you brew, you should be adapting it to your equipment profile, efficiency etc.
Let us know what you are brewing.
Chances are someone here has a great recipe for it. There are some brewers here who have won multiple awards in competitions, and there is actually one Homebrewer of the Year here amongst as well. Now who was that again...

 

[Dave Y]

You guys always provide such calm! . I assume I can draw the conclusion that recipes in the software should be used as guidelines and not every step/additive should be assumed necessary for my process. Repeatable brewing and sanitation processes appropriate for my set up, basic ingredients and alterations in brewing based on beer style (ex. lager vs ale) are key.

Particularly for All in one systems & brew in a bag, you may have to do some extrapolation and math to make a recipe fit your particular setup. There's a lot of good info in: https://www.brewersfriend.com/forum/threads/all-in-one-brewhouse-help-thread.17832/ h/t to @Bigbre04

You'll see him post his recipes here for feedback quite a bit. Don't be shy, someone here may have done it before, found out the hard way or have some good suggestions. I've started keeping more detailed process notes within the recipe builder here so when I go back to the recipe I can remember not so fondly what went south for that brew and work around it.

 

[BarbarianBrewer]

I use 1/2 tsp of WYeast's nutrient when using liquid yeast for the same reason I oxygenate; liquid yeasts need a little boost to help them get started when starting the growth phase.

 

[HighVoltageMan!]

One just said "yeast nutrient" and the other called for servomyces.

The Servomyces is added mainly for zinc. It is the only nutrient missing from wort that the yeast need, it helps with attenuation and general yeast health. Some brewers recommend it, while others don't. I personally use Servomyces as a way to keep the yeast healthy. You could use Wyeast nutrient or Seromyces, both provide zinc, but Wyeast also brings a long some nitrogen which the yeast have plenty from the wort.

If you do decide to use a nutrient, I would recommend adding it to the fermenter rather than the boil. The hot break from the boil acts as a chelation agent and traps most of the zinc rendering it useless to the yeast. You can add your nutrient to a cup of water, boil it and add that to the fermenter. If your fermenter is plastic or glass, you will need to cool it prior to adding it to the fermenter.

 

[Minbari]

The Servomyces is added mainly for zinc. It is the only nutrient missing from wort that the yeast need, it helps with attenuation and general yeast health. Some brewers recommend it, while others don't. I personally use Servomyces as a way to keep the yeast healthy. You could use Wyeast nutrient or Seromyces, both provide zinc, but Wyeast also brings a long some nitrogen which the yeast have plenty from the wort.

If you do decide to use a nutrient, I would recommend adding it to the fermenter rather than the boil. The hot break from the boil acts as a chelation agent and traps most of the zinc rendering it useless to the yeast. You can add your nutrient to a cup of water, boil it and add that to the fermenter. If your fermenter is plastic or glass, you will need to cool it prior to adding it to the fermenter.

Good to know, been adding to the boil in last 5 minutes since forever

 

[Mike at Bay]

Whatever recipe you brew, you should be adapting it to your equipment profile, efficiency etc.
Let us know what you are brewing.
Chances are someone here has a great recipe for it. There are some brewers here who have won multiple awards in competitions, and there is actually one Homebrewer of the Year here amongst as well. Now who was that again...

Will do. Right now I am sticking with ales and stouts as they seem a little less complicated than say a lager. I Brew in a Bag and temp control in an old freezer with Inkbird or in the house depending on the temp outside......have you seen the temps in north Florida. Really appreciate this forum.

 

[Megary]

Good to know, been adding to the boil in last 5 minutes since forever

Yeah, and I’ve been adding at 10 minutes left in the boil. Hmm. So if I’ve been doing it wrong all these years and haven’t noticed any real issues, then why bother keep using it?? Timing…as I was about to order more yeast nutrient. But I think I’ll pass and have one less thing to futz with on brew day.

 

[Minbari]

Yeah, and I’ve been adding at 10 minutes left in the boil. Hmm. So if I’ve been doing it wrong all these years and haven’t noticed any real issues, then why bother keep using it?? Timing…as I was about to order more yeast nutrient. But I think I’ll pass and have one less thing to futz with on brew day.

I don't know, my process gets fermentation going in less than 12 hours, most days. For $6 a year. I'll keep using it.

 

[Craigerrr]

I don't know, my process gets fermentation going in less than 12 hours, most days. For $6 a year. I'll keep using it.

There is no explicitly right, or wrong way to make beer!
That is the beauty of the hobby

 

[Zambi]

Will do. Right now I am sticking with ales and stouts as they seem a little less complicated than say a lager. I Brew in a Bag and temp control in an old freezer with Inkbird or in the house depending on the temp outside......have you seen the temps in north Florida. Really appreciate this forum.

We got people from all over.
One may be brewing in the snow while the other one is sweating in the sun and wondering how to cool the wort

 

[Megary]

I don't know, my process gets fermentation going in less than 12 hours, most days. For $6 a year. I'll keep using it.

Cheap insurance. I get it.
I think I’ll brew a few beers without it and if my fermentations seem to be the same, then I suppose I’ll have my answer. If things get a bit laggy, then I’ll go back to using the nutrient. Only one way to find out I guess.

 

[Brew Cat]

you don't need the nutrient for most beer unless you do a beer with a bunch of added sugar or unmalted grain. A high gravity beer may need a dose. in wine and mead it is added every time you rack the wine
that said maybe if you are racking your beer to fruit in a secondary add some
https://byo.com/articles/yeast-nutrients/

 

[Zambi]

I sometimes use it for simple cider...

 

[Donoroto]

There is no explicitly right, or wrong way to make beer!
That is the beauty of the hobby

There is a thread featuring several of the wrong ways.

 

[Bigbre04]

I add 20g of Yeast X and 10 grams of Kick to every batch at 15 mins. It is a very cheap insurance to always have a good strong fermentation. I also oxygenate all of my batches post heat exchanger. I over pitch as well. It all adds up to very very consistent and repeatable fermentations that are fast and predictable. the added cost is very insignificant to my bottom line, especially compared to the possibility of a dumped tank(lost time). BUT I am not really a homebrewer. I have a lot of ingrained(pun intended) habits carried over from my previous life!

Happy to help with any recipes and such! just got back from vacation and getting my ass handed to me.

 

[Sandy Feet]

I just pitch heavy, but that is a little more expensive LOL.