« on: August 17, 2013, 10:21:07 AM »
Just read the latest BYO issue and Chris White has an article entitled "Brewer's Yeast & Brett Fermentation Flavors". Great article and a good issue. Quoting from the article: "Many breweries make it a practice of adding food grade zinc sulfate, zinc chloride, or Servomyces (dead yeast loaded with zinc) to their wort at knock out in order to prevent acetaldehyde off-flavors." I have tried Servomyces ($$) before to improve fermentation and wasn't impressed it made much of a difference to my beers. Production breweries are trying to get these beers to tap quickly, so makes sense in that scenario rather than leaving the beer of the yeast cake to clean up acetaldehyde. Little zinc is suppose to be good for general yeast health. Trying to figure if this addition benefits homebrewers in any way.