[KellerBrauer]

I wonder why we have such a variety of results.  Some see long lag times, others don't, uwwong the same procedures.  What do you suppose makes the difference?

That's an excellent question.  I was wondering the same thing.  I attribute the difference to the water perhaps or possibly the wort composition???  Great question.  Ill be watching the responses.

[BrewBama]

Do the ones getting a long lag use yeast nutrient?  If so, what brand, how much, and when is it added?

I used to get long lags but I began pitching more yeast and using yeast nutrient. The OP pitched plenty of yeast...


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[denny]

Do the ones getting a long lag use yeast nutrient?  If so, what brand, how much, and when is it added?

I used to get long lags but I began pitching more yeast and using yeast nutrient. The OP pitched plenty of yeast...


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I still use 1 pack unrehydrated for 5.5 gal. up to 1.060 OG.  I try to use yeast nutrient, but I occasionally forget and it doesn't really seem to make much difference, at least in lag
 time. 

[HopDen]

Do the ones getting a long lag use yeast nutrient?  If so, what brand, how much, and when is it added?

I used to get long lags but I began pitching more yeast and using yeast nutrient. The OP pitched plenty of yeast...


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I never use yeast nutrient. All the nutrients that your yeast need should be in a properly done mash. That is, in mine, RO water that has had all of the required salts and the use of fresh ingredients.

[BrewBama]

Zinc can be deficient even in all-malt worts, because most of it tends to be lost during lautering. Extra zinc can be added in mineral form (ZnSO4 or ZnCl2), or it can be incorporated in a nutritional product.

To get around the law, German brewers would incorporate zinc plumbing fittings in their breweries, or add zinc chains to the rakes or simply add live yeast to the boil kettle.

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[denny]

Do the ones getting a long lag use yeast nutrient?  If so, what brand, how much, and when is it added?

I used to get long lags but I began pitching more yeast and using yeast nutrient. The OP pitched plenty of yeast...


Sent from my iPad using Tapatalk

I never use yeast nutrient. All the nutrients that your yeast need should be in a properly done mash. That is, in mine, RO water that has had all of the required salts and the use of fresh ingredients.

Using yeast nutrient can be a help if you reuse your yeast.  But I agree it's not crucial.

[TXFlyGuy]

From the Fermentis website...and they state no nutrients needed:

Fermentation starts immediately, but significant CO2 release and aroma formation will only be perceptible after 12 to 24 hours for ale yeasts and 16 to 32 hours for lager yeasts.

[hopfenundmalz]

Zinc can be deficient even in all-malt worts, because most of it tends to be lost during lautering. Extra zinc can be added in mineral form (ZnSO4 or ZnCl2), or it can be incorporated in a nutritional product.

To get around the law, German brewers would incorporate zinc plumbing fittings in their breweries, or add zinc chains to the rakes or simply add live yeast to the boil kettle.

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At a family brewery in Niederbayern, the brewer had gotten yeast from his buddy a couple of towns over that brews more often. It was a big tub of yeast. Looking at pictures last year, I did a double take, it was galvanized, i.e. zinc coated. There are ways around the BHG.

[BrewBama]

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[narvin]

Do people aerate with dry yeast?  In theory you don't need to, but regardless of how the beer turns out it could change the lag time.

[mabrungard]

I can't envision why yeast nutrient would aid lag time. In that early stage, yeast are just acclimating and not actually reproducing in great number or exhausting their internal nutrient stores.

With regard to zinc, many raw water supplies have zinc in them. But if you're using RO water, any zinc that might have been in the water is gone due to the RO process. Adding zinc is an important necessity when brewing with RO water. Eventually, your yeast will run out of zinc and this ferment or future reuses will suffer.

[ynotbrusum]

I can't envision why yeast nutrient would aid lag time. In that early stage, yeast are just acclimating and not actually reproducing in great number or exhausting their internal nutrient stores.

With regard to zinc, many raw water supplies have zinc in them. But if you're using RO water, any zinc that might have been in the water is gone due to the RO process. Adding zinc is an important necessity when brewing with RO water. Eventually, your yeast will run out of zinc and this ferment or future reuses will suffer.

+1 Martin.  I use zinc nutrient, because I serially repitch and brew with RO and add back minimal salts in my lagers.  Somewhere (Dr. Bamforth maybe?) I read or heard that zinc was helpful, so I just always add it as my last ingredient in the boil.

[BrewBama]

Well, while I realize it’s anecdotal, all I know is I get faster starts, more vigorous fermentations, and faster complete finishes with nutrient. 

I found it is more advantageous to add it to the FV vs the kettle. I didn’t understand why but I’ve read the nutrients get bound in the trüb and I like to transfer clear wort from kettle to FV.   

[KellerBrauer]

I can't envision why yeast nutrient would aid lag time. In that early stage, yeast are just acclimating and not actually reproducing in great number or exhausting their internal nutrient stores.

I agree 100%.

Nutrients are not always necessary according to Chris White in his book about yeast.  However, as I recall, and I’m paraphrasing here, he says using nutrients will not hurt and it’s better to be safe than sorry.  So, I add 1/2 tsp of nutrient in the final 15 minutes of the boil with every batch.  The product I use is made my White Labs.  I figure: why not?  Now, maybe Chris made this statement to sell more nutrient.....maybe??? 

[TXFlyGuy]

.........I like to transfer clear wort from kettle to FV.

Me too. But many here claim it makes no difference, clear or muddy/cloudy.