At least fullgrain brewers should not worry about nitrogen demand ever, unless some explicit nitrogen removal was done. There is usually saturation amount of bioavailable amine groups in wort.
Comment on Brewing with "High Voltage" yeast
Gradually_Adjusting@lemmy.world 1 week agoHoly smokes. What’s this about “very high nitrogen demand”? Do you think it needs extra nutrients/DAP?
alzymologist@sopuli.xyz 1 week ago
Gradually_Adjusting@lemmy.world 1 week ago
I know you’ve got the experience advantage on me, so I’ll take that onboard. I bet it’s still an issue with mead making though. I would love to make a high ABV mead without having to fuss about step feeding.
alzymologist@sopuli.xyz 1 week ago
I can share an arcane secret here: I don’t do step feeding. After a volume of complex theoretical and experimental science (and mysticism, as it often happens upon consuming statistically meaningful amounts of mead samples, blanks, etc. - fortunately, it’s not distilling, thus no methanol, not even once blind!), we’ve came up with ultimately awesome slow release nutrient: almonds! Just 1g of slightly cracked (not crushed, or you’ll regret it) nuts per liter, let them float, separate on secondary fermentation or on bottling, does not matter much. ABV 14+ easily and reliably.
Other nuts we checked (we’ve looked into quite a lot, hazels included) are nutritious too, but release noticeable amounts of oil. Pine nuts are of special note, they made yeast go crazy overboard, but the product was barely drinkable due to bitterness, oiliness, and general skew.
For nutrition, it seems, nitrogen and vegetable oil are equally important. According to Dr. White, addition of fatty acids to yeast as nutrient promotes cell wall growth, even to the point that it might be possible to achieve efficient exponential growth with very low oxygen content. Nitrogen available from almonds proteins is slowly released and (I suppose) makes yeast adjust cellular machinery to actually process complex materials into its own proteins. So, it’s balanced diet!
And, as another, even more natural approach, - don’t refine honey too much, let some pollen go through. Pollen is pretty much most appropriate protein rich nutrient in existence, and it also imparts lots of flavor, naturally.
There you go. Very simple stuff.
DolphinLundgrin@aussie.zone 1 week ago
This is awesome! Thanks for the write up!
Gradually_Adjusting@lemmy.world 1 week ago
This is easily the most interesting thing anyone has said to me on the internet in ages.
Why cracked and not crushed? Does the powder mix and create a weird residue?
MuteDog@lemmy.world 1 week ago
More evidence that this is a kveik derived strain. Kveik are well known for needing a lot of nutes, that’s part of why they are able to ferment so quickly. As long as your wort is above ~1.050 you probably don’t need to add any additional nutrient. If you’re making mead or wine with it, then you’ll want to add more than normal.
Naich@lemmings.world 1 week ago
This one started off at 1.054 and ended at about 1.008. It’s almost certainly a strain of kveik. I’ve used it before and it gives a very clean flavour.