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Joined 2 years ago
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Cake day: June 20th, 2023

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  • I would say the reason something like TOSNA goes against the manufacturer’s directions is because the manufacturer just provide a “generic” usage recommendation (e.g. 1.5g per gallon or 1/2 tsp per gallon) when they amount you use should absolutely be customized to the batch you are making. I would argue that the most important part of TOSNA isn’t the fact that the nitrogen sources are “Organic” (although I do firmly believe that organic nitrogen sources (i.e from dead yeast cells) that do not contain DAP lead to fewer temperature spikes from rapid fermentation and therefore produce far fewer fusel alcohols and therefore require less aging time to “mellow”), but that it is the fact that it is a “Tailored” protocol, taking into consideration not only the total volume of must, but the gravity of that must, the nitrogen requirements of the yeast being used for the fermentation, whether there is fruit being added which would reduce the extraneous nitrogen required to be added for healthy fermentation etc.


  • I would guess YAN is more important because what’s the point of having free nitrogen if the yeast can’t actually utilise it.

    I’ve never done experiments between SNA and front loading all the nutrients. I don’t find the staggered additions difficult to do or a burden and I’m typically degassing/oxygenating anyway for the first few days. Plus it gives me an opportunity to take samples and see how fermentation is progressing.

    Sure it’s technically more work than the one and done method of front loading but not enough of an added burden that it’s too much effort to bother.


  • I don’t often use nutrients when I’m brewing beer unless I’m making a big beer (>8% A.B.V.) and I want to ensure a nice healthy fermentation. I do however use nutrients every single time I make cider/wine/mead since the fermentables here do not provide enough FAN (Free Amino Nitrogen) and so without them fermentation is sluggish, throws off a ton of sulfur and often requires a long conditioning/aging time to get to a point where I would want to drink it.

    As for the actual nutrients I use, for beers I will use Wyeast Beer Nutrient Blend and for mead I rehydrate dry yeast with Go-Ferm and do a Staggered Nutrient Addition of Fermaid O over the first 4 days of fermentation along with oxygenating/degassing with pure O2 through a sintered stone.








  • By homepage I mean Frontpage (the screen with all the posts that loads when you open the app). Swiping from left to right from a post itself takes you back to the Frontpage but swiping from left to right from the Frontpage does nothing (this is what I want to open the hamburger menu). I have swipe navigation enabled and use it to navigate throughout the rest of the app. There is currently no way to open the hamburger menu via a swipe action from the Frontpage (you have to tap the 3 lines at the top of the screen which is not easy to do with 1 hand)