I have seen several recipes calling for different yeast nutrients and I was wondering why? I know there are several yeasts that have a reputation for sticking and they might need a kick start or I guess if you use a nutrient in the boil then this might not happen.
I have never used those yeast and have had very good success with the main brand liquid yeast.
So, why would recipes call out for a nutrient?
I have never used those yeast and have had very good success with the main brand liquid yeast.
So, why would recipes call out for a nutrient?