yeast nutrient

[johnluc]

Hi all, as i've had no end of crap attenuation from my last six or so brews i thought i might try yeast nutrient, do i buy the expensive stuff ie servomyces or whitelabs or the cheaper Youngs, is there any difference ?
cheers
johnluc.

[john luc]

Go to your chemists and get some zinc tablets and use a half tablet in your boil. You can also use old dead yeast as well for a yeast nutrient.

[MashTim]

Which yeast have you been using?

[far9410]

You 2 John-luc's had me puzzled for a minute, thought you were answering your own question

[johnluc]

thanks for your replies guys, not heard of using zinc tablets john luc might give them a try, and Tim i've been using s04 and wl002 and been getting stuck fermentations for months with both, new thermometer new hydrometer new refractometer, have temp controlled fermenting fridge, been hydrating the so4, starters for the liquid yeast done it all still sticking at between 1018 = 1015, looking back the only thing i have done differently since the onset of all this agro is changing from fawcets to crisp malt, so will go back to fawcets and see what happens.
johnluc.

[dontbother]

Interesting, my last sack of grain was Crisp and I haven't got below 1.018 on the last two brews.
...although I always stick half a teaspoon a yeast nutrient in.

[johnluc]

[quote="dontbother"]Interesting, my last sack of grain was Crisp and I haven't got below 1.018 on the last two brews.

very interesting, has anyone else had any problems with stuck ferments using crisp malt,
johnluc.

[Dave S]

You might also look at your mash temperatures. If you're mashing on the high side, e.g. 68C + it would account for higher FGs.

[scuppeteer]

Never had an issue with crisps, always been a good consistent quality malt. Depending on what you're brewing you may be underpitching and not realise. A rapid start to your fermentation can wear the yeast out before its done its job. I have used S04 a lot commercially and never had a problem, there shouldn't be any need to use a nutrient on a dry yeast or new batch of wet either.

[johnluc]

thanks for your replies guys, i do think my problem may be mashing at too high a temp, very close to 67 -68c so will try my next brew at 64 -66c
johnluc.