Can / Should I Prime with enhancer?

[escapizm]

Hi everyone.

Q1)

I’m bottling tomorrow afternoon my Whery kit and wondered if id get better body (I like a "thick" pint) if I used beer enhancer to prime instead of sugar.

If so how much, would it be 85g as per the sugar prime. I intend to buy second FV and put bottle stick in it and prime in it.


Q2)

Can I use the remaining enhancer in the future as aid for yeast starter, will it keep if in air tight container and finally how much water to enhancer should I use for starter.

Thanks.

[anomalous_result]

I’m bottling tomorrow afternoon my Whery kit and wondered if id get better body (I like a "thick" pint) if I used beer enhancer to prime instead of sugar.

Not noticeably so - you've used a kilo or so of sugar/enhancer so 50 - 85g of one or the other doesn't make a huge difference.

If so how much, would it be 85g as per the sugar prime. I intend to buy second FV and put bottle stick in it and prime in it.

Sounds about right, to taste really but I wouldn't put much more in. The second FV is great, mix the sugar with boiled and cooled water to help it mix quickly.

Can I use the remaining enhancer in the future as aid for yeast starter, will it keep if in air tight container

Yes and yes (the enhancer that is).

how much water to enhancer should I use for starter.

I'm not sure on the benefit of using a proper 'starter' for a kit as they tend to be used for liquid yeasts where more than the yeast supplied in the vial is needed to be pitched. For kits a simple rehydration of the supplied yeast ought to be enough in half a jug of boiled and cooled water.

[escapizm]

I'm not sure on the benefit of using a proper 'starter' for a kit as they tend to be used for liquid yeasts where more than the yeast supplied in the vial is needed to be pitched. For kits a simple rehydration of the supplied yeast ought to be enough in half a jug of boiled and cooled water.

I was thinking more towards permitting fermentation to begin ASAP as I’ve read (on here I think) the wort is vulnerable in the early stages to bacteria until alcohol is produced.

Thanks for reply.

[anomalous_result]

I was thinking more towards permitting fermentation to begin ASAP as I’ve read (on here I think) the wort is vulnerable in the early stages to bacteria until alcohol is produced.

Thanks for reply.

You're right to an extent, you definately want to give the yeast as good a start as you can, but as long as you've taken decent precaution through your cleaning regimen and rehydrating the yeast half an our or so before pitching it ought not to be too much of a problem. I'm a big fan of keeping things really simple, and if you haven't got experience in certain areas they can seem complicated, so I haven't bothered with liquid yeasts yet.

Haven't posted in a while so might be a bit rusty myself, keep asking questions if you're unsure.

[stevezx7r]

The whole "get the yeast in asap" is meant to mean don't leave it overnight if at all possible. Once the yeast is in (within minutes usually of making the wort) it start to propagate and take over it's surroundings. The likelyhood of the wort spoiling is unlikely in such a short amount of time, unless you prepare your wort after a shift down the mine and like to eat lots of fresh fish over the fv

I would recommend cutting the yeast pack with scissors then throwing it's contents onto your cool wort before givng it a good stir

[brysie]

hiya.

as your beer enhancer is half glucose half spraymalt, and as spraymalt doesnt ferment as completely as glucose, i would probably
use a little bit more - say 20/25%.

with regards to using it in your yeast starter, im sure it would be fine but if the instructions say `sprinkle .....` then sprinkle.
and for a thick pint,its gravy granules or all dsm instead of beer anhancer.

[escapizm]

brysie

I notice in your signature youve added muscavado to Wherry, what does that do to the final product?

escapizm

[brysie]

well at first i thought id screwed the pooch on that one. but....

left for about 6 weeks its improved hugely. tastes a bit like hobgoblin.