Beer Forum

So yeah, the title says it all. I made a starter for my Oktoberfest last night and forgot to add the yeast nutrient to it. After searching through the forum for this topic I thought I'd make my own. How crucial is this? The starter was bubbling away this morning and I will be pitching it tomorrow evening after crashing it tonight or tomorrow morning. Is it more for the starter or overall health of the entire product that we use the nutrient?

Also a follow-up that I'm sure has been answered elsewhere but I just thought of it...should I start fermenting warm, say at around 65F, get a krausen then transfer to 48F to finish out, or just start the whole thing around 48F? Using wlp833 German Bock 3 L starter made with two vials dated for expiration 6/29/09.

I wouldn't sweat not using the nutrient.

I like to cool my wort for lagers down to 44-45F I will get it down as cold as I can with my chiller. I will then place it in the fridge to get it to 44. If it takes over night that's OK. I will then use 02 and add the yeast. I usually will add 02 again in about 8 hours. I will let it free rise in temp to 48F.

If it were me, I wouldn't sweat it. It's theoretically sub-optimal, but that doesn't mean that it won't work just as well in practice. Malt has plenty of nutrients.

I don't make a whole lot of lagers, but I've been most successful pitching cold.

Thanks! I didn't think there was much to worry about, but you know how it goes...

Don't sweat forgetting the nutrient in the starter. Just toss the nutrient into the boil with about 15 minutes to go. I routinely add it at the same time as I stick my chiller in there.

Wayne

Right on, thanks Bug. I hadn't thought of doing that!

DiscoFetus wrote:Right on, thanks Bug. I hadn't thought of doing that!

Ideally, you would add nutrient to both starter and wort. I think adding it to the wort is more critical than the starter.

Threw about a teaspoon into the last 15 mins of the boil. Pitched at 55 F, and put it into my fridge to drop to 48 F. Ended up raising the fridge temp to 50 F and within 4 hours had krausen forming. Had a full krausen by end of last night's show and lowered the temp in the fridge to 48 F. So I must say, thanks guys!