Episode 212: Yeast Nutrient: Hard Seltzer vs Wort

The podcast explores yeast nutrient requirements in brewing, particularly for hard seltzer production where sugar washes lack essential nutrients found in malt-based worts. It highlights the roles of carbohydrates, nitrogen, oxygen, minerals like zinc and magnesium, and vitamins for yeast health and fermentation. Different nitrogen sources—DAP, urea, and organic nitrogen from yeast extracts—are compared, noting their impact on fermentation speed, flavor, and potential off-flavor production. The panel recommends against adding proteinaceous material to the hot side due to Maillard reactions and advises adding nutrients with the yeast during fermentation. The discussion also covers yeast selection for seltzer, buffer usage to avoid pH shock, and dextrose as a preferred sugar source.