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Murphy’s Yeast Aid is a blend of yeast extract, inorganic salts, vitamins, amino acids and trace elements formulated to correct nutrient deficiencies in wort.
Brewers yeast needs readily used sources of vitamins and trace elements. Deficiencies of such components can cause the following symptoms:
Application and Rates of Use
The product should be added at a rate of between of 20 and 85 ml per hectolitre of wort. A suitable starting point would be 35 ml per hectolitre. A high rate may be required for a short period, after which the rate of addition can be significantly reduced. With regular use, low rates can be effective in preventing nutrient deficiencies.
The product can be mixed into the yeast slurry about 30 minutes before pitching into the wort, or alternatively mixed with a small volume of wort and added to the fermenter. It can also be added to the kettle at the end of the boil. If Nottingham Ale Yeast is used the product should NOT be mixed with the yeast whilst it is being reconstituted.