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Cellar Science

FERMFED DAP Free Yeast Nutrient

FERMFED DAP Free Yeast Nutrient

The ideal nutrient blend for beer fermentations, FermFed DAP Free is a 100% natural formulation derived from the autolysis of very specific yeast strains naturally high in free amino acids, sterols, mannoproteins, zinc, magnesium, and niacin, along with vitamins B1, B2, B5, B6, and B12 for a complete yeast health regimen.  As the name suggests, this unique formulation does not contain the traditional inorganic diammonium phosphate, but does provide organically derived nitrogen. Help your yeast start fermentation on the right foot with FermFed DAP Free by CellarScience®.
FermFed DAP Free vs Regular FermFed
Regular FermFed contains DAP, diammonium phosphate, which is an inorganic nitrogen source. If you know your fermentation needs nitrogen, typically in non-malt fermentations such as wine, DAP is more readily processed by the yeast than the organic nitrogen found in FermFed DAP free. However, if the DAP is not processed by the yeast, and left behind in the beer, there is a higher risk of off flavors. At the suggested usage rates, FermFed DAP Free provides 30ppm of organic FAN, Free Available Nitrogen, while FermFed provides 38ppm of inorganic FAN. 
For Use in Hard Seltzer
We have found that FermFed DAP Free is the preferred nutrient mix for Seltzer fermentations, with the organic nitrogen component being more than enough nitrogen to support a healthy fermentation. For high alcohol fermentations closer to 10% ABV, multiple additions of FermFed DAP free are required.  
How Much Do I Add and When?
The general recommendation for most beer fermentations is to add 1.5 grams per gallon. Mix the nutrient in a small slurry of water and add to the fermentation prior to pitching yeast.  
How it Works
The different components of FermFed DAP Free work in different ways to feed and protect your yeast.  
  • The complex and organic nitrogen in FermFed DAP Free helps eliminate excessive yeast growth in the initial phases helping to reduce fermentation heat spikes at the start of fermentation. 
  • Included sterols make the yeast membrane more resistant to alcohol and to high temperatures. 
  • The collection of B-vitamins along with zinc and magnesium are essential for enzymatic activity, alcohol tolerance, and yeast health. 
  • Mannoproteins help avoid the aromatic stripping during the fermentation by binding esters and terpenes and not allowing them to be driven off by CO2. 
  • The included yeast hull components act as receptors to bind up fatty acids that can accumulate and cause stuck fermentations.

For a full yeast nutritional plan, use FermStart when rehydrating yeast.

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