Food grade diammonium phosphate. Yeast nutrient.
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|Use||for the production of 20 L of all-sugar based wort with an OG of 1.032, add 2,5 g of diammonium phosphate during yeast pitching, and 2,5 g after 36-48 h.|
Diammonium phosphate increases the free amino nitrogen content of wort, aiding a correct yeast protein metabolism and promoting a healthy fermentation. Viable both for non-barley malt worts (e.g.: hard seltzer sugar worts, cider, various fruit worts…) and for low FAN malt worts (e.g.: in case of high percentages of adjuncts like sugar, rice, corn...).