Zinc Sulphate Heptahydrate Granular 2,5kg - Murphy & Son

Zinc Sulphate Heptahydrate 2.5 kg from Murphy & Son – zinc as a yeast nutrient

Zinc Sulphate (zinc sulphate heptahydrate) from Murphy & Son is a simple source of zinc, a nutrient yeast needs to grow and ferment well. Zinc is often lacking in wort. Worts typically contain only 0.04–0.10 ppm zinc, and research has shown that supplementing up to 0.5 ppm stimulates yeast growth and improves fermentation.

Please note: This product is only available in Norway.

Zinc acts as a cofactor for several yeast enzymes, including alcohol dehydrogenase, which yeast uses to produce alcohol and CO₂. Zinc sulphate can also reduce sulphury notes in beer, as the zinc reacts with hydrogen sulphide from fermentation and precipitates as insoluble zinc sulphide.

Benefits

• Improved yeast growth
• Faster fermentation
• Fewer sulphury notes
• Concentrated product that is economical in use

Signs of zinc deficiency

• Long lag phase before fermentation starts
• High pH
• Stuck or sluggish fermentation
• Poor fining

How to use Zinc Sulphate

• Add to the kettle at the end of the boil, or mix with a little wort and add to the fermenter.
• Typical dosage: 0.045–0.11 g per hectolitre, giving 0.1–0.25 mg/L zinc (Zn²⁺).
• Dosage may vary with yeast strain and grist composition.

Technical data

• Contents: zinc sulphate heptahydrate
• Pack size: 2.5 kg
• Storage: in the original container, tightly closed, cool and away from direct sunlight
• Shelf life: 3 years from date of manufacture when stored correctly

Safety

• On contact with skin or eyes: rinse immediately with plenty of water.
• Avoid creating and inhaling dust.
• Read the safety data sheet before use.

Frequently asked questions about Zinc Sulphate

Why does yeast need zinc?

Zinc is a cofactor for several yeast enzymes, including the one that produces alcohol and CO₂. Without enough zinc, fermentation can start late, run slowly or stall.

How much should I use?

According to the data sheet, the typical dosage is 0.045–0.11 g per hectolitre. That is about 9–22 mg per 20 litres, so you need very little.

When do I add it?

At the end of the boil in the kettle, or mixed with a little wort and added to the fermenter.

Can zinc remove sulphury notes?

Zinc sulphate can reduce sulphury notes, as the zinc binds hydrogen sulphide from fermentation as insoluble zinc sulphide.

Related

• Enzymes and other
• Murphy & Son

Technical data sheet

Safety data sheet