Why FAN Matters in Brewing

Your yeast may be tiny, but it’s got a big appetite and what it eats makes all the difference. FAN (Free Amino Nitrogen) is the main food source for yeast during fermentation. Without enough of it, yeast can get sluggish, stressed, or stop working altogether.

If you want strong, clean, and complete fermentation, measuring FAN is key, especially for high-gravity beers, lagers, and anything using non-traditional ingredients. Let’s take a look at why FAN matters and how testing it helps you brew better beer.

Here’s what FAN impacts:

Brewing Stage	Role of FAN
Wort	Nutrient source for yeast, supports growth.
Fermentation	Affects yeast activity, flavor profile, and attenuation.
Flavor	Low FAN = higher risk of sulfur off-flavors, stuck fermentation.
Stability	Too much FAN = higher risk of contamination or aging issues.

FAN is especially important when brewing:

High-gravity beers (yeast needs more nutrients)
Lagers (clean fermentation depends on healthy yeast)
Repeated yeast pitches (nutrient depletion builds over generations)
Adjunct-heavy beers (corn, rice, sugar = little or no FAN)

What’s a Good FAN Level?

FAN Level (mg/L)	What It Means
< 120 mg/L	Too low, yeast may struggle
120–180 mg/L	Borderline, okay for low-gravity beers
180–250 mg/L	Ideal range for most ales and lagers
> 250 mg/L	Acceptable, but monitor for off-flavors or microbial risks

Key takeaway: You don’t want to wing it. Getting your FAN level in the sweet spot leads to healthy fermentation and a better final beer.

How to Control FAN in Your Beer

Choose high-quality, well-modified malt. It should supply enough FAN on its own.
Mind your mash. A proper protein rest (45–55°C) can increase FAN release.
Add yeast nutrients when needed. Especially for high-ABV or adjunct-rich worts.
Avoid overboiling. Excess heat can reduce FAN availability.
Reuse yeast carefully. Old or overused yeast will need extra help.

Why You Should Lab-Test FAN (Not Just Assume)

FAN isn’t something you can “eyeball.” Two wort samples might look the same but one has enough nitrogen for healthy fermentation, the other doesn’t.

That’s why professional brewers measure FAN using standard methods like:

EBC Method 8.10

At testmybeer.com, we use this lab method to give you precise FAN values in mg/L, so you can:

Adjust your mash or malt bill,
Know when to add yeast nutrients,
Track fermentation consistency batch to batch,
Prevent stuck or sluggish fermentations.

How to Understand Your FAN Test Result

FAN (mg/L)	Interpretation
< 120	Risk of poor fermentation – consider nutrient additions
120–180	Borderline – okay for low-alcohol styles
180–250	Perfect – healthy fermentation zone
> 250	Still good, but keep an eye on off-flavor risk and shelf stability

Final Thoughts

FAN is like fuel for your yeast, it’s invisible, but it makes everything run smoothly. If you’re aiming for consistent, clean, and well-attenuated beer, you can’t afford to ignore it.

Whether you’re troubleshooting a fermentation or building a new recipe, FAN testing gives you the confidence that your yeast has what it needs to do the job.

Want to make sure your yeast is properly fed?

Send us a sample and we’ll test your FAN levels with lab precision and help your beer get off to the best possible start.