by cpa4ny » Wed Feb 19, 2014 9:15 am
I always use yeast nutrients - either Wyeast Nutrient Blend ("WNB") or Servomyces.
For the former - the dosage is 1/2 teaspoon and for the latter - it is one tiny capsule.
Given these de minimis amounts, I think that whoever on the interwebs is trying to blame the yeast nutrients for the off-flavors, may want to re-examine other aspects of their brewing.
Couple of tips:
1.) For WNB, I give it additional crush in a mortar with a pestle to turn it into a sand-like substance. Then I mix it in half a cup of boiling water and mix that into the wort.
2.) For Servo, I noticed that sometimes a capsule doesn't melt even after a 10-minute boil. So when I use a Servo, I would just open the capsule and dump the nutrient contents into the boiling wort.
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20L BM user from Singapore