I thought I would ask some questions.
Who uses nutrients? What do you use them in and which ones do you use?
There seems to be lots of ways to use nutrients in things like mead, wine, and even cider. Many people even debate whether and when they are actually needed especially in the mead space.
I’ve even been blocked before for suggesting SNA (Staggered Nutrient Addition) is unnecessary or elitist even though it’s a recent invention.
I use nutrients when making big beers (>9% ABV), otherwise i dont bother with it. I just add them in the last few minutes of the boil before i chill the wort.
Bought a blend at my local brewing store, cant remember the name/brand. I’ve used a pack of bakers yeast in a pinch as well, works just fine too.
I thought beer grains had some nutrients in them. I guess you guys have it easy compared to us. There are some people who use 3 or 4 different nutrients in the same mead, I can’t tell if they are crazy or that’s actually helpful.
Wort absolutely has some nutrients in from the malt, but when brewing high ABV beer you get a better end-product if you help the yeastie-boys get a good start with extra nutrients.
I do think that a lot if people are overthinking and way overengineering nutrient additions. Sure there might be a theoretical benefit to doing it in a specific convoluted way, but that doesnt necessarily mean it actually makes a perceptible difference in the taste of the finished product.
I chose to use finished blends for both my ciders and beers, as opposed to making my own blends, because its easier and works just fine for me.
That the thing they still use nutrient blends, it’s just for some reason they decide to mix several together along with chemicals like DAP.
I think I am coming to the same conclusion to be honest. You don’t strictly even need nutrients, so why they feel the need to add so many in ultra-complicated ways I don’t know.