I add nutrient to my starter wort, but I do not add it to my beer wort. I use MYGP (Malt extract, Yeast extract, Glucose, Peptone) that I prepare for solid media. I can attest to the bullion-like smell of amino acid-based nitrogen sources. Peptone is made via the hydrolysis of protein into its constituent amino acids. I use a soy-based peptone known as soytone when I prepare MYGP. Peptone is also known as protein hydrolysate. Unlike the hydrolysis of starch and sugar, the hydrolysis of protein requires a positive hydrogen ion in addition to a water molecule to break a peptide bond. Like a glycosidic bond, a peptide bond is the result of a condensation reaction.
I came across the thread below awhile ago where someone stated they contacted Wyeast about the composition of their nutrient blend:
Per 1/2 teaspoon in 5 gallons:
Calcium 0.696 ppb
Magnesium 0.928 ppm
Sulfate 13.920 ppm
Zinc 0.635 ppm
Manganese 0.567 ppm
Thiamine 0.241 ppm
Further down in the thread (post #6), someone listed the minerals they found when analyzing a sample of Wyeast nutrient in an X-ray diffractometer.
So why does Wyeast recommend dissolving in warm water before pitching in wort?
I bet most, like me, toss it directly into the boil.
I think just to keep it from clumping up and not fully dissolving. I started dissolving mine recently.
I dissolve mine in warm water, there are larger chunks that need a good break up with a spoon, and you will see a little foaming action in warm water. To me it is like hydrating dry yeast before using it in the recipe for bread or pitching into beer. If proofing bread you will eventually see the yeast start to blow up if not rehydrated in warm water, but it wont be evenly distributed throughout the dough (probably not the best description but meh it works). So I just assume breaking it up in 2:1 ratio water:energizer/nutrient is just enough to help it dissolve in the wort.
I always use it for my starters. My question is, can you use too much? I find myself dumping a teaspoon into my starter boil. Never had any problems but I thought I would run the question by everyone.
Sure you can. There’s a threshold for taste for pretty much anything - exactly what that is for nutrient is anybody’s guess. IMO there’s no need to use more than Wyeast states - I use the 1/2 tsp for 5 gallons.
I know an award winning lager brewer that expressly has it listed as an ingredient in his Helles recipe! So, I assume it must have a taste threshold - and I use it every time FWIW.
Some of the trace elements are needed for yeast health, and if you go too far over that trace level it becomes toxic for the yeast.