Do I NEED a Yeast Nutrient ?
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As I mentioned in another thread, I washed my last batch of yeast (Cry Havoc), but wound up with a very thin layer of yeast at the bottom of my jars. I'm planning on using this yeast in a Pale Ale very soon, but I'm concerned about the amount of yeast.
A friend of mine, who owns a mom-and-pop Italian specialty store, gave me a small jar of Carlson yeast nutrient (Urea and ammonium phosphate) that he uses when he makes wine, and suggested that I might want to try using it. Considering that he makes wine, and not beer, and he rarely even drinks beer, his advice is a little...suspect ?
SHOULD I use the nutrient in my starter, or if I start the starter off small, and step it up over a day, will that give me enough viable cells ?
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