Hi, I am brewing all grain with no less than 70% barley malt.
I understand malt provides most nutrients with the exception of Zn and Cu.
To offset this deficiency, I've been adding 2gr Wyeast nutrient to a 5 gal batch and placing a piece of copper in my kettle during boil (no other source of copper in my equipment).
Is the use of nutrient really necessary? Is it possible that I am ending up with too many FANs to a point where off-flavours may develop?
(I haven't noticed any off-flavours, but then again I don't know how off-flavours derived from excess FANs taste like?)
thanks
I understand malt provides most nutrients with the exception of Zn and Cu.
To offset this deficiency, I've been adding 2gr Wyeast nutrient to a 5 gal batch and placing a piece of copper in my kettle during boil (no other source of copper in my equipment).
Is the use of nutrient really necessary? Is it possible that I am ending up with too many FANs to a point where off-flavours may develop?
(I haven't noticed any off-flavours, but then again I don't know how off-flavours derived from excess FANs taste like?)
thanks