I don't think the nutrient is really necessary, particularly if you used a starter instead of just pitching the yeast as-is from the packet.Brewed this yesterday and I forgot about adding the yeast nutrient to the boil. Used Trappist High Gravity (Wyeast Labs #3787). Will I have issues with fermentation or will it just be a longer time in primary?
Ah, I see... DMS. According to an article on Beersmith's site:
"The half-life for DMS is 40 minutes, so half of the DMS will be boiled off in a 40 minute vigorous boil. So if we do the math, a 60 minute boil gets rid of 64.7% of the DMS and a 90 minute boil rids us of 79% of the DMS. That is why most experienced brewers recommend a 90 minute or longer vigorous boil."
From what I have read (especially with pilsners) some homebrewers can taste the extra DMS left from a 60 minute boil vs 90 and some cannot. Oh well, it might end up being a Golden Strong Corn instead, LOL. We will see
158 degrees.90 min boil plus a quick chill will cure most DMS issues. I can't remember the exact break point but I want to say it's around 100f when SMM (the DMS precursor) will stop converting to DMS. So a longer, vigorous boil plus dropping your wort below 100f quickly will usually avoid issues.