Yeast Nutrient(s) and Fusel Alcohol

[omokoro]

I am currently drinking a 11% Imperial Stout brewed last April. Maybe this is unavoidable with a beer this big, but it finishes quite hot. I have read that a lack of nitrogen during fermentation can lead to the development of fusel alcohol. Yeast nutrients such s DAP (Diammonium Phosphate) are purported to be a source of nitrogen for yeast. Has anyone noticed a difference in terms of yeast performance or fermentation quality when using commonly sold yeast nutrients?

 

[KuntzBrewing]

Never used yeast nutrients so can't help you there. But did u oxygenate this beer pre fermentation (I know that was over a year ago if you can remember) also did you control the fermentation temps and pitch enough yeast? High abv beers can have an alcohol taste but not overnoticeable, kinda like wine (its high abv but not terriblely noticable)