Someone left a little jar of Crosby-Baker brand yeast nutrient in a drawer in my kitchen. It's a DAP/urea blend, and the instructions printed on it say to use 1 tsp/gal. I'm thinking that's for wine and would be serious overkill for an all-malt wort. Anyone have a recommended dosage for brewing? I'm thinking maybe 3 g for a 6 gal batch.