We boiled yeast for this purpose at an eastern Virginia brewery. We dumped yeast from a conical and saved a few pints back to be used as yeast nutrient in the boil that same day. Seemed to work very well.
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A mashout really doesn't matter in batch sparging, and unless you hold a temp of 170 for 20 min. or more you aren't really doing one. I usually use sparge water around 185-190F so that I can be sure I've gotten complete gelatinization and conversion, not for a mashout.
I thought you don't want your water to be higher than 170 to prevent extracting tannins...
So are most of you batch spargers adding your water at higher temps than 168?
I don't know that I've made a beer without yeast nutrients. I use Wyeast Nutrient blend, a pinch in my starters and 1/2 tsp with 10 min left in the boil.