When is best to add yeast nutrient? In the wort boil? After the wort is cooled? Only in the starter? When you pitch yeast?
I ask because of an observation of my starter wort. I boiled it in a glass flask last time instead of a SS pot, and I notice the wort got very dark. I know melanoidins form as you boil the wort, but this seemed excessive. I checked my yeast nutrient, and it has a lot of DAP in it. I know that people making syrups also use DAP in making dark Belgian candy syrups. I am wondering if the DAP I added to my starter wort caused the excessive darkening, resulting in the DAP being sequestered into melanoidins and no longer available to the yeast a free nitrogen. Maybe I should add it at the end of the boil, or once it is cooled?