What does everyone do regarding yeast nutrient? I have rarely, if ever, used yeast nutrient at the homebrew level. I always pitch a healthy amount of yeast (per Mr. Malty) and properly aerate the wort. Never had attenuation issues that I believe were caused by pitch rate or aeration. Is there any reason to believe that my current practice wouldn't translate to the commercial level? Incidentally, we are going to invest in a 30bbl system with 4 x 60bbl fermentors.
I've read a few threads over at Probrewer.com where there seem to be equal numbers of brewers who use products like YeastX and those who just rely on proper pitch rates and O2. It also seems like there are brewers who avoid YeastX because they don't know the chemical composition and don't want unknowns in their beer (which seems like a valid concern to me).