Would the addition of the following help the yeast when they undergo cell division?

[ATTACH]309[/ATTACH]
(Yeast that was used by brewers and is now dead. From the Red Star website: "Brewer's yeast is a by-product of the brewing industry. After 5-10 succeeding beer fermentations, the yeast, due to increasing contamination, loses its viability and activity and is no longer acceptable for making beer. The yeast then becomes surplus and can be used for the production of food flavors, feed formulations or as nutritional yeast food. Brewer's Yeast is a dried, inactive yeast that has no fermenting power. It is sold for its nutritional qualities as it is very high in at least 10 separate B-vitamin factors."

Would anything in the ingredients listed be bad for the ferment?

For a 5 gallon batch size, what would be an acceptable amount of this product to use?

When would be the proper time to add this inactive yeast (boiling water, cooking the mash, pitching the yeast, etc)?

I use it in all my washes as well. It functions as a yeast nutrient. I put it in ( roughly an eighth cup) when cooking the mash

Figure it would free more nutrients for availability, kinda like making tea; and to minimize potential infection

Yep. Unless I'm misunderstanding a term, I boil everything to melt sugar and sterilize all ingredients except enzymes when used and the yeast; add the last two when it cools

"""I just wonder if heating the hulls produces any other products""
I suppose it could but then again so could cooking the mash as well. I'm not worried about it; I'm more concerned with an infected mash/wort/wash....it happened to me once. Early in my readings it was noted to put ""B"" vitamins in, yeast hulls has plenty of that and other nutrients. A plain sugar wash has nothing so YH is a good fix"

I think the reason for the dead yeast in the ferment is for the live yeast to have material for their cell division during the oxygen phase.