I read some where that if you add a dry yeast packet into the wort it would have the same affect as adding regular yeast nutrients. I have three packets of Nottingham yeast I have no use for since I only use liquid yeast.
What do you think?
On Deck: Jamil's Extra Special Bitter
Primary: Jamil's Special Bitter
Kegged and on tap: Jamil's English Southern Brown Ale, Jamil's Ordinary Bitter, Chocolate Stout, Jamil's Stout