Does anyone use "Brew Vigor". I assume its a type of yeast nutrient. I am gonna try to use some to help the yeast out. How should it be added and can it be added again when you rack over to secondary? I am making a dark ale, using Nottingham(Danstar) 11g. My begining gravity was a 1080 which is what I was shooting for 5gal batch. because of the high gravity I used a starter just to help out. Any comments are appreciated, I used 9lbs of Munich extract, and it was a partial grain as well, but I dont have my sheet in front of me. Any comments are appreciated, and next time is there a yeast that will be better for me to use next time?