Asked the LHBS to throw some yeast nutrient in the bag and notice that I now am the owner of 'Go-Ferm Yeast rehydration nutrient' which from what I can find is for wine making. Anyone have any experience with this stuff? Directions say 'add to 95 degree-105 degree hydration water and then add active yeast'. I'm making a 2 qt starter from a Wyeast Cal Lager smack pack for a Cal Common. Think it'll hurt to toss some in?
