I have not used yeast nutrient but I know a lot of you do. Would this help move things along on future batches? I get a rapid krausen in the first 24 hours and then it seems to have a long, drawn out fermentation after this. I don't yet have any way to oxygenate beyond shaking. Would nutrient help? I guess I thought for all-grain that there was sufficient nutrient from the malt.
Just wondering since I appear to be headed to my local wine shop (which has lousy homebrew stuff but it's all I've got unless I want to have pails sent to me via Canada Post which would cost about 3X what they were worth).
Buy a wine thief when you're there to get samples out of your carboy.