Hagen versus homemade formula - Page 3 - The Planted Tank Forum

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post #31 of 54 (permalink) Old 06-07-2004, 06:49 AM
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Hi all, I went ahead and tried the DIY gelatin method....

I used green jello and it was real jiggly when i took it out of the fridge. Then, added the water and yeast and baking soda. Room temperature could be as high as 80 degrees due to the weather and so the jello melted... is this normal? will this still work to slow down the co2 production and keep it at a steady rate?

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post #32 of 54 (permalink) Old 06-14-2004, 11:59 AM
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I had two Hagen units connected together on my 33gal and it was sooo hit and miss to whether i got a good mixture from both Hagen packets and my own DIY method.

I changed to a JBL pressurized system yesterday... never again will i mess with this yeast method on larger tanks! I still got one going on my 4 gal though.

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post #33 of 54 (permalink) Old 07-17-2004, 02:12 PM
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Jello experiment

Quote:
Originally Posted by Rikko
Hagen uses:
4oz sugar
12oz lukewarm tap water
4oz empty air at the top
1mL yeast (I've used non-quick rise baking yeast and wine yeast)
4mL baking soda
Have been using the above recipe in a 1 liter bottle for my 12 gallon tank. I decided to experiment by adding 2 envelopes of Knox gelatin after boiling in the microwave. Waited til the mixture cooled to the proper temp to add the yeast. Let it sit overnight, loosely capped. The gelatin did set up, resulting in it rising just like bread dough . By breakfast it was coming out of the top of the bottle, so it was relocated to the kitchen sink. By the end of breakfast it had fallen. Obvious answer is to use a bigger bottle. Has anyone else experienced this with jello CO2?
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post #34 of 54 (permalink) Old 07-18-2004, 02:58 AM
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how long are you guys getting your homemade mixes to last? I've been using a home made mixture similar to this

Originally Posted by Rikko
Hagen uses:
4oz sugar
12oz lukewarm tap water
4oz empty air at the top
1mL yeast (I've used non-quick rise baking yeast and wine yeast)
4mL baking soda


and for me the co2 only lasts 1 week. in the beginning, it would produce like 1 or 2 bubbles a second, but then towards the end of the week it falls to 1 bubble every 5 seconds untill it stops after the 1 week is up. I remember when I was using the store bought hagen mixes 2 out of the 3 packages worked and lasted for 2 weeks each.

any tips for getting the homemade mixture to last longer?
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post #35 of 54 (permalink) Old 07-18-2004, 10:26 PM
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Mine usually last 3 weeks (without the gelatin), with a pretty consistent bubble every 2-3 secs. Once it starts to get slower than that, I know it's time to get a new batch going. What kind of yeast are you using?
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post #36 of 54 (permalink) Old 07-20-2004, 11:40 PM
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Wups

Ok, so you're supposed to add the yeast AFTER the jello sets up
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post #37 of 54 (permalink) Old 07-20-2004, 11:51 PM
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if you add it before, you will kill the yeast in the boiling/denaturing process.

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post #38 of 54 (permalink) Old 07-21-2004, 12:10 AM
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Didn't kill it because I waited until it cooled to add the yeast (but added it before the jello set up) so I had all these bubbles growing larger and larger in the jello... ever see the movie "The Blob"?

Well, at least my algae is pearling...
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post #39 of 54 (permalink) Old 07-21-2004, 12:40 AM
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I scaled up and rounded off the first formula I posted and have been doing this one for a couple months now:
2L pop bottle
1.5L water
1/4 tsp yeast (both baking yeast and wine yeast yield the same results)
3 tsp baking soda
1 1/2 cup sugar

I get about 1 bubble per 3-4 seconds with this formula and after 6 weeks it drops to 1 bubble per 8 seconds. I tend to replace it around that time, but my diffuser is always full.

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post #40 of 54 (permalink) Old 07-24-2004, 07:54 AM
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hmm, oh, maybe my problem is with the yeast I'm using. I check and the yeast I bought is the "highly active" rapid rise baking yeast, instead of the regular baking yeast.
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post #41 of 54 (permalink) Old 07-24-2004, 05:49 PM
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Highly active is fine, the date is what is important. Once a packet is open, you need to store it in the refrigerator or it dies over a few months. Take note of the date when you buy it, it will expire unopened if it is old enough.

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post #42 of 54 (permalink) Old 07-28-2004, 11:20 AM
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Is it just me or is the champagne yeast a bit "slower" than bread yeast? I seem to get fewer bubbles per second with it (which might be better with smaller tanks), and it seems to take a bit longer getting started.

Well, at least my algae is pearling...
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post #43 of 54 (permalink) Old 07-28-2004, 02:59 PM
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brew yeasts seem to hate baking soda

I found that both the wine yeast and the beer yeast seem to hate baking soda, I think they are suited to acid, but not suited to basic. OTOH bread yeast is fine with baking soda.

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post #44 of 54 (permalink) Old 07-28-2004, 05:31 PM
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I also find if I activate the yeast (Make sure the water is between 105-115 degrees Fareinheit) that I get awesome results. Bubbles start rolling almost instantly.

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post #45 of 54 (permalink) Old 07-29-2004, 07:36 PM
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Does the homemade formula smell as foul as the Hagen mix? I made my first change on a Hagen kit yesterday and the stench would gag a maggot.

Also, if I switch to the homemade mix, what will wash that smell out of the cannister and leave it safe for future use?
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