I've got a Hagen set-up, but I've gotten a couple of duds in the formula packages (dead yeast, I'm guessing). I've checked all the stores in my neighbourhood and all the formula they have in stock is pushing the 18 month expiry date marked on the packages.
So I'm thinking of keeping the Hagen bottles, but making my own formula. I've seen the recipes posted all over the place, but the one piece of information I never see is what kind of yeast to use? Is it regular "traditional" yeast? Or "instant" or "fast-acting" yeast?
And does anyone know the purpose of the "stabilizer" that's provided with the Hagen formula?