|11-24-2002 09:16 PM|
I would never have thought of that. I agree, how old are you? Did you figure that out all by yourself or did "mom" help?
It sounds quite reasonable and at the very least worth trying! :hehe:
|11-24-2002 08:15 PM|
|m.lemay||Makes a whole lotta sense. How old are you again? Let me know how it works out.|
|11-24-2002 05:57 PM|
Well, I just add it because of what it may be doing, not what it I know it does.
Yeast needs more than sugar and water to ferment, it requires other nutrients of which some are found in water. Lots of time the reason your yeast stops is because of lack of the micronutrients, not because of alchohal levels being too much. I add flour because it has several nutrients which might be useful to the yeast. You are better off if you get "yeast" nutrient from your local brewing supply store, but I just add flour for what it could do.
|11-23-2002 07:12 PM|
|m.lemay||Thats the first time I've seen flour in a CO2 recipe. What does the flour do, extend the life of the yeast?|
|11-23-2002 06:46 PM|
This is what I use for my DIY Yeast CO2 setup for a 1 gallon bottle.
- 4 cups sugar
- 1/4 tsp yeast (fast acting)
- 2-4 tbls bread flower (or any other flower)
- fill water to about 2 inched from top.
It has been going strong now for about 2 weeks and I get about 8 ppm on a 55 gallon. It is not that much, but I am planning on a pressurized system soon anyway.
|11-21-2002 11:25 PM|
OK, Whats your mixture and what kind of ppm do you get with it?
I see DIY yeast CO2 plans in more than one place while checking forums, each with a different mixture. I am curious if there is a best formula to use and if so.... what is it? How many bubbles per min do you get and how does that relate to your ppm? Don't forget to state what size tank.
I'm assuming that all of our reactors are functioning properly to mix the CO2 with the water. :hehe: