|Topic Review (Newest First)|
|08-01-2004 01:49 PM|
Originally Posted by observant_imp
Actually the yeast in the Hagen packet is more like 1/8 teaspoon, if the initial rate is too high, you might reduce that some the next time. By accepting a lower initial rate, you get longer production and a more even CO2 level.
In my tanks, with HOB filters, I don't worry about the high initial rate for the filter blows off the excess.
|08-01-2004 03:15 AM|
|Urkevitz||Thats what my recipe is except I only use 1/4 tsp baking soda. I have been going 3 weeks now.|
|08-01-2004 02:56 AM|
The one I printed out is:
sugar to first line
water to second line
1/4 tsp yeast
1 tsp baking soda
I don't know yet how long it lasts, but I'm getting bubbles fast enough so that most rows on the ladder have one.
|08-01-2004 02:34 AM|
which recipe are you referring to? there have been quite a few recipes mentioned...
by the way, in my experience, the jello recipe is too slow...it may be good for a smaller tank say 10 gallon or a 5 gallon that doesn't need as much co2 and can last 3 months...but for my 20 gallon, i had to go back to original 2 cups sugar no jello. it works great.
|07-31-2004 04:38 PM|
Just an update. Cleaned, disinfected, dechlorinated, and used the recipe I found here. I can't believe how much faster it's bubbling. Also, must have forgotten to tighten one of them completely--no leaks but a little whiff of it--smelled yeasty rather than foul.
Homemade for me from now on. Thanks to whoever posted the recipe.
|07-31-2004 05:04 AM|
The odor they're describing is something I've found from the occasional Hagen mix, too. There's no words for it, but it's not the usual boozie-smellin' odor that comes off it.
Actually, it's not an odor. It's a stench. A big one. One that can cloud up inside a room and make it smell for over an hour.
I 'got rid of it' by soaking the containers in a bleach solution for the better part of an hour.
Man oh man, the smell still lingers a bit, though.
|07-30-2004 04:50 PM|
Originally Posted by observant_imp
|07-29-2004 11:36 PM|
|observant_imp||Thanks Zapus. I'll try that. I'll soak it in a dechlorinator when I'm done. I was afraid to mix more--figured whatever it was would contaminate a new batch. I'm going with homemade from here on out. That stink came from the first batch in a brand new unit.|
|07-29-2004 11:18 PM|
|zapus||The Hagen mix I had was so old it wouldn't work, but none of my DIY batches has had a foul odor. Perhaps you had some bacteria contamination. Seems I have heard of this from other posts, so it may be a problem on the manufacturing end. You could use a dilute bleach solution to kill the odor, but I would make sure to rinse it thoroughly so that it doesn't leach chlorine into your fresh batch and zap your yeast.|
|07-29-2004 07:36 PM|
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?
|07-28-2004 05:31 PM|
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.
|07-28-2004 02:59 PM|
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.
|07-28-2004 11:20 AM|
|zapus||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.|
|07-24-2004 05:49 PM|
|anonapersona||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.|
|07-24-2004 07:54 AM|
|rcx_sk||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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