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Re: [AGA-Member] GLOB from DIY Co2 using TAG recipe?

Let us know if you get no gelling. If you changed protein
powder brands, some have emulsifiers added to keep the
powder in suspension when you mix it with a fluid -- helps
attenuate the "Bosco" syndrome ;-)  That could be mucking
things up a bit. If it still gels without mollasses, going
sans protein is what I'd try next, jsut to see if it's the
culprit. Then I'd try a diff brand of protein powder. I've
had pretty good luck with a cheap one call Vege Fuel from
Twinlab. A slight amount of the protein "gums" up at the
top rim but it is minor.

If you add straight ammonia, you have to be careful about a
the amount.

I don't add any yeast when I recharge. At the rate at which
yeast multiplies, the rector is cooking in a few hours
starting jsut from what's left in the bottom when I change
the water mix.

--- SunflwrgrlS@aol.com wrote:

> Thank Sheiber - I do use Ammonium Sulfate (yeast
> nutrient) about a half 
> teaspoon per bottle.  Can I use pure ammonia as well?  I
> was using:  yeast 
> nutrient, molasses, protein powder, sugar, and water.  
> I'm leaving out the molasses for now... 
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