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

["S. Hieber" <shieber@yahoo.com>]

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.

sh
--- 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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