[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]
Re: DIY CO2 nutrients
> From: Paul Nicholson <paul at eisusa_com>
> I thought about that too, but it's now 60 hours after the flour was added
> to the brew and it's still cranking. One teaspoon of flour is not a lot of
> carbohydrate to add to a two litre mix with 2 cups of sugar. I think it's
> providing vitamins/nutrients for the yeast growth.
> The sugar brews seem to go great for the first two weeks, then they slow
> down to one bubble every 10 seconds, and hang on at this rate until I toss
> them. Perhaps, at the slowdown point, supplemental nutrient, not sugar,
> availbility is slowing yeast activity.
> Pure sugar has no protein, amino acids, or minerals. Some minerals would
> come from the water, and initial protein would be supplied by the powdered
> yeast starter. The sugar is not pure, and there may be traces of nutrients,
> but how much? My theory is that the flour is providing the stuff yeast need
> to build strong bodies.
This should be easy to test. Try adding a teaspoon of sugar after the
yeast has been going for two weeks and see if you get the same
effect. You could also try with adding four at the very beginning.