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> Date: Sat, 20 Feb 1999 17:22:31 -0800
> From: Tom Barr <tcbiii at pacbell_net>
> Subject: Yeast/CO2
> Thanks to fellow who suggested using Champagne yeast.It's working great.
> For those of you out there who haven't tried it,It handles higher
> alcohol concentrations than the baker's yeast. So it uses more of the
> sugar(rather than 10% like baker's yeast),produces more CO2 and last
> longer between broth changes,thus saving time and money. It's also
> cheaper than the baker's yeast, aleast where I buy it.Can we get
> *months* out of a brew system ? Won't that be great!! Using this brew we
> are getting close to the high pressure cylinders on the refill times !
> Takes up less room than cylinders(most) too.I'm looking foward to seeing
> how long I can get a good production of CO2.
> Tom Barr AGA
Does anyone know of a mail order source or a common local supplier for