10-15-2007, 10:48 AM
Join Date: Jan 2007
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| | Re: The Nyberg CO2 Method
Originally Posted by jeremy1
So, can this method be used with the first set up? I'm confused about leaving the yeast in the container from previous batch. Do I have to add yeast to my initial set up. This is my firt time using the fermentation method. thanks.
depends on the yeast - "top fermenters" - most bread/baking yeasts - this won't work as the stuff at the bottom is dead. Beer/Champagne yeasts - "bottom fermenters" - this works well. If you're totally out of yeast, I'd suggest mixing old stock well, pouring 95% out and keeping the remainder. If it wasn't totally exhausted, you'll get a restart (probably a bit slow).
Other concern: Baking Soda - I've read that the change in pH is a lot less stressful on the yeast than the presence of excess Na ions is, so it's probably best to skip the baking soda.