Let me preface this, by saying I am new to making slants. I picked up all the necessary supplies, and tried it tonight. There were a few issues.
The agar I bought at the asian store was Golden Coins brand, which was a powder that upon further inspection had sugar as the main ingredient.
Because of this, instead of following the normal recipe, I tried to make it more in-line with the recipe instructions. I used a higher ratio of agar than the recipe, in order to make it more firm, as I had read that the PH of the wort can make the agar thin out more than plain water.
Overall, I guess what I am asking is:
1) How firm is too firm, and how do I tell?
2) What impact will the firmness and the sugar content have on the yeast?
The agar I bought at the asian store was Golden Coins brand, which was a powder that upon further inspection had sugar as the main ingredient.
Because of this, instead of following the normal recipe, I tried to make it more in-line with the recipe instructions. I used a higher ratio of agar than the recipe, in order to make it more firm, as I had read that the PH of the wort can make the agar thin out more than plain water.
Overall, I guess what I am asking is:
1) How firm is too firm, and how do I tell?
2) What impact will the firmness and the sugar content have on the yeast?