CO2 is a bubblin!

PEMfish said:
If he uses 2 cups sugar, 1 tablespoon of active yeast, & hot water in a 2 litter bottle for a 10gallon tank, yes that is to much, not to mention the smaller one.
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with a mix that high, it will work fine for the first week, but the co2 released will be in 2 great of a concentration that the ph can jump big time. Also the faster co2 is produced, the more the yeast is multiplying and producing higher levels of alcohol which in return kills the yeast mixture.
 
k, so i cant quote everyone. but i really appreciate the input. i will try and answer the ?'s so you can help me.

i used 2 cups sugar
6 cups 100 degree water +/- 10degrees- didnt use a therm, but it was hot.
1/4 tablespoon yeast, not a whole?

the 10g is really efficent i think. traps all the bubbles at the bottom of the foam and they get sucked in. none to the top. and i turned my airstone on, with both tanks at night????

the 2L on the 5g might be much i thought. but the airstone doesnt fit just right parrallel with the sponge. so id say half the really tiny bubbles get eaten in the foamed intake and the other half slowly rise to the surface and hit my hornwort till they make it to the top. then they just kinda sit there and move around the top till they pop a few seconds later(30ish). so i think the 5g isnt too bad but not at efficent.

mgamer so i need to (and havnt yet) check my ph 3x a day. then not to be a huge noob. but that will tell me what? if its too low or high to what.....? i thought it was gonna flux a lil but you just beared with it.? i thought the airstone would gas of the excess at night so it would like equal out? i did just buy my test kit a couple days ago.

thanks in advance guys.
 
Using a smaller amount of yeast is a better idea. With a large yeast colony, you get a fast fermentation up front...good for making beer, not so good for CO2 injection. With a smaller yeast colony, you get a longer more consistent fermentation so you don't put off 90% of the CO2 in the first 2 days.
 
bk828 said:
Also the faster co2 is produced, the more the yeast is multiplying and producing higher levels of alcohol which in return kills the yeast mixture.
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This isn't quite accurate. The yeast only multiplies while it is in an aerobic state, i.e. until all the dissolved oxygen in the water is consumed. When it enters an anaerobic state, thats when the fermentation begins and CO2 production starts. You are right though, that the larger the yeast colony, the faster the ferment goes.
 
so i did it right?
 
Yes your recipe sounds fine.
 
I think you'll find that if you can't see the co2 bubbles entering the water, you won't be able to tell when the bottle has outlived it's usefulness. I always suggest the hagen bubble ladder in these instances, since it does a good job of both disolving co2 and showing you the rate of flow.
 
o i can see them a bit. just 1/8 below the foamed filter intake. little streams of co2 bubbles.
 
oh uh, my 2L on my 5g has really slowed down? i think its been to soon according to here. its only been bout a week. i think i must have a leak at the cap then?
 
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