The downline side of the system is open. As soon as the yeast stop putting more CO2 into the line the pressure will equalize down by the outlet: a check valve won't do anything to hold a charge.
I think the "loss of charge" comes from slow startup. A productive bottle should charge the system quickly. If its something you want to address, here are two options:
1) Use two generators on offset schedules with shutoffs.
2) The day before you want to swap out a tank, take a small amount of water, hot to the touch but not scalding (about 105 is ideal, hot tub hot), add some sugar, mix in your yeast. Stir occasionally. Add to the main mix the next day and proceed as normal. I got the technique from a winemaking site and had good luck with it -- I was near full production on day 1.
I think, from experience and from some research, that the type of yeast has a lot to do with the amount of foam. When I first started DIY CO2 I had a very foamy bottle with poor production from bread yeast. Later I switched to champagne yeast and had strong production with much less foam. Try looking around for Saccharomyces bayanus.
HTH
I think the "loss of charge" comes from slow startup. A productive bottle should charge the system quickly. If its something you want to address, here are two options:
1) Use two generators on offset schedules with shutoffs.
2) The day before you want to swap out a tank, take a small amount of water, hot to the touch but not scalding (about 105 is ideal, hot tub hot), add some sugar, mix in your yeast. Stir occasionally. Add to the main mix the next day and proceed as normal. I got the technique from a winemaking site and had good luck with it -- I was near full production on day 1.
I think, from experience and from some research, that the type of yeast has a lot to do with the amount of foam. When I first started DIY CO2 I had a very foamy bottle with poor production from bread yeast. Later I switched to champagne yeast and had strong production with much less foam. Try looking around for Saccharomyces bayanus.
HTH
