Poll: What type of CO2 do you use?

Poll: What type of CO2 do you use?

  • DIY yeast/sugar

    Votes: 12 40.0%

  • Store bought yeast/sugar

    Votes: 1 3.3%

  • Compressed CO2

    Votes: 16 53.3%

  • Other? (details please)

    Votes: 1 3.3%
  • Total voters
    30
  • Poll closed .
In agreeance with GCVT.

After having tinkered with various DIY set ups, I got a tank and regulator and now would go back in time and buy myself one as a present just to keep from having gone through the DIY phase.
 
There's certainly something to be said for not having to touch my compressed C02 system since last March 27! DIY was more of a pain in the ash than i realized at the time. And, compressed costs less in the long run - how long only depends on what you pay for sugar and yeast. The convenience of compressed, of course, makes it seem even cheaper.

P.S. Skippy - just cuz Fred Durst says it at the Grammy's doesn't make "agreeance" a word :p ;) :p ;) :p
 
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I use a gelatine/sugar/yeast setup. I get about 1½ to 2 months out of one batch which is longer than most do. Here is why it works for me:
  • I have a smaller planted tank (30 gallons)
  • I have fairly high KH (15°) so what CO2 my system does produce goes a long way
  • The gelatine mix produces a slower, longer reaction
  • I make larger (three litre) batches
  • I spread the champagne yeast very evenly over the top of the mix and use only ½ the required amount.
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    In spite of the longevity of my mix, compressed CO2 is looking very attractive to me. It is one of my long term goals to buy & install one someday, but for now, DIY rules.
 
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carpguy, what probably happened with the first setup was that the mixture was too cold for the yeast to ferment. What people do to keep the bottles warm is they(me included) put them in a bucket with water and an old, cheap heater to keep the water warm. That way, the yeast will actually ferment.
 
Mine sits on top of the fluorescent light controllers. This makes it cooler at night and warmer by day, varying slightly the CO2 production just as I want it.
 
NJ,
Both types of yeast that I used are very happy at room temps and slightly lower (mid 50s to mid 70s). Heating the mix will increase output, but in the third go around I would have wanted to slow it down if anything. I think some very good yeast burned through very available sugar and blew themselves out too fast. A different gelatin setup might have slowed things down and stabilized things but I haven't had the time to tinker.

Like I said, I like DIY solutions and if it works for you thats great. I think its possible to get very solid results with it. It doesn't fit what I have right now. Compressed is more convenient and stable if you don't mind the startup cost.
 
Pressurized is sooo nice! I got mine from Florida Driftwood....

CO2 Stuff
 
I started using compresed last year and I have never looked back. Only thing I don't like doing is going to the store to buy more CO2.
 
The only thing worse than going to the store to buy CO2 every 6-8 months, is going to the store every other week to buy sugar.
Man, it was getting old after a while. Especially when I was running 3-4 bottles to keep a 55 gal. at the pH I wanted.
I just set up my pressurized system and am very happy with it so far. The cheapie needle valve I got at Home Depot is working very well BTW.....so far. The jury is still out.
I'll keep everyone posted.
Len
 
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