DIY CO2

keeperofthefish · Post by **keeperofthefish** » Sat Nov 05, 2005 8:18 pm

I have been using a Hagen DIY CO2 kit and have been buying the "activator and stabilizer packets" and using white sugar, as per the directions to get the fermentation going. But it occurs to me that this stuff is just yeast, right? Why then are there two packets, one of activator and one of stabilizer? Is there a better recipe out there for DIY fermentation that could save me some money--especially given this stuff only does the trick for about two weeks at a time? Thanks.

Aaron · Post by **Aaron** » Sat Nov 05, 2005 8:40 pm

The "stabilizer" is the equivalent of baking soda. It buffers the pH and keeps the bacteria alive longer. Just use 1/2 tsp. yeast and 1/2 tsp. baking soda instead. Don't use the quick acting yeast though as it doesn't last as long.

keeperofthefish · Post by **keeperofthefish** » Sat Nov 05, 2005 10:56 pm

Perfect! Thanks!

SCMurphy · Post by **SCMurphy** » Sat Nov 05, 2005 11:18 pm

Just use an 1/8th teaspoon of yeast in the Hagen bottle, it will last longer.

keeperofthefish · Post by **keeperofthefish** » Sat Nov 05, 2005 11:23 pm

Sean: And the same amount of baking soda, 1/8th teaspoon?

Aaron · Post by **Aaron** » Sun Nov 06, 2005 1:25 am

SCMurphy wrote:Just use an 1/8th teaspoon of yeast in the Hagen bottle, it will last longer.

Ah yes, I'm a 2 Liter soda bottle man myself. At least I was at one time or another. I would think the 1/8 tsp of baking soda is fine.

SCMurphy · Post by **SCMurphy** » Sun Nov 06, 2005 10:27 pm

I didn't change the baking soda because 1/2 teaspoon was fine. Use any amount between 1/8 and 1/2 teaspoon in the Hagan bottle.

Post by **krisw** » Mon Nov 07, 2005 12:23 am

Not to go slightly off topic, but does it really matter how much yeast / baking soda you start with? I always thought that the yeast mutiplied fast enough and got up to the maximum colony size (verses alcoholic content of the solution) that it didn't really make much of a difference how much you start with. Additionally, once it's started, you can just dump out your bottle, leaving only a little bit of the solution left in the bottom, refill, and go. No need to restart with the yeast/baking soda, as the yeast left in the bottom will start feeding off of the new sugar you add.

Is my thinking flawed here?

SCMurphy · Post by **SCMurphy** » Mon Nov 07, 2005 7:32 am

Less yeast at the beginning slows down the CO2 production. Too much to start and the solution burns out faster. Just observations I've made.

RTRJR · Post by **RTRJR** » Tue Nov 08, 2005 1:22 am

I do agree w/Sean's observation that high inoculum DIY bottles burn out faster, that lower yeast initial dosage seem to balance the brew out for a longer period.

I wish I still had lab access. It really should not be quite as simple as pictured on the boards. Yeast multiplies very fast. I have a strong suspicion that it is something to do with the rate of alcohol production and loss in and from the culture that hits the culture kinetics.

But in my lab days I used pressurized gas. When we used CO2/O2/N2 in the lab for the cell cultures there, what was the big deal with a small CO2 bottle at home? I have since recovered...

DIY CO2

DIY CO2

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