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DIY Yeast Reactor for CO2
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ZacAdam
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Joined: 17 Jul 2009
Location: Saint John, NB, Canada

PostPosted: 2010.07.12(Mon)0:52    Post subject: DIY Yeast Reactor for CO2 Reply with quote

Hi gang!

My 33 Gal tall has a yeast-powered CO2 system. The design is simple: a heavy-duty plastic cylander with sugar-water and yeast, fed into the tank via a hose that ends in a commercial bubble counter.

I've noticed, however, that it's only useful for a few weeks at a time. I was just wondering if there's something I can add to the "reactor chamber" (as I like to nerdily call it) that will perhaps keep the yeast from over-populating and allow them to sustain a colony longer.
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Caton
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Joined: 28 Jul 2009
Location: Washington State, USA

PostPosted: 2010.07.12(Mon)2:30    Post subject: Reply with quote

Not unless you wan't your c02 our-put to slow, even then I can't think of anything, and it doesn't die because it "over populate's" it dies because you are really just making alcohol which will kill the yeast.
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dannyfish
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Joined: 11 Mar 2006

PostPosted: 2010.07.28(Wed)17:07    Post subject: Re: DIY Yeast Reactor for CO2 Reply with quote

ZacAdam wrote:
Hi gang!

My 33 Gal tall has a yeast-powered CO2 system. The design is simple: a heavy-duty plastic cylander with sugar-water and yeast, fed into the tank via a hose that ends in a commercial bubble counter.

I've noticed, however, that it's only useful for a few weeks at a time. I was just wondering if there's something I can add to the "reactor chamber" (as I like to nerdily call it) that will perhaps keep the yeast from over-populating and allow them to sustain a colony longer.


the only way was to use yeast like beer or wine.... usually can last than 20days
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Matthew Hoffman
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Joined: 08 Sep 2010
Location: USA, Earth

PostPosted: 2010.09.18(Sat)11:11    Post subject: Reply with quote

You need a larger "cylinder" so that the mixture has more water,
and you need to add a pH stabilizer of any type, because the alcohol will cause chaos with your pH which will kill your yeast before the alcohol has a chance to.
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Darkblade48
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Joined: 21 Jun 2004
Location: Yokohama, Japan

PostPosted: 2010.09.18(Sat)11:30    Post subject: Reply with quote

Matthew Hoffman wrote:
You need a larger "cylinder" so that the mixture has more water,
and you need to add a pH stabilizer of any type, because the alcohol will cause chaos with your pH which will kill your yeast before the alcohol has a chance to.

I do not see how the ethanol produced by yeast will affect the pH.
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Matthew Hoffman
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Joined: 08 Sep 2010
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PostPosted: 2010.09.18(Sat)13:09    Post subject: Reply with quote

I do not know all the science behind it, I just know the results.
Creating co2 makes a huge change in the water chemistry and huge changes in water chemistry cause pH fluctuation.
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Darkblade48
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Joined: 21 Jun 2004
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PostPosted: 2010.09.18(Sat)14:16    Post subject: Reply with quote

While a pH change does occur in yeast mixtures, it is not due to the production of ethanol, but more likely, metabolic byproducts.

This is why anecdotal evidence is never as good as actual facts.
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Matthew Hoffman
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Joined: 08 Sep 2010
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PostPosted: 2010.09.19(Sun)2:17    Post subject: Reply with quote

alcohol is one of the metabolic byproducts of the yeast mixture, which means that pH change is caused by the creation of alcohol.
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jsuereth
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Joined: 22 Aug 2010
Location: Pittsburgh, PA USA

PostPosted: 2010.09.19(Sun)3:56    Post subject: Reply with quote

Just add some baking soda. This helps buffer the solution and extended my mix by a few weeks. I'm not sure how long it extended the mix as It's still going (@ 4 weeks now)
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Darkblade48
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Joined: 21 Jun 2004
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PostPosted: 2010.09.19(Sun)7:12    Post subject: Reply with quote

Matthew Hoffman wrote:
alcohol is one of the metabolic byproducts of the yeast mixture, which means that pH change is caused by the creation of alcohol.

Correlation does not imply causation, unfortunately.

There are other metabolic byproducts of the fermentation process which will cause the decrease in pH. While ethanol is one of the byproducts, it is not directly responsible for the change in pH that kills the yeast.
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