Champagne yeast versus regular bread yeast.
I have DIY co2 going to a 10 gallon tank. My setup is a Hagen co system and a 1 liter bottle tee'd together, going to a gas separator and then going to the Hagen Ladder. I've been doing DIY co2 for a little while now (about 2 monthes) and have no real issues. Once I create the mixture, after a couple of hours, the co2 ramps up and I get about 1 bps. Usually I swap out a bottle about a weeks time. By the end of the week, the output slows down to about 1 bubble ever 3 seconds. At that time I usually pour out most of the liquid, re add some sugar and a little baking soda (leaving the yeast gunk on the bottom) and the cycle starts over again.
So I did a little research and decided to try out champagne yeast. I ordered 4 packets from an Ebay seller and tried my first batch of champagne co2 yesterday. Here's what I noticed.
Using the same recipe (a rough estimate for sugar, yeast, etc) I noticed that I am not getting the same results that I had with bread yeast. After the over night, where I usually will have the breast yeast giving me 1 bubble per second, I'm only getting 1 bubble per 4 or 5 seconds.
My question is for the people who have used both breast yeast, and champagne yeast. Do you change the recipe that you used for bread yeast when you changed to champagne yeast? I know that champagne yeast is supposed to last longer, but does it produce less co2 when compared to bread yeast, since I know from experience, that bread yeast runs strong for the first couple of days and them peters out. Does champagne yeast produce less co2 but keeps going for a longer time?
I'm thinking I might replace the hagen and 1 liter with one 2 liter bottle. Any suggestions?