Quote:
Originally Posted by Rion
Instead of controlling the amount of CO2 physically why not control it chemically? lessen your yeast in the mixture and you will produce CO2 at a lower rate and your mixture will be extended in it's life. The only problem is as with all DIY CO2 there is no precision in it at all just a limitation in the amount of CO2 created at one time. The exact amounts to use I have no idea because there are too many factors to take into account so there will have to be some experimentation with different amount of yeast. But the nice thing about controlling it chemically it won't cost you anything since you already have it all, in fact you'd be cutting costs in your demand for yeast.
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That is exactly why I recommended using multiple smaller bottles who's starting times were staggered to produce a more constant average total CO2 output.