Calling Newbies: Super Simple DIY CO2 Picture Guide.

[TAF CAF]

Okay, the first time I put together DIY CO2, I was a little nervous since the guide I was following had no pictures.

So... here is a guide to simple CO2 with full step by step pictures:

DIY CO2

[Jimbo205]

I Love That!

[Aquamanx]

Very good DIY instructions!

[Jason Baliban]

This should be a sticky.

Nice job

jB

[TAF CAF]

::Blush::

Thanks. Thought it might be of some use.

[Rex Grigg]

You can make it even simpler and easier by using the small hole method of sealing the tubing in the cap. Just drill a hole about the same size or a bit smaller than the ID of the tubing. Then cut the tubing at an angle and thread it though the hole and then pulling it through with pliers.

[JBN]

Totally awesome! Good job mate

[argblarg]

It's a good guide, I have to disagree about your steps to make the water a certain temperature. The yeast will activate quickly between 80 and 125 degrees with no problems. The best way would be to use "hot" approx 110 degree water to dissolve your sugar, then dump the yeast in.

I have tried two side by side bottles, one with room temperature water and one with 110 degree, and in the hot water, the yeast kicks off right away within minutes.

There was another thread I can't find where activating yeast was discussed. Anyone who has worked at a pizza joint or bakery can attest to the hot water used to activate yeast.

[epicfish]

Originally Posted by Rex Grigg

You can make it even simpler and easier by using the small hole method of sealing the tubing in the cap. Just drill a hole about the same size or a bit smaller than the ID of the tubing. Then cut the tubing at an angle and thread it though the hole and then pulling it through with pliers.

That's what I use, works great. No leaks when checked with water/soap. =)

[epicfish]

Originally Posted by argblarg

It's a good guide, I have to disagree about your steps to make the water a certain temperature. The yeast will activate quickly between 80 and 125 degrees with no problems. The best way would be to use "hot" approx 110 degree water to dissolve your sugar, then dump the yeast in.

I have tried two side by side bottles, one with room temperature water and one with 110 degree, and in the hot water, the yeast kicks off right away within minutes.

There was another thread I can't find where activating yeast was discussed. Anyone who has worked at a pizza joint or bakery can attest to the hot water used to activate yeast.

I wrap my bottle in a towel. Gives me a more constant CO2 output since the temperature in my apartment fluctuates a lot during the day.

[Nightshop]

Connecting two or three of these could supply a good ammount of C02 I presume . . .

[TAF CAF]

Originally Posted by Nightshop

Connecting two or three of these could supply a good ammount of C02 I presume . . .

I use 2 on this mix for my 55g and am getting up to just the right ammount of CO2, but I'm using very fine diffusers and have to be careful that I'm not overdoing it, as my hoods fit pretty tightly and do not allow a whole lot of CO2 to escape or O2 to get in.

[TAF CAF]

Originally Posted by Rex Grigg

You can make it even simpler and easier by using the small hole method of sealing the tubing in the cap. Just drill a hole about the same size or a bit smaller than the ID of the tubing. Then cut the tubing at an angle and thread it though the hole and then pulling it through with pliers.

I am awful rough with my bottle caps, and have found that the in-line connector to stand up to me better than the "pull through" hose. Of course both methods work, I just like the security of a solid fit.

[TAF CAF]

Originally Posted by argblarg

It's a good guide, I have to disagree about your steps to make the water a certain temperature. The yeast will activate quickly between 80 and 125 degrees with no problems. The best way would be to use "hot" approx 110 degree water to dissolve your sugar, then dump the yeast in.

I have tried two side by side bottles, one with room temperature water and one with 110 degree, and in the hot water, the yeast kicks off right away within minutes.

There was another thread I can't find where activating yeast was discussed. Anyone who has worked at a pizza joint or bakery can attest to the hot water used to activate yeast.

I use normal bread yeast and have many times done horrible damage to my yeast by having too warm of water. (And whole lot of flat bread too... LOL) I have also found that room temperature water may start slower but also does not pull water up the tube as much as it cools if your yeast takes a little while to get going.

Of course this probably all depends hugely on the quality and virility of your yeast. However, starting slower at room temperature water seems simpler for an almost fool proof begining to DIY CO2. My normally starts producing in about 15 minutes with room temperature water.

[TAF CAF]

Thank you for all the nice comments. Hopefully this guide will help a few people.