DIY CO2: Care of Yeast? - The Planted Tank Forum
 
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post #1 of 9 (permalink) Old 04-02-2006, 09:44 PM Thread Starter
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DIY CO2: Care of Yeast?

Hey everyone! I've been trying DIY CO2. With the Hagen thing, I've been using sugar up to the line, water up to the second line, a pinch of baking soda and 1/4 tsp. of yeast. However, unless the packet of yeast is new (just opened) it doesn't seem to work well. I buy the regular supermarket brand baking yeast (or whatever the standard stuff is, all purpose) and it comes in 3 packets. I tried refridgerating the opened packet but it still doesn't seem to be working at all unless the packet is new.

Is there any better yeast or buy, or how can you keep the yeast fresh and happy so it'll work?
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post #2 of 9 (permalink) Old 04-02-2006, 09:55 PM
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I've been using the Red Star Active Dry Yeast from the Grocery store and it has worked fine even after being opened and stored for a month or 2. I just fold the opened envelope several times and keep it in an air-tight container in a pantry--Its worked fine for me......


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post #3 of 9 (permalink) Old 04-02-2006, 10:29 PM Thread Starter
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Argh. I haven't been keeping it in an air-tight container. I just folded it and put a little clip on it. That might be the problem.
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post #4 of 9 (permalink) Old 04-02-2006, 11:12 PM
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i keep the yeast folded over in the fridge. i wouldnt call it air tight and it seems to be working still... did you get the right kind of yeast?
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post #5 of 9 (permalink) Old 04-03-2006, 01:26 AM Thread Starter
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I use regular standard issue active dry yeast. Maybe I should de-chlorinate the water or something?
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post #6 of 9 (permalink) Old 04-03-2006, 02:15 PM
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Yeast is not an especially high-volume product: it can sit on a shelf for a good long bit. Try another market: your regular place may just have an old batch that doesn't have all that many viable yeast left in it.

If you can find a local wine/beer-making supply, their yeast will be fresher. Look for champagne yeast… it has a slightly higher tolerance for alcohol than the breadd-making species. Lasts longer.

Google a few wine-making sites and look into making a 'starter culture'. Its a good way to start a batch and it'll let you know how good your yeast is a bit more quickly. The wine folks know about yeast.
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post #7 of 9 (permalink) Old 04-03-2006, 03:45 PM
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like carpguy says - make a starter (I brew beer myself..)

take a small cup of 20°C warm water and put in the yeast and wait for ½ hour or until it makes foam on the top. Then pour the mix into the container... This should kickstart the fermentation...

If the mix in the cup, dossent bubble up, within the ½ hour, then try with some other (fresher) yeast.

From 2.1gal Nano to 14gal:


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post #8 of 9 (permalink) Old 04-03-2006, 04:45 PM
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Quote:
take a small cup of 20°C warm water and put in the yeast and wait for ˝ hour or until it makes foam on the top. Then pour the mix into the container... This should kickstart the fermentation...
I just do a simplified version of the Starter. I mix all of the yeast into the water and then put a tiny pinch on top right before I put the lid on it. The tiny pinch is just left to float, and then it will sink on its own, but jumps starts the whole thing in the process.

HTH


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post #9 of 9 (permalink) Old 04-13-2006, 01:58 AM
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If you're using champagne yeast, make sure that you use the temperature indicated on the yeast packet and not the Hagen canister. The champagne yeast says 100-105F to activate it, the Hagen stuff says 68-86F. I tried the champagne yeast at 86F and it didn't work very well. The next batch I used 100F water and it worked much better. The guy at the brew store told me to store the yeast in the freezer.

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