Its Gotta be the Yeast - The Planted Tank Forum
 
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post #1 of 9 (permalink) Old 06-05-2006, 01:39 AM Thread Starter
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Its Gotta be the Yeast

Hello, I've been running DIY yeast CO2 on my 29gal for the past 8 months. The plant growth is fantastic...have to prune back every single week.

This last batch I made turned out to be extremely, if not extraordinarily long lasting. This batch has been running at a steady rate of about 20-30 bpm for THE PAST 70 DAYS(and counting..).
I've heard of some people bragging about how their systems run for 25 days between refills, but this batch has really got them beat!

My system is: 2 750mL glass wine bottles running..teed together, fed to a diffusion bell.

So is it the yeast that I've been using(special strain?) or is it something special that I did?

Thanks,
Tony
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post #2 of 9 (permalink) Old 06-05-2006, 01:53 AM
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maybe you added more sugar.

Eclipse system 12
heavily planted
AH 36w retro kit light 2pm-11pm
Substrate: Flourite
Pressurized Co2 with Red Sea 500 Reactor
jbj regulator
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10g shrimp Only tank
Flourite Red
28w corallife aqualight
Various Mosses.
whisper 20 w/ sponge pre-filter.
Feeding HBH Lobster crab bites and Algae Wafers.
No Co2 and very light fertilization
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post #3 of 9 (permalink) Old 06-05-2006, 03:13 AM
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Hmm.... glass is a huge no-no. You can actually build up enough pressure to shatter the glass if the system gets plugged.

I used to make homemade root beer all the time and it was common to lose about 10% due to the bottles shattering.
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post #4 of 9 (permalink) Old 06-05-2006, 03:27 AM
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How could it get plugged if it is an airline going into a diffusion bell? I am assuming there is no diffusor involved...

To get back on topic - congrats, that's gotta be a record. My batches lasted usually 3-4 weeks before petering out.

Maybe you did get an extremely alcohol-tolerant strain...


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post #5 of 9 (permalink) Old 06-05-2006, 08:11 PM
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wow! what kind of yeast are you using?
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post #6 of 9 (permalink) Old 06-05-2006, 08:41 PM Thread Starter
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Quote:
Originally Posted by Rex Grigg
Hmm.... glass is a huge no-no.
Perhaps, but since I'm just using a bell, its fine with me.


Quote:
Originally Posted by Wasserpest
To get back on topic - congrats, that's gotta be a record. My batches lasted usually 3-4 weeks before petering out.

Maybe you did get an extremely alcohol-tolerant strain...
Maybe...but I have no idea what kind of yeast this stuff is. It does look kinda special though..its like these little tiny 1mm long "capsules." I forgot where I got it from, but seems to be from back in the days of working in a lab.

But anyways, this stuff doesn't look too much like regular bakers yeast.

Last edited by exmt; 08-09-2006 at 02:09 PM.
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post #7 of 9 (permalink) Old 06-09-2006, 06:00 AM
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Is there a name for the yeast?
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post #8 of 9 (permalink) Old 06-09-2006, 09:08 PM Thread Starter
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That was so many years ago...I forgot where I really got it and what it is called. Its been sitting in my fridge for a couple years.

Well here are some things that may have contributed to the longevity of the batch:
  • Used special yeast strain
  • Bottles were tinted darkly(wine bottles)
  • Cool, constant room temperature
  • Sterilized the bottles with bleach
  • Then sterilized the sugar with rolling, boiling water
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post #9 of 9 (permalink) Old 06-09-2006, 10:09 PM
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You can find strains of yeast that will survive up to about 22% alcohol in solution. The only one I can think of right offhand is Turbo yeast, I think www.midwestsupplies.com carries it. It is actually used for distilling so it has a fairly high tolerance. I have not tried yet, I am trying to decide if I want to order some and try it or just switch to pressurized, it is taking up quite a bit of time to keep up with the DIY on a 55 gal tank.
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