The issue is simple, yet complicated. With DIY CO2 there is a ton of wasted CO2 since the output of CO2 is high in the beginning and gradually decreases. This not only causes you to have to make a new batch every week, but also causes inconsistent CO2 levels. Using DIY CO2 places you completely dependent upon the fermentation process, meaning the CO2 output is directly related to the fermentation without anything other means of controlling the CO2. Pressurized is better because you can control it, obviously.
That is the simple part, simply knowing that the yeast has complete control over you.
The hard part, which I am going to attempt to do, is trying to control the output by "storing" the excess CO2 in order to achieve a more consistent and long term CO2 output. Incorporating a device to also completely shutoff the CO2 output at night is obviously an even riskier proposition.
I am not an expert at physics, but I think with some research, and experimenting, I could devise a method to "store" the excess CO2 and control the output. PSI is the main issue. CO2 pressure differs when temperature is increased or decreased, hence why cooling can make it come out slower and last longer. If I could find a CO2 reservoir that can handle a lot of PSI than I could make a big batch of CO2 without worrying about explosion.
First I need to figure out the total volume of CO2 that is outputted given the mix of yeast/sugar that I use.