For those of you discouraged by gelatine co2 due to time restraints, and not wanting to put it off til the next day, I have your solution, and possibly an improvement to the entire theory.
I simply cooked up 6 ounces of Knox gelatine(no colors, flavor or sugars) with 1.5 cups of sugar in 1 liter of water. I then added it to my 2L bottle while running cold tap water over the bottle(to keep the bottle from melting).
Once I had all the gelatine sugar mix in the bottle, I filled a one gallon pitcher with enough ice, rock salt and water to cover my 2L bottle to above the line of gelatine. I then spun, shook and all around agitated my bottle inside this pitcher to cool the mixture. This achieved two things; first, it cooled the mixture much faster than simply sticking it in the fridge, and second, it cooled the mixture in a foam state, due to the shaking. This greatly increased the surface area of the gelatin, but still kept the sugar locked inside the mixture.
I'm about to add 1/2 cup of water, with 3/4 tsp of yeast, after allowing the yeast to live through its aerobic life cycle. Hopefully this will increase my bubble rate just slightly(due to 3/4 instead of 1/2 tsp of yeast) while keeping my culture lifespan relatively close to my current one(2 weeks).
I'll post back and let you guys know how it goes.