Fancy Yeast: Recommendations Wanted - The Planted Tank Forum
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post #1 of 7 (permalink) Old 11-24-2004, 03:43 PM Thread Starter
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Fancy Yeast: Recommendations Wanted

I feel like I've learned the basics of yeast CO2, having tinkered around with DIY bottles and the Hagen system. for a couple of months now (the threads on this forum have been very helpful). I use the Fleicshmann's yeast that you can pick up at the supermarket. I'm ready to kick it up a notch! I've heard Rex mention that he uses champagne yeast, and others have talked about winemaking yeast. I did a web search and am uncertain what is the best kind of yeast to get, and what is a good price. I would be interested in your vendor recommendations.
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post #2 of 7 (permalink) Old 11-24-2004, 09:42 PM
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any brand of champaigne yeast will work. You'll probably pay $1 per sachet of yeast, plus shipping if you go online.
That said, my $2.50 jar of bread yeast will last me a year, and will do almost as good a job as champaigne yeast...and the price difference isn't worth the minor increase in fast CO2 production.
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post #3 of 7 (permalink) Old 11-24-2004, 11:32 PM
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I think the champagne yeast is superior to bread yeast. The champagne yeast is tolerant to higher levels of alcohol than the bread yeast.

I use Red Star champagne yeast. 50 a package. Send me a PM or contact me on the NJAPN, and I'll see to it that you get a package to try!


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post #4 of 7 (permalink) Old 11-24-2004, 11:53 PM
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I like Lalvin EC-1118 Champagne yeast. It works at lower temps than the Fleischmann's.

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post #5 of 7 (permalink) Old 11-25-2004, 12:48 AM
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I have been using Red Star Premier Cuve yeast. In fact I bought one packet and am still using the same yeast over a year later. I just pour out the old liquid leaving some of the yeast sludge at the bottom of the bottle and pour in the fresh mix.
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post #6 of 7 (permalink) Old 11-25-2004, 04:13 AM Thread Starter
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Yeah, malkore, I started getting good results after buying a fresh jar of Fleischmann's at the supermarket and keeping it in the fridge, and using the recipe I got on this forum, but when the weather got colder the bubble rate dropped. I start each batch by measuring the water temp carefully - between 80-85F, but the room temp varies from 55-65 (I like it cool).

Thanks, Mike, if we cross paths, I'll take a packet of Red Star (sounds like a brand of chewin' 'bakee)

zapus, the Lalvin EC-1118 sounds like just the ticket for a cheapo like me who keeps the thermostat down to 50 most of the time :-)

Rex, that is too cool... I like the idea of not cleaning the bottle... just dump the new stuff in! And thanks for the "Premier Cuve" detail.

BTW, everyone, have a most enjoyable Thanksgiving!
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post #7 of 7 (permalink) Old 11-25-2004, 04:22 PM
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I have seen the "Premium Cuve" yeast. I'll have to give it a try.

Ksand, PM me your address and I will mail you a package.


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