so i just hooked up DIY Co2 to my 10g using
1 1/2 cup of sugar
3/16 tsp of yeast
it's been 30 minutes and i'm getting 1 bubble every 3-13 seconds does this sound right and/or will it speed up?
Yeast undergo several stages during their processes. They first undergo aerobic respiration, during which time they multiply (create "daughter" buds) to the level optimal for their nutritive solution, then begin anaerobic fermentation. The process of fermentation is itself non-linear, as yeast will work on different structures of sugars at different rates; additionally, as alcohol is produced and nutrients dry up, many yeast will die off and/or autolyze (ingest themselves, basically), and this is the period when fermentation and CO2 production slow considerably. It's true that higher temps encourage a higher rate of fermentation and faster attenuation (conversion of sugar to ETOH and CO2, along with other compounds).
One thing that I haven't seen too much of, and it would likely be too much of a pain to do, but has anyone considered creating a lager DIY system? Lager yeast, Saccharomyces carlsbergensis
and its variants, and lager fermentation, is a slower, cooler ferment - with the upswing and downswing in rate much more muted. Anyone try a lager DIY, say, in a small fridge with an outflow to the tank?