yes, wait a few hours, the yeast wont produce enough pressure right away. just leave it in there with the airstone and come back later.
Could be. My check valve and bubble counter are the same unit and the bubbles reach that unit fine. The bubbles come up through the check valve / bubble counter just fine. I don't think it's a leak.Have you double checked to ensure the check valve is connected properly?
If so, check for leaks, the more connections you have between your CO2 generators and your tank/diffuser the increased likelihood you'll have a leak somewhere. The pressure is going to take the route of least resistance, which could be the caps of the bottles, crack in the bubble counter or check valve, etc.
There are plenty of techniques for checking for leaks, I prefer not to use soap on anything I put on or near my aquarium, so I tested my system in the sink under water.
Do you think it could be that my bubble counter/check valve are meant more for pressurized systems? It doesn't make sense but I guess it could be a possibility. I could always purchase a standard check valve since they only cost a couple bucks.I have seen that. The yeast generates enough pressure to emit CO2 when the tubing has no restrictions, and when it is not very deep in the water. But add any restrictions, including the pressure from a tall water column and the CO2 quits.
I would get rid of the obstructions. You do not need a bubble counter.
I use a separator jar instead of a check valve. It is wide open, rather than restrictive.
Well when I checked it this morning before I went to work (4am pacific time) it did the same thing and it had been 6-7 hours since I mixed the batch.It does not always make sense, but when you are dealing with a low pressure system anything you add that impedes the flow causes big problems.
Strip it down to bare essentials. Wide open plumbing, not lots of fittings.
Yes, it could be a new batch just getting started, but after 3 days it ought to be cooking pretty good. It is not in the flow of an air conditioner or otherwise too cold, is it?
Is the yeast from a batch that worked before? How do you store the yeast between batches? Could the yeast be getting old?