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Re: Patrick Wichert's yeast problem
- To: Aquatic-Plants at actwin_com
- Subject: Re: Patrick Wichert's yeast problem
- From: "Louis Lin" <lhclin at aw_sgi.com>
- Date: Mon, 12 Jan 1998 16:41:21 -0500
- In-Reply-To: Aquatic-Plants-Owner at actwin_com (Aquatic Plants Digest) "Aquatic Plants Digest V3 #21" (Jan 12, 3:48pm)
- References: <199801122048.PAA02253 at acme_actwin.com>
> In the mixture everyone seems to like there is 2 cups sugar, 1 tsp yeast, 1
> tsp baking soda, and the rest water.
> Q- What is the purpose of using warm water to begin with?
Warm water helps the yeast culture to activate. Cold water will
work too, but it takes longer for the yeast bottle to start producing
Besides that, sugar dissolves much better in warm water.
> Q- What is the purpose of the baking soda? I did read some where that it
> the mixture and makes it last longer.
The baking soda increases the alkalinity of the mixture and makes the
mixture more resistent to pH drop. The bottle last longer because
the yeast will live longer before the pH reaches a level that will kill
> Q- What yeast are you supposed to use? I tried this for about a week and
> lost 2
> Discus and 20 neons. I was wondering if i used some different kind of
> yeast. It
> seemed to be the only variable that could change from user to user
> and water are all the same.
My guess is your water has a very low alkalinity. The CO2 produced lowers
the pH substantially and kills your fish. Did you measure the morning and
evening pH after you introduced the yeast bottle?
IMHO, yeast bottle is not safe with low alkalinity because it is very difficult
to control the pH reliablely. This is especially true if you have sensitive
fish like the Discus. You should either go for a low light setup and
forget about CO2 injection, or get an automated system.
> History- 45 gal tall tank, RO water with partial tap water for the elements,
> 80 ppm
> hardness, PH 6.5 and steady, 85 degreee temp. For any of you
> who want
> to take a stab at why the fish died.