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Long term Yeast CO2.. any ideas?

Has anyone figured out how to get a yeast reactor to produce CO2 for a
month or more? Awhile back I read that champagne yeast was over rated in
its ability to produce consistent CO2 when compared to bread yeast. I don't
know if a consensus was reached, but does anyone have any scientific
evidence of the longest and most effective yeast (teaspoons) - sugar (cups)
- water (vol.) combination?  Good anecdotal information is also welcome.
"A-stumpin' in Ft.Lauderdale"
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