Re: [APD] Nutrafin CO2 problems

["Richard J. Sexton" <richard at aquaria_net>]

(Answering a bunch of replies all at once)

>I had a brief flirtation with the Nutrafin/Hagen CO2 generator some years
>ago.  It worked as advertised in warm weather, but when the temperature in
>the house dropped to the mid 60's or lower (at night) the bubbles stopped.

You'd die in the UK where it gets UP to the mid sixties during the day. Being
of stout British stock (ie, cold hardy and oh so cheap) the temperature in the
room that tank is in hovers near 70 plus or minus. 

>BTW, the reason one keeps baker's yeast in the fridge is to keep it in
>suspended animation after the vacuum seal is broken.  Kept in the 70's, it
>will spoil.

Here's the funny thing. We make a lot of pizza from scratch and if I store
excess dough in the fridge it just sits there - this is using the Fleischmans
bakers yeast.

But back when I bought pre-made frozen pizza dough made by and sold at the
grocery store here if I kept it in the fridge it would thaw, then over a two
day period would rise to the point where it would nearly burst the plastic bag 
it came in. I'm guessing they don't use the yeast they sell.

>But I learned a long time ago to add a tad of Marmite (yeast extract) and I 
>use basic baking yeast. The Nutrafin stuff is just far too expensive.
>
>The only times a mixture has failed has been if I didn't use warm water or 
>if the tube became blocked.

I'm guessing at this point the yeast isn't happy unless it's fairly warm,
too cold and it just sits there.

As for marmite/vegemite:

http://rs79.vrx.net/opinions/food/vegemite/

What does it do in the context of home diy co2?

>When you opened the canister, were there any bubbles/foam, or did the
>mixture look the same as when you put it in?

No foam. It looked pretty much the same, leading credence to the "this
yeast is not a happy camper in cooler climes" theory.

>From homebrewing experience, you may have the best overall luck by going to
a brewing
>supply place and getting some ale and some lager yeasts.  The lager
ferments at a lower
>temperature, ale at a higher temp.  In fact, to really brew lagers, you use
a fridge set
>at the highest temp setting to keep it below room temp.  So you might use a
mix of the
>two types.  And get some yeast nutrient while you're at it, it should make
the culture
>last longer.  I have yet to try CO2, but when I get around to it, I am
going to try this.

This sounds like what I need to do.

Thanks to Stuart Halliday, Rachel S, Bill, Jerry Baker and Nick Andrews.




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