home made co2 the water/sugar/yeast
- Thread starter kevubitch
- Start date
Riffer Madness
Member
Having the sticky stuff in your lines might cause other problems down the road if they become clogged.
Next time, i'd set it all up with the main "brew keg" exhausting to a 2nd empty "buffer keg", then run the CO2 lines off that 2nd keg to the plants. This would prevent liquid from entering the lines. If theres not enough room for all that, just secure the container so that it cant fall over.
I'll spare the details, but I have some experience brewing beer and i think that treating growroom CO2 production as though it were a proper brew would probably be the least problematic approach (aseptic technique, air locks, not disturbing the keg after its filled, measuring your sugar/water/yeast, callorie math, filling the container only about 2/3 of the way, avoiding high temperatures, etc).
The warm temperatures in a grow room are gonna cause fast fermentation and exacerbate any contamination or foaming problems in the sugar water, so id follow all the typical sanitation practices and try not to make the sugar water too calorie dense.
Even though no ones gonna drink the stuff, the bacteria will make it stink, and waste sugar that could have been used by the yeast. They also make chunkey stuff that would clog lines if it ever got in em.
Anyway, good luck.
Next time, i'd set it all up with the main "brew keg" exhausting to a 2nd empty "buffer keg", then run the CO2 lines off that 2nd keg to the plants. This would prevent liquid from entering the lines. If theres not enough room for all that, just secure the container so that it cant fall over.
I'll spare the details, but I have some experience brewing beer and i think that treating growroom CO2 production as though it were a proper brew would probably be the least problematic approach (aseptic technique, air locks, not disturbing the keg after its filled, measuring your sugar/water/yeast, callorie math, filling the container only about 2/3 of the way, avoiding high temperatures, etc).
The warm temperatures in a grow room are gonna cause fast fermentation and exacerbate any contamination or foaming problems in the sugar water, so id follow all the typical sanitation practices and try not to make the sugar water too calorie dense.
Even though no ones gonna drink the stuff, the bacteria will make it stink, and waste sugar that could have been used by the yeast. They also make chunkey stuff that would clog lines if it ever got in em.
Anyway, good luck.