yeast and sugar ratio for co2?

farmerfischer

farmerfischer

Well-Known Member
<--- pats you on your back-<<< I just stated what was important to me,,i didnt say you dont about your family,, just go back to bragging about your wearhouse grow,,
 
Jodon

Jodon

Active Member
Gquebed said:
Interesting. How was that measured? What kind of guage/meter?




I used to brew beer, which is exactly the same process. Use yeast to consume sugar (barley malt), which produces alcohol and co2. So what i know about yeast is that it is extremely temp sensitive. Also, i know the rates at which different strains of yeast consume sugar and what youre saying does not make sense mathematically...based on my knowledge of particular yeasts.

So i have to ask...what kind of yeast and what kind of sugar?
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Gquebed said:
Interesting. How was that measured? What kind of guage/meter?

I used to brew beer, which is exactly the same process. Use yeast to consume sugar (barley malt), which produces alcohol and co2. So what i know about yeast is that it is extremely temp sensitive. Also, i know the rates at which different strains of yeast consume sugar and what youre saying does not make sense mathematically...based on my knowledge of particular yeasts.

So i have to ask...what kind of yeast and what kind of sugar?
Click to expand...
Gquebed said:
Interesting. How was that measured? What kind of guage/meter?

I used to brew beer, which is exactly the same process. Use yeast to consume sugar (barley malt), which produces alcohol and co2. So what i know about yeast is that it is extremely temp sensitive. Also, i know the rates at which different strains of yeast consume sugar and what youre saying does not make sense mathematically...based on my knowledge of particular yeasts.

So i have to ask...what kind of yeast and what kind of sugar?
Click to expand...
Hi, I used to brew wine and beer too, and I am wondering why you ever needed to know the rate of which co2 is being produced while making beer? That doesn't make any sense there's no need for that, also any yeast can live in water over/ near 90 degrees, also regular bakers yeast may only be able to live to I think 13 percent liquor or so, brewers yeast can handle I believe closer to 25 percents yea, what reason do you have for ever knowing how much co2 is being produced when making liquor? I just don't understand it. But it makes perfect sense to me, they can produce a lot. Of wine in 3-10 days, and when there's like 60 grams of sugar in my wine mash I add more still, which is a lot of sugar. But I only put like half a teaspoon. So seeing as that tiny teaspoon can consume that much sugar in 3 days to a week, then it makes perfect sense for half a cup of yeast to consume the way it did. Either way idc what you think makes sense I had a co2 meter in there and it said 1622, know it is well capable getting to what I want it to
 
farmerfischer

farmerfischer

Well-Known Member
Jodon said:
Hi, I used to brew wine and beer too, and I am wondering why you ever needed to know the rate of which co2 is being produced while making beer? That doesn't make any sense there's no need for that, also any yeast can live in water over/ near 90 degrees, also regular bakers yeast may only be able to live to I think 13 percent liquor or so, brewers yeast can handle I believe closer to 25 percents yea, what reason do you have for ever knowing how much co2 is being produced when making liquor? I just don't understand it. But it makes perfect sense to me, they can produce a lot. Of wine in 3-10 days, and when there's like 60 grams of sugar in my wine mash I add more still, which is a lot of sugar. But I only put like half a teaspoon. So seeing as that tiny teaspoon can consume that much sugar in 3 days to a week, then it makes perfect sense for half a cup of yeast to consume the way it did. Either way idc what you think makes sense I had a co2 meter in there and it said 1622, know it is well capable getting to what I want it to
Click to expand...
Yup, just use less yeast, cooks slower, in turn it should run agood week or so and ppm should be lower
 
Jodon

Jodon

Active Member
legallyflying said:
Sounds like enough light and scrog is a good way to go, less lard going vert but whatever. What do you use to regulate temps? It's the temperature that is really the critical bpart of co2. That, and not getting greedy with it.

You must reduce temps and co2 mi
legallyflying said:
Sounds like enough light and scrog is a good way to go, less lard going vert but whatever. What do you use to regulate temps? It's the temperature that is really the critical part of co2. That, and not getting greedy with it.

You must reduce temps and co2 mid cycle and especially near the end in order to avoiding cooking off all the good stuff.
We spend so much money on air con, but it's critical.
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That is my only problem right now is controlling heat. I'm getting ready to give up because a fan isn't doing it for circulating cold air into the room. Room has no windows and keeps everything in there. My house is like60degree but the room tries to go above 90 sometmes, especially if the dehumidifier is running a lot. Might say fuck itand get aclimate control system for my room.
Click to expand...
 
Jodon

Jodon

Active Member
Also just wondering if anybody knows about fluctuating chumdidty level ever since I got my dehumidifier and the levels are at 50 percent most of the day, and close to 90 percent for about 6 hours or so. And ever since I have had crazy growth, much faster than the last month or so have been
 
farmerfischer

farmerfischer

Well-Known Member
Jodon said:
Also just wondering if anybody knows about fluctuating chumdidty level ever since I got my dehumidifier and the levels are at 50 percent most of the day, and close to 90 percent for about 6 hours or so. And ever since I have had crazy growth, much faster than the last month or so have been
Click to expand...
Lights on humidity usually will drop, and climb when lights are off,, ,, I'm between 55 and 60 when my lights are on and climb to 70 when off sometimes alittle hight depending on when I water,
 
Gquebed

Gquebed

Well-Known Member
Jodon said:
Hi, I used to brew wine and beer too, and I am wondering why you ever needed to know the rate of which co2 is being produced while making beer? That doesn't make any sense there's no need for that, also any yeast can live in water over/ near 90 degrees, also regular bakers yeast may only be able to live to I think 13 percent liquor or so, brewers yeast can handle I believe closer to 25 percents yea, what reason do you have for ever knowing how much co2 is being produced when making liquor? I just don't understand it. But it makes perfect sense to me, they can produce a lot. Of wine in 3-10 days, and when there's like 60 grams of sugar in my wine mash I add more still, which is a lot of sugar. But I only put like half a teaspoon. So seeing as that tiny teaspoon can consume that much sugar in 3 days to a week, then it makes perfect sense for half a cup of yeast to consume the way it did. Either way idc what you think makes sense I had a co2 meter in there and it said 1622, know it is well capable getting to what I want it to
Click to expand...
Because I had the same idea to make co2 for my girls. I experimented with it and that's how I learned the rates...which just weren't enough get to and to maintain 1100-1500 ppms in a big grow space. Or rather, to get those rates required far too much room in the grow space, which could be otherwise used for growing more plants...


It works in smaller environments tho....
 
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