yeast and sugar ratio for co2?

farmerfischer · Nov 27, 2015

<--- 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,,

chuck estevez · Nov 27, 2015

legallyflying · Nov 27, 2015

What's a wearhouse grow?

Is that a place that people never learned to spell work?

chuck estevez · Nov 27, 2015

legallyflying said:
What's a wearhouse grow?

Is that a place that people never learned to spell work?

that's where they grow suits, men's wearhouse. I guarantee it!!

farmerfischer · Nov 27, 2015

chuck estevez said:

Wali world has some of the nicest greeters,, lol,, my hat gos off to them old folks that are so bored and lonely in retierment that they would work for nothing just to stay busy and to interact with people, , much respect for them

farmerfischer · Nov 27, 2015

legallyflying said:
What's a wearhouse grow?

Is that a place that people never learned to spell work?

Dont hurt your self with that quick wit

Jodon · Dec 2, 2015

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?

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 · Dec 2, 2015

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

Yup, just use less yeast, cooks slower, in turn it should run agood week or so and ppm should be lower

Jodon · Dec 2, 2015

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.

Click to expand...

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.

Jodon · Dec 2, 2015

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 · Dec 2, 2015

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

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 · Dec 2, 2015

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

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....

yeast and sugar ratio for co2?

farmerfischer

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chuck estevez

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legallyflying

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chuck estevez

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farmerfischer

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farmerfischer

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Jodon

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