whatapothead
Well-Known Member
Join Date: Oct 2009
Posts: 185
right above this on everyones posts there is a little balance scale logo and all you do is click it. (top right)
DIY: Home Made CO2 Guide
- Thread starter XxNinjaxX
- Start date
Join Date: Oct 2009
Posts: 185
right above this on everyones posts there is a little balance scale logo and all you do is click it. (top right)
whatapothead
Well-Known Member
could you do this with the 5gal water jugs? or would it get too nasty by the time it was done?
XxNinjaxX
Well-Known Member
You sure cud, i just used the 2L bottle as it fit's nicely amongst my grow..
Ive seen people that actually brew their own beer in their grow room as it does the same thing. But that is still only 1 tablespoon of yeast, so it doesnt ferment as much.. i guess ud have 2 up the recipe, tho id do it gradually so its not a big mess..
Baker's Yeast works just as good. You will get ppl saying that it MUST b brewers yeast due to some crap about it being able to hold up to the fermentation process better, but i have used both, and not been able to notice the difference.
Haha, thanks for the support, but it is already a Sticky
Dank Fish
Active Member
Haha, thanks for the support, but it is already a Sticky
lol my bad. Im just a lil slow.
XxNinjaxX
Well-Known Member
Yep, ur plants can benefit from it right throughout the growth. In the last 2 weeks it should give u a quicker ripeness and that little bit extra weight.
Thats cool man, we all r sometimes - especially trying to find our way around this site wen we 1st join..
Peace
XxNinjaxX
Well-Known Member
Yeah man, so long as the gas can escape.. The only reason i put the release valve in is so u can tell when it is time to change the mixture...
odin92681
Member
I believe there is a limit to the amount of CO2 a plant can intake but with a setup like this wont go to that limit. Maybe someone on the forum has a toy to measure ppm (?) in the air and find out what the difference is. Either way more CO2 is better than less for plants
whatapothead
Well-Known Member
5gal setup
9.5 cups of sugar
9.5 tbsp of yeast
2.5 gal of water
one thing i'm worried about.... is this going to put off a crap load for 1-2 weeks like the 2litre or is going to just last for like a month or two?
aka ... is the pressure going to build so much that it forces it out or will it slowly ferment?
also kinda worried about coming back and finding a huge mess cause it blew the cap off and overflowed...
9.5 cups of sugar
9.5 tbsp of yeast
2.5 gal of water
one thing i'm worried about.... is this going to put off a crap load for 1-2 weeks like the 2litre or is going to just last for like a month or two?
aka ... is the pressure going to build so much that it forces it out or will it slowly ferment?
also kinda worried about coming back and finding a huge mess cause it blew the cap off and overflowed...
Roland
Active Member
make sure there is hole in the cap to release pressure .. fermentation is what makes the CO2
whatapothead
Well-Known Member
haha i know... i will be using one of the bubble valves...
but you think its going to slowly make the gas or is it going to go crazy and make it all at once?
but you think its going to slowly make the gas or is it going to go crazy and make it all at once?
whatapothead
Well-Known Member
thanks. will give it a try in the next couple days.
Hey guys, the valve your talking about is called an air lock, its purpose when used to brew wine/beer is to stop nasties entering the brew, ie vinegar fly/fruit fly geting into you brew and spoiling it. it is also an indicator leting you know when the ferment slows, i would sugest that if this method is used that you dont have the extractor fans running during lights on, sealed room only, i used a piece of 4mm tubing to push into the top of the airlock tightly and then positioned this directly over my plant.
peace
peace
dnkronic
Well-Known Member
The yeast should eat up all the sugar in about two weeks regardless of how much you up the scale. I am a brewer, and i have found that no matter how much fermentable sugars I add to my beer, it usually slows down to a crawl around 8th to 12th day. When you brew you know the fermentation stage is done when you can count a minute between bubbles in the airlock. After the first day it will constantly bubble because the krausen (the foamy head yeast produces at its highest point of fermentation) from your yeast culture produces a massive amount of co2. After that the amount of co2 given off by the yeast reduces little by little every day. I have made beer that had 5 lbs of sugars and I have made beer that is 13+ lbs of sugars. Even though that is a drastic difference in sugar content, the yeast seems to use most of it by day ten.
If you wanted to get the most co2 you can by using this method, I would reccommend changing them out once a week.
Also, can someone tell me the point of using an airlock if you are not sterilizing the sugar water before you add the yeast? A lot of people here seem to have a problem finding them.. Airlocks are used in homebrewing to keep potential contaminants out of your beer while letting out the co2 produced by fermentation. if you are not sterilizing the sugar water before you add your yeast is an airlock even neccisary for this application?
