How long will dry ice last?

If I put a bigger block, say 20-60lbs of dry ice in a foam cooler and poked little holes in the top of it, roughly how long would it last?

I've read people say 1lb will take 1 day in an 8x8x8ft room and get co2 levels around 1500. If thats true, will 2+ lbs last 2+ days or will it evaporate in a day and overdose the PPM in the room?



I know dry ice is not ideal, but im only going to get one maybe two more harvests before I have to move, and then it may be 6-12 months before im able to get setup again so I dont want to go buy and setup an expensive co2 system now, but I would like to boost this last crop to make sure I have enough medicine to last me. If the dry ice will last a while I would by the co2 meter now though to be safe.


I appreciate any help on this

youd have better luck with yeast and sugar....

I think my room is a little big for sugar and yeast unless I make a garbage can full lol.

I think the co2 enrichment needs to be consistent for it to make much difference in the grow

Get a 2 liter bottle, fill it 2/3rds of the way full with purified/drinking water, add 2 cups of sugar and a couple packets of dry active yeast, shake until completely dissolved, poke a hole through the lid about 1/8th inch wide and you're done, you now have self producing CO2, feed it more sugar every couple of months and that's it.

you can make as many of these as you need.

How long would A BOTTLE produce CO2?

Pureblood89 said:

Get a 2 liter bottle, fill it 2/3rds of the way full with purified/drinking water, add 2 cups of sugar and a couple packets of dry active yeast, shake until completely dissolved, poke a hole through the lid about 1/8th inch wide and you're done, you now have self producing CO2, feed it more sugar every couple of months and that's it.

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Add a bit of hops and grains and you will have some homebrew too. Well kinda..............

siltman65 said:

How long would A BOTTLE produce CO2?

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theoretically, forever, as long as you keep feeding the yeast, the colony will keep multiplying. there are bakeries in san francisco that have kept the same sour dough starters for over a century. alcohol will separate and rise to the top, it's a good idea to pour that off and replace it with more sugar and water to keep the yeast colony healthy.