Li@m Posted July 31, 2011 Report Share Posted July 31, 2011 What is the 2nd bottle for? Quote Link to comment Share on other sites More sharing options...
the-obstacle Posted July 31, 2011 Report Share Posted July 31, 2011 bubble counter and also safety in case the co2 mixture explodes out of the first bottle. It lessens the chance that you'll dump yeast/sugar into your tank. But first and foremost it's a bubble counter. Quote Link to comment Share on other sites More sharing options...
kiwiplymouth Posted July 31, 2011 Report Share Posted July 31, 2011 It's there so if any liquid escapes from the 1st bottle it ends up in the second bottle and not in your tank. It's not a bubble counter. Quote Link to comment Share on other sites More sharing options...
Li@m Posted July 31, 2011 Author Report Share Posted July 31, 2011 Cool Thanks guys.. i better go find one of those 300ml coke bottles. Quote Link to comment Share on other sites More sharing options...
the-obstacle Posted July 31, 2011 Report Share Posted July 31, 2011 It's not a bubble counter. co2 bubles out of the tube through the water until the yeast dies off and stops producing bubbles. I use it as a bubble counter. I agree it can't be used for accurate bubble counting like with a pressurised system but it's a great indicator for how much co2 your yeast mix is producing. Quote Link to comment Share on other sites More sharing options...
kiwiplymouth Posted July 31, 2011 Report Share Posted July 31, 2011 co2 bubles out of the tube through the water until the yeast dies off and stops producing bubbles. I use it as a bubble counter. I agree it can't be used for accurate bubble counting like with a pressurised system but it's a great indicator for how much co2 your yeast mix is producing. But In the diagram the small bottle contains no water so it cant be a bubble counter. I agree that if it contained water it could then be used as one Quote Link to comment Share on other sites More sharing options...
the-obstacle Posted July 31, 2011 Report Share Posted July 31, 2011 well spotted! I just assumed... :roll: Quote Link to comment Share on other sites More sharing options...
alanmin4304 Posted July 31, 2011 Report Share Posted July 31, 2011 If you want it as a bubble counter you would take the inlet tube down to almost the bottom then add a little water so as to see the bubbles but leave enough space for any overflow. There is not a lot of point having a bubble counter on a system where you cannot realy adjust the flow of gas. Quote Link to comment Share on other sites More sharing options...
Joshlikesfish Posted July 31, 2011 Report Share Posted July 31, 2011 There is not a lot of point having a bubble counter on a system where you cannot realy adjust the flow of gas. But you can with DIY. Just change the amount of yeast next time I also found them helpful for seeing when the mixture needs replacing Quote Link to comment Share on other sites More sharing options...
alanmin4304 Posted July 31, 2011 Report Share Posted July 31, 2011 The amount of yeast is not too important as it multiplies in the presence of air and ferments without it.If you get your yeast working properly before you add the sugar it will be away right from the start. Quote Link to comment Share on other sites More sharing options...
the-obstacle Posted August 1, 2011 Report Share Posted August 1, 2011 The amount of yeast is not too important as it multiplies in the presence of air and ferments without it.If you get your yeast working properly before you add the sugar it will be away right from the start. I'm genuinely interested in this comment alan, can you explain it further? I get the feeling there's something to learn here that you're alluding to but I don't quite get the full potential of it. How do you 'get your yeast working properly' without sugar? Quote Link to comment Share on other sites More sharing options...
alanmin4304 Posted August 1, 2011 Report Share Posted August 1, 2011 1 Use a wine yeast --it will ferment for longer as beer and bakers yeasts are killed off by lower concentrations of ethanol. 2 Mix your yeast with a teaspoon of warm water and some yeast nutrient from the home brew shop (a little vegemite will do also) 3 Put the mix in a small bottle with cotton wool in the top and keep it warm until it is working well (producing bubbles) 4 Add to main sugar mix and connect to system. Yeast multiplies in the presence of oxygen and ferments in the absence of. Quote Link to comment Share on other sites More sharing options...
the-obstacle Posted August 1, 2011 Report Share Posted August 1, 2011 Thanks! So I guess the trick is to get a balance between fermentation and multiplication to keep it going long term. Would adding an air stone to the yeast mix for an hour a day help this? Perhaps it's a lost cause. Quote Link to comment Share on other sites More sharing options...
alanmin4304 Posted August 1, 2011 Report Share Posted August 1, 2011 The idea is to multiply the yeast till you have enough then exclude the air so it concentrates on fermentation. It will ferment and multiply with air but mainly ferment without. Quote Link to comment Share on other sites More sharing options...
the-obstacle Posted August 1, 2011 Report Share Posted August 1, 2011 Cool, thanks. This is the one thing I learnt today. Quote Link to comment Share on other sites More sharing options...
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