Re: Yeast production Slows to fast.

[Jim Miller]

my yeast drops off at about 1week and i usually change it when i do weekly
maintenance. by 2 weeks time it is pretty weak.

jtm

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"Ryanw1234" > wrote in message
om...
I currently use 2 1.87L bottles for my yeast production. I can keep
the CO2 levels up around 20ppm or higher for the better part of the
week. But when I hit about the one week mark my yeast production drops
way off, like to the point where its only 1 bubble every 15 seconds.
This is the same with both bottles. I have tryed changing all the
variables to make it go longer. These bottles where both started at
the same time. Im thinking the only thing that it could be is the
yeast..Should I try a different type...or is there something else that
im missing?

Thanks
Ryan Wilson

[Jim Miller]

my yeast drops off at about 1week and i usually change it when i do weekly
maintenance. by 2 weeks time it is pretty weak.

jtm

--
Remove NOSPAM for email replies
"Ryanw1234" > wrote in message
om...
I currently use 2 1.87L bottles for my yeast production. I can keep
the CO2 levels up around 20ppm or higher for the better part of the
week. But when I hit about the one week mark my yeast production drops
way off, like to the point where its only 1 bubble every 15 seconds.
This is the same with both bottles. I have tryed changing all the
variables to make it go longer. These bottles where both started at
the same time. Im thinking the only thing that it could be is the
yeast..Should I try a different type...or is there something else that
im missing?

Thanks
Ryan Wilson

[LeighMo]

>.Should I try a different type...or is there something else that
>im missing?


Trying a different type might help. Wine or champagne yeasts tend to produce
longer, steadier Co2 production than bread yeasts, which are meant to raise
bread quickly.





Leigh

http://www.fortunecity.com/lavender/halloween/881/

[LeighMo]

>.Should I try a different type...or is there something else that
>im missing?


Trying a different type might help. Wine or champagne yeasts tend to produce
longer, steadier Co2 production than bread yeasts, which are meant to raise
bread quickly.





Leigh

http://www.fortunecity.com/lavender/halloween/881/

[Cannibul]

On 6 Feb 2003 12:37:41 -0800, (Ryanw1234)
wrote:

>I currently use 2 1.87L bottles for my yeast production. I can keep
>the CO2 levels up around 20ppm or higher for the better part of the
>week. But when I hit about the one week mark my yeast production drops
>way off, like to the point where its only 1 bubble every 15 seconds.
>This is the same with both bottles. I have tryed changing all the
>variables to make it go longer. These bottles where both started at
>the same time. Im thinking the only thing that it could be is the
>yeast..Should I try a different type...or is there something else that
>im missing?
>
>Thanks
>Ryan Wilson


Go to a shop where you can get wine making supplies and get some
yeast from Red Star called PREMIER CUVEE. It works well at lower
temps and can handle a alcohol content around 16%. It's much better
than bread yeast.

[Cannibul]

On 6 Feb 2003 12:37:41 -0800, (Ryanw1234)
wrote:

>I currently use 2 1.87L bottles for my yeast production. I can keep
>the CO2 levels up around 20ppm or higher for the better part of the
>week. But when I hit about the one week mark my yeast production drops
>way off, like to the point where its only 1 bubble every 15 seconds.
>This is the same with both bottles. I have tryed changing all the
>variables to make it go longer. These bottles where both started at
>the same time. Im thinking the only thing that it could be is the
>yeast..Should I try a different type...or is there something else that
>im missing?
>
>Thanks
>Ryan Wilson


Go to a shop where you can get wine making supplies and get some
yeast from Red Star called PREMIER CUVEE. It works well at lower
temps and can handle a alcohol content around 16%. It's much better
than bread yeast.

[Tasslehoff]

Wine/champagne yeast is the way to go. I use Lalvin EC1118(Champagne) or
Lalvin K1-V1116(white wine) which last me 5 weeks! I use a heater as well
to keep the temp above 20C. Otherwise try to get a yeast with a high
alcohol/sugar tolerance otherwise it'll produce inconsistant bubble
production or go kaput at 3-5% alcohol(1-2 weeks) using standard bread
yeast. I've read Fleischmans is supposed to be a good bread yeast if you
can't get your hands on the wine yeasts.

"Ryanw1234" > wrote in message
om...
> I currently use 2 1.87L bottles for my yeast production. I can keep
> the CO2 levels up around 20ppm or higher for the better part of the
> week. But when I hit about the one week mark my yeast production drops
> way off, like to the point where its only 1 bubble every 15 seconds.
> This is the same with both bottles. I have tryed changing all the
> variables to make it go longer. These bottles where both started at
> the same time. Im thinking the only thing that it could be is the
> yeast..Should I try a different type...or is there something else that
> im missing?
>
> Thanks
> Ryan Wilson

[Tasslehoff]

Wine/champagne yeast is the way to go. I use Lalvin EC1118(Champagne) or
Lalvin K1-V1116(white wine) which last me 5 weeks! I use a heater as well
to keep the temp above 20C. Otherwise try to get a yeast with a high
alcohol/sugar tolerance otherwise it'll produce inconsistant bubble
production or go kaput at 3-5% alcohol(1-2 weeks) using standard bread
yeast. I've read Fleischmans is supposed to be a good bread yeast if you
can't get your hands on the wine yeasts.

"Ryanw1234" > wrote in message
om...
> I currently use 2 1.87L bottles for my yeast production. I can keep
> the CO2 levels up around 20ppm or higher for the better part of the
> week. But when I hit about the one week mark my yeast production drops
> way off, like to the point where its only 1 bubble every 15 seconds.
> This is the same with both bottles. I have tryed changing all the
> variables to make it go longer. These bottles where both started at
> the same time. Im thinking the only thing that it could be is the
> yeast..Should I try a different type...or is there something else that
> im missing?
>
> Thanks
> Ryan Wilson

[Andre Malenfant]

For 3 bucks a month you can buy the hagen mix designed for their yeast
system. It works fine for me!

[Andre Malenfant]

For 3 bucks a month you can buy the hagen mix designed for their yeast
system. It works fine for me!

[Tasslehoff]

Damn it costs me AU$3.50 for 6 months worth.

"Cannibul" > wrote in message
...
> On 7 Feb 2003 11:02:55 -0800, (Andre Malenfant) wrote:
>
> >For 3 bucks a month you can buy the hagen mix designed for their yeast
> >system. It works fine for me!
>
>
> For $0.65 I can get enough wine yeast to last for six months.

[Tasslehoff]

Damn it costs me AU$3.50 for 6 months worth.

"Cannibul" > wrote in message
...
> On 7 Feb 2003 11:02:55 -0800, (Andre Malenfant) wrote:
>
> >For 3 bucks a month you can buy the hagen mix designed for their yeast
> >system. It works fine for me!
>
>
> For $0.65 I can get enough wine yeast to last for six months.