02-10-2010, 09:59 PM
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The reaction going on with yeast when brewing alcohol is very simple. Yeast is an organism that eats sugars and produces mainly 2 things CO2 gas and alcohol. If you are using a brew to enrich your tank with CO2, and not to make a wine that tastes good, you can go all out.
The more sugar available to the yeast, the more sugar, and alcohol the yeast will produce. but there is a twist, once the yeast has produced enough alcohol, they are no longer able to live in the solution. this will end your output of CO2. So if you just trying to produce as much CO2 as you can, a 5 gallon bucket or jug full 3/4 to the top with as much sugar as will stay in solution in the water.
The different types of yeast available on the market will effect your output of CO2 gas. in the case of pumping the gas into your tank, the more easily available bread yeasts are your best, and most affordable bet. A quick or rapid rise yeast would be perfect.
So to put it simply.......
Yeast+Sugar--->Alcohol + CO2
The more sugar, the more gas and alcohol.
The more liquid, the longer the yeast will brew actively.
Cheap fast acting yeast is the BEST.