CO2 (carbon dioxide) at Lowes

[KaliKitsune]

that info came from a 20+ year master grower i think ill stick with his advice and not waste my ice,,,,peeeeeeace

Hi. In my short career I've taught many things, including High School Horticultural Science. Any basic gardening book will tell you the exact same info. Lights do not affect respiration anywhere NEAR the amount temperature and humidity does. The plants respirate through stoma and stomata. These 'pore guards' are cells that shrink and expand in relation mainly to the amount of humidity and the temperature. Higher temperatures shrink the guard cells, and open the pores wider, increasing respiration. Higher humidity will make the cells swell up and conversely choke the respiration rate of the plant.

I recommend the Harcourt-Brace Horticultural Science books, they're very informative and will tell you most everything you need to grow ANYTHING. However, as that is a school book you'll likely only find it from a library or from the actual publisher. Other great independent and well-cited resources include "The Victory Garden" and the Reader's Digest "Year-Round Gardening."

 

[KaliKitsune]

Too much CO2 will kill your plants and it is difficult to control the rate that dry ice "melts" so be careful if you plan on doing this.

The best thing to do is just toss it in a box with a couple of pencil-sized holes in the sides and the top. This way you don't have to worry so much about overdosing when you've got a bottleneck for release.

 

[born2killspam]

What you said about respiration makes enough sense that I feel stupid for not realizing that before.. You get rep points for that..
I dunno about the dry ice rate positively.. Most ppl exhaust from near the top, and CO2 does like to sit low being heavier than average atmosphere.. I would time the sublimation of a known mass (surface area dependant more than mass actually), then run some rough numbers on room volume.. It probably is safe unless blatantly excessive, but just to be thorough....
As for brewers yeast fermenting to 25%, I want to call utter BS, but more than that I want to find out I'm wrong..
I've fermented/distilled for many years.. I've used TONS of different yeast varieties both commercial and wild.. I use baker's yeast for rum, and EC-1118 (16-17%) for most mashes.. I dislike turbos/champagne yeast (MAYBE 19%) for drinkables.. I drink everything I ferment, and for the sake of flavour I never push my yeast up to their limit..
I have also successfully cultivated saccharomyces carlsbergensis which is a definate brewer's yeast.. Its great for its propensity to break down maltose almost as readily as sucrose, but doesn't really surpass baker's yeast in ABV..
Also, when I say 25% sugar, I mean the entire watered down solution works out to 25%..
With ideal environment, and alot of patience for a snail's pace fermentation those numbers can maybe be pushed a tad.. Moreso the sugar level than the abv though.. I must admit, I have seen apples with alcohol (maybe 5-10% cider!)right inside the core on the ground in late fall.. Lower temps will also help to push the limits, but will REALLY slow shit down!

 

[KaliKitsune]

What you said about respiration makes enough sense that I feel stupid for not realizing that before.. You get rep points for that..
I dunno about the dry ice rate positively.. Most ppl exhaust from near the top, and CO2 does like to sit low being heavier than average atmosphere.. I would time the sublimation of a known mass (surface area dependant more than mass actually), then run some rough numbers on room volume.. It probably is safe unless blatantly excessive, but just to be thorough....
As for brewers yeast fermenting to 25%, I want to call utter BS, but more than that I want to find out I'm wrong..
I've fermented/distilled for many years.. I've used TONS of different yeast varieties both commercial and wild.. I use baker's yeast for rum, and EC-1118 (16-17%) for most mashes.. I dislike turbos/champagne yeast (MAYBE 19%) for drinkables.. I drink everything I ferment, and for the sake of flavour I never push my yeast up to their limit..
I have also successfully cultivated saccharomyces carlsbergensis which is a definate brewer's yeast.. Its great for its propensity to break down maltose almost as readily as sucrose, but doesn't really surpass baker's yeast in ABV..
Also, when I say 25% sugar, I mean the entire watered down solution works out to 25%..
With ideal environment, and alot of patience for a snail's pace fermentation those numbers can maybe be pushed a tad.. Moreso the sugar level than the abv though.. I must admit, I have seen apples with alcohol (maybe 5-10% cider!)right inside the core on the ground in late fall.. Lower temps will also help to push the limits, but will REALLY slow shit down!

A real yeast will tolerate quite a bit of it's own waste byproducts - how do you think wines, like 20+% port, is made?

In wines, there is no distillation. How would yhou explain 30% ports and Chardonnays if the yeast can't handle that quantity of alcohol?

I've brewed for many years, almost a decade now. Trust me, you do not need to worry. Just follow even the directions on baker's yeast, it's about half of what's recommended for brewer's yeast.

In fact, you'd benefit from a brewing operation right alongside your growing operation.

 

[born2killspam]

Actually ports are only partially fermented to preserve the fruit essence as much as possible.. I have never tried my hand at port, so I don't know exactly what SG the fermentation is halted at, but it is actually halted because the must (fermenting liquid) is fortified with brandy (distilled wine).. This puts the abv above the threshhold of the yeast.. Like sherry etc, its a 'fortified' wine..
I've never seen a chardonnay with an even moderately high abv, but I'm really not too knowledgable about them specifically..
I too have fermented and distilled for - well, basically my entire life since I was taught as a pretty young kid, so several decades..
As for the symbiotic relationship between plants, and yeast, I have said many times in these forums that they should be done side by side, so I obviously agree totally on that.. Beyond the CO2, some ethylene, and other things useful to plants are evolved..
There is a recent thread where a guy came up with a decent system to use fermentation to pump out timed dosages.. I can't find it in my recent history though and I forget what forum it is in, so unless I go hunting I gotta hope he replies again.. If he revamps some materials though, that could work very well in a non passive way..

Edit: I'm not trying to patronize you with the explanations in brackets.. Those are for readers without fermentation experience..

 

[phishhead]

so for those of following that arn't as smart as you guys......can i just add sugar and water to a dish and put it in the closet for added co2?

 

[born2killspam]

Yea, buy a 2kg (4ish lb) bag of sugar, top up to 10 litres total with sugar (2.5-3.0USGallons with sugar).. Get it dissolved, cool it to 70-100°F and add yeast (atleast a few teaspoons for faster results).. And keep the temp fairly stable.. Doing it properly though isn't much harder than making kool-aid..

 

[KaliKitsune]

My fiance's colleges' biological chemistry class would REALLY love to disagree with you, since they're in the middle of making a 35% brewed wine/liquor, and I'm teaching them how to do it.

There are about 4,000 species of yeast, and many of them can handle 60+% alcohol concentrations. Take an actual microbrewers' biology course (offered in the tri-state area of TN, AK, and MS, where Anheuser-Busch is headquartered) and re-learn your basic biological chemistry. I teach this to my students, don't tell me I'm wrong when I've done it for almost a decade and created a new degree from the study of such reactions. (Thank you, UofR Johnston Program!)

 

[bonghits4all]

Too much CO2 will kill your plants and it is difficult to control the rate that dry ice "melts" so be careful if you plan on doing this.

that is like saying too much air will kill a human.I know your trying to help but it would take a inordinate amount of co2 to kill a grow room.Im saying if your even inquiring about c02 chances are your running 10-15 plants and no block of dry ice is going to give off too much c02 to do that unless your putting a 100 lb block in there and you would literally have to be down syndrome to do that.Heres the scoupe for anyone interested in the truth.co2 will help your plants with growth, vitality,and yeild. at any incriment a little will help a little.alot can help alot or a little depending on how well regulated it is.you can by tanks and flow regulators you can buy sugar yeast and water or you can buy dry ice.they all produce co2 and will help out how much help depends on you

 

[NewGrowth]

that is like saying too much air will kill a human.I know your trying to help but it would take a inordinate amount of co2 to kill a grow room.Im saying if your even inquiring about c02 chances are your running 10-15 plants and no block of dry ice is going to give off too much c02 to do that unless your putting a 100 lb block in there and you would literally have to be down syndrome to do that.Heres the scoupe for anyone interested in the truth.co2 will help your plants with growth, vitality,and yeild. at any incriment a little will help a little.alot can help alot or a little depending on how well regulated it is.you can by tanks and flow regulators you can buy sugar yeast and water or you can buy dry ice.they all produce co2 and will help out how much help depends on you

Too much oxygen will kill a human . . . It would take a lot you are right but it is quite possible to reach toxic levels in a sealed room. Dry ice is not a cost effective or reliable method of releasing CO2 either. But since you are the CO2 expert I'll just listen to you

 

[KaliKitsune]

that is like saying too much air will kill a human.I know your trying to help but it would take a inordinate amount of co2 to kill a grow room.Im saying if your even inquiring about c02 chances are your running 10-15 plants and no block of dry ice is going to give off too much c02 to do that unless your putting a 100 lb block in there and you would literally have to be down syndrome to do that.Heres the scoupe for anyone interested in the truth.co2 will help your plants with growth, vitality,and yeild. at any incriment a little will help a little.alot can help alot or a little depending on how well regulated it is.you can by tanks and flow regulators you can buy sugar yeast and water or you can buy dry ice.they all produce co2 and will help out how much help depends on you

Too much O2 *WILL* kill a human, that's why 100% oxygen is very, very heavily regulated in the medical industry. Too much CO2 will do the same to plants, it's an absolute matter of atmospheric conditions. The point of growing indoors is to simulate outdoor conditions AS CLOSELY AS POSSIBLE. You *MUST* have a regulated internal atmosphere or else you will kill your plants. I have two Japanese Maples from a friend who is just now learning this lesson. It's going to be a full month in the triage room for them thanks to the crap stuffed environment he's kept them in.

 

[Arrid]

Kali, don't plants reverse their respiration during night time.
I'm pretty sure at night they take in oxygen and release Co2.
Either that or I was not taught properly at school

So technically, if what I have been taught is true, there is no need to use Co2 when the lights are off

 

[KaliKitsune]

Kali, don't plants reverse their respiration during night time.
I'm pretty sure at night they take in oxygen and release Co2.
Either that or I was not taught properly at school

So technically, if what I have been taught is true, there is no need to use Co2 when the lights are off

Plants do not use O2 in any form, they respirate it as a waste byproduct (which we humans use - plants remove the carbon and release the oxygen.)

At night plants stop photosynthesis and rely upon metabolising nutes stored in the roots for growth.

This concludes your horticultural science lesson for the day.

 

[bonghits4all]

smells a little like bs to me

 

[born2killspam]

My fiance's colleges' biological chemistry class would REALLY love to disagree with you, since they're in the middle of making a 35% brewed wine/liquor, and I'm teaching them how to do it.

There are about 4,000 species of yeast, and many of them can handle 60+% alcohol concentrations. Take an actual microbrewers' biology course (offered in the tri-state area of TN, AK, and MS, where Anheuser-Busch is headquartered) and re-learn your basic biological chemistry. I teach this to my students, don't tell me I'm wrong when I've done it for almost a decade and created a new degree from the study of such reactions. (Thank you, UofR Johnston Program!)

Now why would they care about ABSURDLY high theshold in a course where they teach typical brewing.. You NEVER want to push your yeast too hard, they start producing alot more less desirable by-products..
Yeast can manage to grasp at life in some pretty damn inhospitable climates, but I can't believe 'those' numbers until you start citing some abstracts..
Also, not that I think it would matter, but is this a registered strain that they are using, or a hybridization or registered strains?
Gimme some details on the growth media, and how its adjusted through phases.. What kind of cell counts are you dealing with? What is your pitching rate and attenuation? What are most effective initial dissolved O2 concentrations, and how are they achieved? Obviously you need something to keep more dissolved O2 in the mix than saturation at any reasonable temperature allows, what method are you using to achieve this? I'm always looking to expand my technical knowledge on subjects like these.. Its a compulsion of sorts..

 

[COGOGROW]

Plants do not use O2 in any form, they respirate it as a waste byproduct (which we humans use - plants remove the carbon and release the oxygen.)

At night plants stop photosynthesis and rely upon metabolising nutes stored in the roots for growth.

This concludes your horticultural science lesson for the day.

I'll disagree with the notion that pants don't use oxygen. dont we all need to use rockwool or airstones or hyrdoton so we can let our roots breathe? I'm pretty sure the roots are not using co2 for photosynthesis, but instead o2 so that they can use the stored nutrients. why else would we need the roots to be exposed to the air? i coud be wrong but I think that oxygen IS needed for plant growth as much as co2.
if someone is stupid enough to comletely deplete the levels of either co2 or o2 in their growroom they deserve to have their pants die. but prove me wrong and I'll be doing this----->kiss-ass

 

[GrowTech]

I don't know what type of equipment you're using, but the tank in the picture is too small to work with my regulator. Get at least a 20# bottle, and do refills. Otherwise, get a burner. There's no point in making a sloppy mess out of your grow room and putting extra crap like tubs of water, sugar, yeast, etc. Get a tank, regulator, timer, and vent your CO2 air line down between the plants. Set and forget...

Also... I've gotta LOL at all of the KaliKitsune BS in this thread...

Sounds like some of you are trying to bake a cake, and not grow pot.

 

[GrowTech]

I'll disagree with the notion that pants don't use oxygen. dont we all need to use rockwool or airstones or hyrdoton so we can let our roots breathe? I'm pretty sure the roots are not using co2 for photosynthesis, but instead o2 so that they can use the stored nutrients. why else would we need the roots to be exposed to the air? i coud be wrong but I think that oxygen IS needed for plant growth as much as co2.
if someone is stupid enough to comletely deplete the levels of either co2 or o2 in their growroom they deserve to have their pants die. but prove me wrong and I'll be doing this----->kiss-ass

You're right...

 

[born2killspam]

Ironically established trees use more O2 than they produce.. If they aren't growing then they have very little reason to take up CO2..
Yep, and the biggest irony is because of that, many rainforests would produce more oxygen if they were pretty much clear-cut..
I am a fan of boost buckets though.. There is a ton of fermentation happening in nature.. CO2 isn't the only helpful thing produced..
I take that back.. Boost buckets suck.. Its a waste of good ETOH.. Make some beer, build a still.. Fermentation and horticulture have a symbiotic relationship in more ways than one..

 

[JonnyBtreed]

Too much O2 *WILL* kill a human, that's why 100% oxygen is very, very heavily regulated in the medical industry. Too much CO2 will do the same to plants, it's an absolute matter of atmospheric conditions. The point of growing indoors is to simulate outdoor conditions AS CLOSELY AS POSSIBLE. You *MUST* have a regulated internal atmosphere or else you will kill your plants. I have two Japanese Maples from a friend who is just now learning this lesson. It's going to be a full month in the triage room for them thanks to the crap stuffed environment he's kept them in.

Ahhh Trees, finally an offhand topic I know quite a bit about. If ya got any questions on growing the Acer Palmatum let me know