Dried Yeast

[daizeUK]

I made up a bottle of yeast a few days ago as part of my first attempt to inject some CO2
So far it doesn't seem to be doing a lot, just a few bubbles on the surface but there doesn't seem to be any pressure building up
The yeast I used was not the fast action sort but the slow kind used for hand-making bread - is this stuff ok?
I used less than 1/4 tsp yeast and about 225g sugar.  Is it just slow to start or maybe I've got a leak?

 

[Sophie]

I read this as Daize's Yeast.. A bit dodgy!
 
Sorry, not a useful contribution to the topic

 

[KirkyArcher]

The stuff I use,  How warm was the water you added, too hot and you kill the yeast, too cold and it won't  activate it, 27° C–32° C being the ideal temperature, and I usually got bubbles after two hours or so

 

[daizeUK]

Lol is this a euphemism I'm not aware of?

  actually it's probably better if I don't ask...!

 

[Sophie]

EDIT: Y'know what, I rethought this and no aha!

 

[daizeUK]

Thanks Kirky, that looks identical to the stuff I bought.  Not the fast action one.  I gauged the temperature by hand, aiming roughly for something nice and warm, I may have got it TOO warm.

 

[Sophie]

Doesn't pay to skip steps?!  

 

[daizeUK]

I thought it wouldn't matter - yeast makes cakes rise when you bung it in the oven, doesn't it?

  So I thought it would work at fairly high temperatures
What should the bottle look like after a couple of days, should I expect lots of froth yet?

 

[KirkyArcher]

Shouldn't expect huge amounts of froth at all (unless you create a mix for a super fast reaction), cloudy lemonade appearance is usual, the side of yeast jar states to use 1 part boiling water to two parts cold that'll get you about 40° C which contradicts the optimum growing conditions temperature though 

 

[fluttermoth]

I thought it wouldn't matter - yeast makes cakes rise when you bung it in the oven, doesn't it?

I don't know about yeast for CO2 systems, but I do bake bread and cakes...(and make wine).

No; the dough does the rising when it's proving (that's what 'proving' means; you've proved the yeast is alive because it's making CO2 and that's forming bubbles, which are forcing the dough to rise because they're trapped in it by the gluten strands). Once it's in the oven, the yeast gets killed by the heat.

You can definitely kill yeast by using water that's too hot.

 

[daizeUK]

Ah so when cakes rise in the oven that's just gas expanding due to the heat?  I don't do a lot of baking lol
 
It might be that the yeast is fine and the bottle just isn't airtight.  I have an open Y junction capped with a check valve (waiting for the second bottle to be attached) and I was hoping the check valve would keep the gas in but perhaps not.

 

[KirkyArcher]

check valve probably is at fault, bend tubing over on it's self and tape it together this will usually be enough to create a temporary  air tight seal can always attempt to submerge bottle underwater to check for leaks indicated by bubbling gas escaping 

 

[daizeUK]

Cheers Kirky will give it a go!

 

[daizeUK]

You were right, bending the tube over did the trick!  I've got bubbles coming through the bubble counter now.
Now will it be enough to get through the diffuser...