Hi Cpark,
The most common complaint about yeast/sugar co2 production is the inconsistent production rate: high in the initial weeks, low after 2 weeks or so.
But I have read about ways to overcome this, not sure if all of them works, such as using champange yeast, adding baking soda, running 2 'co2 factories' with one started couple of weeks later than the other etc.
I noticed that you're using a diffuser, amazing, because it is usually reported that the pressure produced by the home brew is usually too low for it to work.
Good job for taking the pics and sharing!
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