Subject: re Can CO2 be Useful?
Date: 1992-04-16 15:03:40 GMT
>Advantages: The more CO2 in solution, the less likelihood of oxidizing
the liquid when racking (to secondary, bottling bucket, bottles).
Not clear; in the classical chemical approach, the amount of dissolved
CO2 would have no effect on the capacity for O2, and I think that even
a quantitatively accurate approach shows little interference. It is
possible that having CO2 coming out of solution whenever the beer
is moved would keep the O2 away, but I wouldn't bet on it.
Also, keeping all the CO2 in solution could make the wort too acidic even
for yeast (which likes a lower pH than most bacteria)---not sure of this.
The fermentation lock certainly isn't going to keep in very much of the
CO2; it probably can't take more than a couple of PSI. The carboy is
stronger, but I wouldn't care to bet on its being able to take a lot of
pressure. Fermentation generates a LOT of CO2; in round numbers, for
every 1% v/v alcohol produced, a volume of wort will generate four volumes
of CO2. Consider the effect of 80-120 gallons of CO2 in the .5-1 gallon
headspace of a typical carboy.... Note that in practice quite a bit of
CO2 stays in solution anyway; it's significantly soluble in water.
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