I am trying to understand how co2 used in force carbonation impacts the amount of dissolved oxygen in beer.
Our local supplier (in Belgium) provides CO2 grade 3.0 which is considered food grade. The specs:
CO2 > 99.9 vol.%
H20 < 10 vol.ppm.
O2 < 200 ppm
N2 < 800 ppm
Calculating the percent of o2 it looks like it is 0.02%.
According to this paper by Hach (who manufacture DO meters) the industry standard for DO in final package product is 40-150 ppb. They have a table which states that with an o2 impurity of 0.02% the added DO to the beer is between 142-567ppb. This puts me several times over the limit.
Does this mean the CO2 I am buying is not suitable for carbonating beer? Note that I am struggling with the shelf life of my beers presumably due to oxidation and I am trying to understand whether the CO2 I am using could be a possible culprit.
I appreciate if anyone could share their CO2 spec sheets so I can understand what the O2 ppm levels others are using.
Any experience here would be appreciated.
Our local supplier (in Belgium) provides CO2 grade 3.0 which is considered food grade. The specs:
CO2 > 99.9 vol.%
H20 < 10 vol.ppm.
O2 < 200 ppm
N2 < 800 ppm
Calculating the percent of o2 it looks like it is 0.02%.
According to this paper by Hach (who manufacture DO meters) the industry standard for DO in final package product is 40-150 ppb. They have a table which states that with an o2 impurity of 0.02% the added DO to the beer is between 142-567ppb. This puts me several times over the limit.
Does this mean the CO2 I am buying is not suitable for carbonating beer? Note that I am struggling with the shelf life of my beers presumably due to oxidation and I am trying to understand whether the CO2 I am using could be a possible culprit.
I appreciate if anyone could share their CO2 spec sheets so I can understand what the O2 ppm levels others are using.
Any experience here would be appreciated.
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