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CO2 venting from cooler

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  • CO2 venting from cooler

    We're doing a ground up build and considering how to manage CO2 in our cooler which will have serving tanks. We'll certainly have sensors/alarms present for safety purposes, but wondering what we can design in to best manage CO2 when cleaning tanks aside from venting to the cooler and leaving the door open.

    I'm thinking we could perhaps put a 2" connection through the cooler wall and plumb that to an exhaust fan that vents to the outdoors. Then just connect up the serving tank to the exhaust port and allow fresh air supply through the CIP path.

    Any thoughts or best practices you've seen?

  • #2
    We use a 1.5" tc barb fitting with 1/2" hose to vent the Co2 through wall, never had an issue with elevated levels and we both clean serving tanks and kegs in the basement.

    Lance

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    • #3
      Originally posted by nohandslance View Post
      We use a 1.5" tc barb fitting with 1/2" hose to vent the Co2 through wall, never had an issue with elevated levels and we both clean serving tanks and kegs in the basement.

      Lance
      Thanks nohandslance
      Do you guys force the airflow on the exhaust end or just allowing the supply air to drive it out via your exhaust path?

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      • #4
        We have a small fan nothing fancy, just moved air if you have space it all gets dispersed in the area. Main thing is to vent pressurized vessels to the outside. Contact me me if you want more detailed info.
        Lance Jergensen
        lancejergensen@gmail.com
        775.997.6411

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        • #5
          Or DON'T vent. Why would you vent your bright tanks every time to clean? Acid cleaners work well in cold, CO2 environments. They save time, CO2, energy, money, confined space issues, and preserve your beer better. Depending on how well your tanks are made and your production schedule, you would only need to knock down the whole tank maybe once every 10-20 cycles for a thorough inspection. IMO, it's a smarter way to operate a cellar.
          Phillip Kelm--Palau Brewing Company Manager--

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          • #6
            Gitchegumee has a point, how ever if you are dry hopping or adding spices to serving tanks you need to vent and CIP which is what we do.
            Have to break down that tank.
            Lance

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