Hello all
I have a few questions regarding carbonation. We are starting a brewpub and would like some input on carbonation techniques based on our setup.
We do not have carbstones and can't install them on our tanks.
We do have spunding devices on the tanks and and use these as much as possible but we have to add some external CO2 on which I have a few questions. So these questions relate to the step after we have spunded the tank and cold crashed the beer.
Question 1:
I understand that a method of carbonating the beer fully is basically putting head pressure on the tank with a CO2 to the top of the tank and basically wait for the cold beer to absorb the CO2. We are trying this method and while I can assume this method would save some aroma it is a lengthy process.
Maybe someone can enlighten me on the carbonation charts. If my beer is 3 degrees C and I want say 2.6 volumes of CO2 in my beer the equilibrium pressure is something around 1 bar or (14PSI). Now I understand this is the equilibrium where no CO2 escapes the beer and no CO2 is absorbed by the beer? So if I would like the beer to absorb some CO2 at this temperature I would apply a higher pressure than now 1 bar and wait. Does a higher pressure always mean faster carbonation? Are there any charts available for carbonation levels together with a timeline of this? How long would you estimate this to take with a 4BBL (5HL) tank?
Question 2:
I have heard of some brewers that carbonate from the bottom of the uni-tank without a carbstone. You would open the valve very little and apply external CO2 that you allow to be pushed into the beer. I assume this process is faster that the one described above however with perhaps more loss of aroma? Does anyone have experience with this process and the pros and cons of it?
If I would try this method should I set my CO2 pressure to say 1.5 bar and then slowly bleed off some CO2 from the top of the tank?
Thank you very much for your help!
I have a few questions regarding carbonation. We are starting a brewpub and would like some input on carbonation techniques based on our setup.
We do not have carbstones and can't install them on our tanks.
We do have spunding devices on the tanks and and use these as much as possible but we have to add some external CO2 on which I have a few questions. So these questions relate to the step after we have spunded the tank and cold crashed the beer.
Question 1:
I understand that a method of carbonating the beer fully is basically putting head pressure on the tank with a CO2 to the top of the tank and basically wait for the cold beer to absorb the CO2. We are trying this method and while I can assume this method would save some aroma it is a lengthy process.
Maybe someone can enlighten me on the carbonation charts. If my beer is 3 degrees C and I want say 2.6 volumes of CO2 in my beer the equilibrium pressure is something around 1 bar or (14PSI). Now I understand this is the equilibrium where no CO2 escapes the beer and no CO2 is absorbed by the beer? So if I would like the beer to absorb some CO2 at this temperature I would apply a higher pressure than now 1 bar and wait. Does a higher pressure always mean faster carbonation? Are there any charts available for carbonation levels together with a timeline of this? How long would you estimate this to take with a 4BBL (5HL) tank?
Question 2:
I have heard of some brewers that carbonate from the bottom of the uni-tank without a carbstone. You would open the valve very little and apply external CO2 that you allow to be pushed into the beer. I assume this process is faster that the one described above however with perhaps more loss of aroma? Does anyone have experience with this process and the pros and cons of it?
If I would try this method should I set my CO2 pressure to say 1.5 bar and then slowly bleed off some CO2 from the top of the tank?
Thank you very much for your help!
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