In the beer industry...….
01. Is the carbon-dioxide released during primary or secondary phase of fermentation ever trapped and used to partially or fully carbonate beers? (I am not talking about krausening lagers). If partially used, and later carbonated to full levels would that not mean a mix of natural and artificial carbonation?
02. Is carbonation introduced to the beer in the bright beer tanks, in which case do I assume these tans are maintained isobaricly until bottling?
03. Is carbonation done in-line just prior to bottling in a single 2 part operation?
04. I also understand that cans and bottles may be naturally conditioned with yeast at the time of filling with still beer
04. Any techniques way I missed out above?
Thank you folks
(need this for education purpose)
01. Is the carbon-dioxide released during primary or secondary phase of fermentation ever trapped and used to partially or fully carbonate beers? (I am not talking about krausening lagers). If partially used, and later carbonated to full levels would that not mean a mix of natural and artificial carbonation?
02. Is carbonation introduced to the beer in the bright beer tanks, in which case do I assume these tans are maintained isobaricly until bottling?
03. Is carbonation done in-line just prior to bottling in a single 2 part operation?
04. I also understand that cans and bottles may be naturally conditioned with yeast at the time of filling with still beer
04. Any techniques way I missed out above?
Thank you folks
(need this for education purpose)
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