Originally posted by humyThankyou, it seems that in the case of a brew (I am sure there is a scientific word for this, like saturated solution but cannot be sure) that a lower temperature would facilitate a better delusion (is that the correct word?) of CO2 into beer if I understand you correctly.
the delusion rate of most gasses into liquids generally but not necessarily increases with increasing temperature. This is due to the molecules moving around faster as the temperature increases. However, the solubility of CO2 in water actually decreases with increase temperature of the water. I am not sure how that might effect the delusion rate of CO2 i ...[text shortened]... l about one-quarter down:
http://www.rmprocesscontrol.co.uk/Technical.htm
and see the graph.
Originally posted by robbie carrobieDiffusion probably, I don't know the technical term, but delusion is an idea held that is false.
Thankyou, it seems that in the case of a brew (I am sure there is a scientific word for this, like saturated solution but cannot be sure) that a lower temperature would facilitate a better delusion (is that the correct word?) of CO2 into beer if I understand you correctly.
Originally posted by humyHaving thought about it we are describing dissolving carbon dioxide in impure water. Heating water certainly causes dissolved gasses to come out of it, so the colder it is the more gas can be dissolved. The way to make a noun out of a verb in English is to add -ing so a better dissolving - doesn't sound right. A stronger solution maybe?
I didn't know that! I learn something new every day.
Actually, I was saying I am unsure (about the diffusion, not about the delusion).
Maybe the process of dissolving CO2 would be made faster if all the currently dissolved none CO2 gas was driven off by heating and then letting the liquid cool down in a sealed vessel with the CO2 present? Who knows? Why would you want to promote CO2 absorption in the first place though? Once any yeast culture is giving it welly, the must will become saturated with CO2 quite naturally.
As for bleach, a friend of mine had a brewery and he used hyperchlorite solution to sterilise, which in layman's terms is bleach. Domestos adverts claims it kills 99.9 % of germs dead, so I think we can take it that bleach is a good sanitiser.
I brew wine myself and I have started using bleach rather than campden tablets, as it not only sterlises my glass demijohns, it also removes the skeggy stuff from the previous brew and produces sparkling clean containers.
Campden tablets are the sanitiser advised by all home brew books that I have read. They contain sodium metabisulphate which releases sulphuur dioxide into the water solution on disolving of them. This kills of any unwanted natural yeasts and is not toxic. I wouldn't recommend drinking concentrated solutions of it though. Eggy burps!
Originally posted by Sicilian SausageNormally an initial fermentation takes place and the CO2 is allowed to bleed off through an air lock. There is simply not enough pressure in a large fermentation vessel to infuse the beer with CO2 produced solely by the yeast.
Maybe the process of dissolving CO2 would be made faster if all the currently dissolved none CO2 gas was driven off by heating and then letting the liquid cool down in a sealed vessel with the CO2 present? Who knows? Why would you want to promote CO2 absorption in the first place though? Once any yeast culture is giving it welly, the must will becom ...[text shortened]... and is not toxic. I wouldn't recommend drinking concentrated solutions of it though. Eggy burps!
When the yeast has converted the fermentable sugars into alcohol it usually flocculates (coagulates and falls to the bottom of the vessel) leaving a large yeast cake and the beer is transferred to a secondary vessel. Here it is infused with CO2 in canisters or as the homebrewer usually does, its bottled with added dextrose which causes a secondary fermentation in the bottle which infuses the beer with enough CO2 to produce head retention and mouth feel.