For those who probably wont understand where the 5.4g of Co2 per liter is coming, its because 1L of Co2 weighs 1,964 grams so that way you can calculate how much grams of Co2 you need for other volumes of Co2 needed. Cheers to all, nice video!
Hello! Excellent video, thank you so much for sharing this. I have a couple of questions. In the calculation of grams of CO2 per liter, in this example the target is 2.8 and therefore the grams of CO2 per liter is equal to 5.4. However, that would be assuming that the beer is completely flat. Is that true in your process? I thought that despite trying a beer that you consider flat, there is always a little dissolved CO2. With that in mind, if you calculate 5.4 grams per liter of CO2 to arrive at 2.8 volumes, could that calculation lead to overcarbonation because it is not considered that there is already a certain level of dissolved CO2? And another question, for canning or keging, are there CO2 losses in that process? If it exists and is considerable, at an industrial level, the CO2 volume target is higher, so that when the beer is in the can or keg there is no low carbonation? Thanks for the help. Best Regards. Rodrigo.
The 5.4 grams per litre allows for an un-spunded fermentation to have a volume of c02 between 1 to 1.7 volume volumes of carbonation. Once the head pressure and temp is set you can pour c02 into the product all day and if these two things stay constant, you'll only reach 2.8 vv. No you don't lose any carbonation when going into package as the keg has approx 1 bar of c02 in it of C02 when filled under counter pressure. The canning machine gives a good shot of c02 prior to pressure filling too.
Great, thanks for the video. The explanation with the keg clarifies it to me (no spunding valve, so you just ensure the system has the pressure you need). I assume that the use of the carbonation stone in the unitank allows for the entire volume of CO2 to immediately dissolve into the liquid beer, so no "new" CO2 is blown off from the top. You are just blowing whatever gas (also CO2, but "old") from the top to keep the overall tank pressure. Once again very illustrative video. Appreciated!
i still don't understand why venting out the head pressure, is the carbonation stone can be let the co2 dissolve as fast? if it do dissolve in the beer, why is the head pressure will be venting out? isn't it will stay equilibirium instead as all co2 being dissolved?
I've been brewing beer for 14 years. Your videos are super instructive. My level is nowhere near yours, I even use priming sugar, but I have a question: 5.4 grams of CO2 per liter is 2.7 volumes (perfect for most), but beer (assuming a final fermentation at 20°C) already has ≈0.8 volumes. That would give 3.5 volumes of CO2. I'm sure it's an error in my math. I use 6 grams of sugar, which produces 3 grams of CO2≈1.5 volumes, which added to the theoretical 0.8 volumes gives 2.3Vol.
Hey, do you find that the current the co2 kicks up trub into solution? Is it apart of the wetting process to allow it to settle back out of suspension and back to the cone? Cheers
Do you have some tricks to limit dissolved CO2 in "flat" beer before forced carb operation ? Can the volume of CO2 already present in flat beer impact the final result with this technique ?
Thanks for the video! Can you just explain how you got the 5.4g/L when you don’t know the starting vols of CO2? You mention that unspunded beer has 1 to 1.7 and the 5.4 g/L accounts for this but I must be an idiot because I can’t work out how it does? Thanks.
If you can’t accurately measure the beer volume, you’re sunk with this measure. Additionally, what’s the point of rush carbonation, then 24 hr soak? No time savings in the end that I can see (freed up a tank/gas line quicker perhaps). Standard carbonation takes just as long (pressure vs temperature) without the calculations or monitoring the tank mass (what happens if you get tied up, and accidentally add too much gas?) Use the chart, note your final gauge pressure, let the stone bubble slowly, and walk away for the day🤷
Can you explain your technique a bit more? We don't have the ability to weigh our Co2 Tank. But all else we can control. We do have carbstones and proper spunding valves. While on the way home after watching this I couldn't stop thinking how we could apply this knowledge in our situation.
@@XkannsenX a good brewer knows how to balance this. And it is explained in the brewing literature. Ester formation is connected to organic acid production by the yeast which is not that relevant any more at the spunding stage. Most esters are formed in the early stages of Fermentation
@@Mikkogram Agree. I normally wait with spunding until after 3/4 of fermentation has finalized and then use the last one to carbonate. Guess that's fine.
We use $11.60 worth of c02 to carbonation 50k worth of beer. Ale yeast does not perform well under pressure. It lacks the ability to mop up the VDK as it is an unhealthy fermentation. Consistency in carbonation vv is paramount in a commercial setting.
For those who probably wont understand where the 5.4g of Co2 per liter is coming, its because 1L of Co2 weighs 1,964 grams so that way you can calculate how much grams of Co2 you need for other volumes of Co2 needed. Cheers to all, nice video!
thanks so much for this, I was racking my brains trying to figure it out! :D
Give yourself more credit, I would go as far as a beer scientist. Really good videos.
Them some shiny looking tanks! Any chance you could do a video on your external cleaning and or foam down procedure? Cheers 🍻
Fucking brilliant walk through. Thank you! Never thought of weighing the CO2 tank to properly dial it in. Love it.
Hello! Excellent video, thank you so much for sharing this. I have a couple of questions. In the calculation of grams of CO2 per liter, in this example the target is 2.8 and therefore the grams of CO2 per liter is equal to 5.4. However, that would be assuming that the beer is completely flat. Is that true in your process? I thought that despite trying a beer that you consider flat, there is always a little dissolved CO2. With that in mind, if you calculate 5.4 grams per liter of CO2 to arrive at 2.8 volumes, could that calculation lead to overcarbonation because it is not considered that there is already a certain level of dissolved CO2? And another question, for canning or keging, are there CO2 losses in that process? If it exists and is considerable, at an industrial level, the CO2 volume target is higher, so that when the beer is in the can or keg there is no low carbonation? Thanks for the help. Best Regards. Rodrigo.
The 5.4 grams per litre allows for an un-spunded fermentation to have a volume of c02 between 1 to 1.7 volume volumes of carbonation. Once the head pressure and temp is set you can pour c02 into the product all day and if these two things stay constant, you'll only reach 2.8 vv.
No you don't lose any carbonation when going into package as the keg has approx 1 bar of c02 in it of C02 when filled under counter pressure. The canning machine gives a good shot of c02 prior to pressure filling too.
Great, thanks for the video. The explanation with the keg clarifies it to me (no spunding valve, so you just ensure the system has the pressure you need).
I assume that the use of the carbonation stone in the unitank allows for the entire volume of CO2 to immediately dissolve into the liquid beer, so no "new" CO2 is blown off from the top. You are just blowing whatever gas (also CO2, but "old") from the top to keep the overall tank pressure.
Once again very illustrative video.
Appreciated!
i still don't understand why venting out the head pressure, is the carbonation stone can be let the co2 dissolve as fast? if it do dissolve in the beer, why is the head pressure will be venting out? isn't it will stay equilibirium instead as all co2 being dissolved?
@@momoomoz Yeah I'm unsure on this too? Also wouldn't you be blowing off hop aromas? Would love an explanation to clarify this...
I've been brewing beer for 14 years. Your videos are super instructive. My level is nowhere near yours, I even use priming sugar, but I have a question: 5.4 grams of CO2 per liter is 2.7 volumes (perfect for most), but beer (assuming a final fermentation at 20°C) already has ≈0.8 volumes. That would give 3.5 volumes of CO2.
I'm sure it's an error in my math.
I use 6 grams of sugar, which produces 3 grams of CO2≈1.5 volumes, which added to the theoretical 0.8 volumes gives 2.3Vol.
I don't think I'm from the future,, but I watched this video last week😮🍺🍺
Its an updated version, cheers
@@flamingalahbrewingco will I better watch the video then have a great weekend🍺🍺🍺🍺🤪
Can this be done without a carbstone? I want to do this in my keg
Helps if I watch the entire video 😂
Hey, do you find that the current the co2 kicks up trub into solution? Is it apart of the wetting process to allow it to settle back out of suspension and back to the cone? Cheers
I need to go to Australia and visit you guys . Cheers , Atomic Hops Brewing, Las Vegas, NV, USA
We would love to visit you in Vegas too!
@@flamingalahbrewingco❤❤
Hi. Why do ypu setp up the pressure at 10 psi in te he spunding valve? Thanks
Hey mate, it's probably best you watch the video again to see the explanation. It's a pressure and temperature calculation = carbonation.
Am I see things or did I watch this video last week?
Please read the caption, it was updated.
Do you have some tricks to limit dissolved CO2 in "flat" beer before forced carb operation ? Can the volume of CO2 already present in flat beer impact the final result with this technique ?
un-spunded fermentation has a vv of approx. 1 to 1.7 vv. The 5.4 grams per litre allows for this.
@@flamingalahbrewingco Thanks ! Great content 👍
Thanks for the video! Can you just explain how you got the 5.4g/L when you don’t know the starting vols of CO2? You mention that unspunded beer has 1 to 1.7 and the 5.4 g/L accounts for this but I must be an idiot because I can’t work out how it does? Thanks.
Realistically for 50L keg at 270g of Co2 , how many hrs would that take to reach that result of carbonation
Forget time and use the methods in the video to calculate. Temp, pressure and weight of C02
If you can’t accurately measure the beer volume, you’re sunk with this measure. Additionally, what’s the point of rush carbonation, then 24 hr soak? No time savings in the end that I can see (freed up a tank/gas line quicker perhaps). Standard carbonation takes just as long (pressure vs temperature) without the calculations or monitoring the tank mass (what happens if you get tied up, and accidentally add too much gas?) Use the chart, note your final gauge pressure, let the stone bubble slowly, and walk away for the day🤷
This is just how we do things here at the brewery. If that is what you do, then that's great, it works for you that way. Thanks for watching.
Cheers🍻
Can you explain your technique a bit more?
We don't have the ability to weigh our Co2 Tank. But all else we can control. We do have carbstones and proper spunding valves.
While on the way home after watching this I couldn't stop thinking how we could apply this knowledge in our situation.
Ive never felt so dumb in my life trying to understand this math
Why don't you spund the beer naturally? No need to buy expensive CO2 for carbonation if the yeast is doing the job anyway
There is impact on flavors. Maybe he wants some esters a fermentation under pressure will block.
@@XkannsenX a good brewer knows how to balance this. And it is explained in the brewing literature.
Ester formation is connected to organic acid production by the yeast which is not that relevant any more at the spunding stage. Most esters are formed in the early stages of Fermentation
@@Mikkogram Agree. I normally wait with spunding until after 3/4 of fermentation has finalized and then use the last one to carbonate. Guess that's fine.
We use $11.60 worth of c02 to carbonation 50k worth of beer. Ale yeast does not perform well under pressure. It lacks the ability to mop up the VDK as it is an unhealthy fermentation. Consistency in carbonation vv is paramount in a commercial setting.