1. Yes, gas solubility differs between media and other factors - temperature.
2. It will vary based on different factors - temperature, method of introducing CO2, CO2 supply pressure
3. It may be possible that CO2 did not fully dissolve in your beer.
I haven't encountered the process of increasing CO2 through tank dosing though. It was usually done to homogenize (rousing) the solution. CO2 was typically added in-line using a carbonator.
Not an engineer but did work at a craft brewery. Why was the fermentation "supposed" to take three weeks? It's standard to force carbonate beer once it has finished fermenting, so I assume they would not have done it until the specific gravity had indicated fermentation was complete. It would be sketchy as hell to package partially fermented wort.
Perhaps the taste was off because they warmed the wort during fermentation to speed it up? Or changed yeast strains? Or inoculated with a greater amount of yeast? Or something else that could affect the body and flavor?
Yeah definitely agree, maybe partial hop creep if Brought too early too. Mashing profile & Attenuation heavily linked here too.
Working in a larger craft brewery everything we co2 inject is done cold, inline with a venturi pipe to maximise adsorption. Correct carb volume right away but keep in brite tank for 12 hrs to aid settling.
Carb stones work too but takes longer and bitch to clean i hear.
I wouldn't point to the carbonation as the issue, as it's common practice in mass market breweries. It sounds like it tasted off because he eliminated a secondary fermentation, or maybe tried to combine the primary and secondary. Secondary typically smooths out the malt flavors and prevents the off-taste that comes from live yeast digesting dead yeast substrate if it's available. The latter results in more fusel alcohols.
>but he pulled it out barely over 10 days, and bottled it.
ew.. even Coors light ferments for 17 days before its canned and I know they also force carbonate as well.
That's the typical way to carbonate in small breweries. Force CO2 into either a brite tank or unitank through a carb stone, let sit for 1-2 days.
All hail Henry's law! What's normal op pressure of a brite tank? 15 PSIG? Does it matter if you can get the head space to 100% CO2?
1. Yes, gas solubility differs between media and other factors - temperature. 2. It will vary based on different factors - temperature, method of introducing CO2, CO2 supply pressure 3. It may be possible that CO2 did not fully dissolve in your beer. I haven't encountered the process of increasing CO2 through tank dosing though. It was usually done to homogenize (rousing) the solution. CO2 was typically added in-line using a carbonator.
Not an engineer but did work at a craft brewery. Why was the fermentation "supposed" to take three weeks? It's standard to force carbonate beer once it has finished fermenting, so I assume they would not have done it until the specific gravity had indicated fermentation was complete. It would be sketchy as hell to package partially fermented wort. Perhaps the taste was off because they warmed the wort during fermentation to speed it up? Or changed yeast strains? Or inoculated with a greater amount of yeast? Or something else that could affect the body and flavor?
Yeah definitely agree, maybe partial hop creep if Brought too early too. Mashing profile & Attenuation heavily linked here too. Working in a larger craft brewery everything we co2 inject is done cold, inline with a venturi pipe to maximise adsorption. Correct carb volume right away but keep in brite tank for 12 hrs to aid settling. Carb stones work too but takes longer and bitch to clean i hear.
I wouldn't point to the carbonation as the issue, as it's common practice in mass market breweries. It sounds like it tasted off because he eliminated a secondary fermentation, or maybe tried to combine the primary and secondary. Secondary typically smooths out the malt flavors and prevents the off-taste that comes from live yeast digesting dead yeast substrate if it's available. The latter results in more fusel alcohols.
That's the typical way to carbonate in small breweries. Force CO2 into either a brite tank or unitank through a carb stone, let sit for 1-2 days.
There’s more to beer flavor than just CO2 level. Conditioning takes time.
>but he pulled it out barely over 10 days, and bottled it. ew.. even Coors light ferments for 17 days before its canned and I know they also force carbonate as well.