Agree with Liam. One good example is that applying the typical "beer" carbonation value to plain carbonated water; putting said carbonated water into a beer can; and pasteurizing those cans; will lead to very well-rounded cans (bulged bottoms).
The actual carbonation content (in typical vol/vol versus weight/volume) does not translate from beer to water. However, the variables across various beer types are comparatively minor discrepancies.
Note : if memory serves me right, there are some other factors in play with beers (beyond solely density) that also affect the solubility of CO2 and thus the pressure at any given temperature (viscosity, alcohol, surface tension, etc.).
As well as comparing versus carbonated water; the carbonation "value" calculated does not accurately transfer to carbonated wines, soft drinks, etc. Some packaging experts could weigh in on this; but discussing with your supplier of CO2 measurement equipment is likely a reliable place to start. Cheers.
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Keith Armstrong
Retired
Edmonton AB
(780) 504-4245
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Original Message:
Sent: 07-02-2024 13:49
From: Liam Mckenna
Subject: Henry's Law and Forced Carbonation
CO2 solubility is inversely related with solute concentration (density) but this will not come into play with an already carbonated tank. There is a minor difference top to bottom of a tank (due to hydrostatic pressure) but it will be nearly immeasurably small. I am assuming the headspace is pure CO2. If it is nitrogen or mixed gas the carbonation at the top of the tank may drift down over time.
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Liam Mckenna
YellowBelly Brewery and Public House
St. John's
(709) 691-8584
Original Message:
Sent: 07-01-2024 11:58
From: Anonymous Member
Subject: Henry's Law and Forced Carbonation
This message was posted by a user wishing to remain anonymous
I wanted to check on here, because I really couldn't find any literature on it (with the 5 minutes of research I did):
Once a beer is force-carbonated in a BBT, the only variables that come into play regarding CO2 volume maintenance in solution (i.e. keeping a beer at 2.6 vols) would be the temperature (assuming no fluctuation) within the tank and head pressure on the beer. The amount of headspace, ABV, residual sweetness don't come into play – correct?