Hello Dominic,
I remember struggling with this when we first offered "Nitro Beers" on tap.
At the end of the day it's much more about the volume of CO2 than it is about the N2. Think of the CO2 as the potatoes and the NO2 as the salt and pepper. Does that weird analogy make sense?
We find that we need to achieve a carbonation level of approx. 2.0 vols of CO2. for a nice rolling, creamy Nitro pour.
Nitrogen is not very soluble and not nearly as soluble as CO2. The N2 is more about holding the CO2 in solution until poured as well as not allowing the beer to become over carbonated in the keg.
We have also found it easier to achieve 1.9 - 2.1 vols of CO2 in the FV vs doing each keg with beer gas individually. That method can be done, but headspace needs to be considered as well as testing the carb level so that it isn't too high or low for your draft line/creamer tap. Too high and you will pour nothing but foam, too low and you will pour beer with no noticeable head or rolling bubble action.
When we do this in a 10bbl FV (without a carbonation stone), we will bubble CO2 into the bottom outlet at 18 - 20psi, starting at basically 0psi on the FV. Once the pressure on your FV hits 15psi or your max working pressure, you're done.
Allow the beer to absorb the CO2 (this can take a few days) and test the level of Carbonation. Although this can be sped up with a carbonation stone, but you will want to carb check a little more often.
Like I mentioned earlier, 2.0 vols of CO2 works well for us.
Push the beer down the line with a higher blend of N2 to CO2 beer gas. For example 80/20 blends exist, as I believe most beer gas blends are either 60/40 or 70/30. This way it should keep your carbonation level fairly stable assuming you don't set your pressure unreasonably high.
Try not to get frustrated because there will be some trial and error as every brewery is different.
I know it's probably not the Operating procedure you ae looking for, but they are pointers none the less.
Good luck, hope this helps.
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Brandon Owens
Brewery Manager
70 Acre Brew Co
Sherwood Park AB
(587) 456-8381
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Original Message:
Sent: 01-15-2025 16:16
From: Roger Barth
Subject: Nitrogen carbonation
Just a little background. Nitrogen has very low solubility in beer at practical pressure. Nitrogenated beer typically has 1.1 to 1.7 volumes of carbon dioxide and 60 mg/L (~0.05 volumes) of nitrogen. Because the nitrogen is barely soluble, it is easily released. The gas content of the foam is enriched in nitrogen. Nitrogen is less dense than CO2, so the bubbles are more buoyant. They break off and rise when they are smaller than those of pure CO2 bubbles would be, hence finer foam. Because of the low solubility of nitrogen in the liquid surrounding the bubble, the gas escapes more slowly, hence longer-lasting foam. Because of the lower CO2 concentration, it is necessary to use a tap nozzle that agitates the beer to give foam. Nitrogenation is not suitable for all beer styles. Perception of bitterness is less in nitrogenated beer. Nitrogen is made from air, which is about 20% oxygen, so standard nitrogen can be contaminated with oxygen, which can accelerate staling. Nitrogen used to nitrogenate beer must be highly purified.
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Roger Barth
Author (with M Farber) of Mastering Brewing Science ISBN 9781119456056
Retired
West Chester PA
Original Message:
Sent: 01-13-2025 16:00
From: Dominic Charbonneau
Subject: Nitrogen carbonation
Hi all. I had a great talk with friends this last weekend about carbonating beer with nitrogen to get nitro effect in the pint at the pub while pouring with a creamer. I realized that although I though it was simple, many different procedure where brought forward on how to carbonate to get the perfect nitro pint.
Can someone provide a reliable and operational procedure to carbonate a beer with beergas so you get the cream effect without using a tank that can hold more than 14.7 psi?
Thanks
DOMINIC CHARBONNEAU
VP PRODUCTION & BRASSEUR EN CHEF
B 450 250-2611, POSTE 223
SF 1 855 650-2611
3755, RUE PICARD, PORTE 2
SAINT-HYACINTHE (QUÉBEC) J2S 1H3