Carbonating with dry ice?

I would not. Dry ice is hygroscopic in nature. It is home to bacterial contamination. Dry ice is not suitable for a sterile environment.

It would be hard to control the level of carbonation as well. And you could create dry ice beer bombs...

If you REALLY want to try it, I would just do a small amount and see what happens. But make sure and be really, really SAFE! Especially if bottling in glass bottles. Glass bottle beer dry ice bombs- not a fun thing to mess with.

Now if you just wanted to put beer in a glass, add a small amount of dry ice and drink it, I'm sure it would be fine, but be careful still. Dry ice burns on your lips would suck big time!

 

Let's just say that I've only ever had bottle bombs one time, and dry ice may have been involved...

 

Whoa. I would have thought they would explode in the freezing/thawing process.

 

Depends on the type of cell, temperatures, and conditions. But 100% kill rate is highly unlikely regardless.

 

Circumstantial evidence.

 

First dry ice is not made in a food safe manner. There is all sorts of shit in it. Have you ever seen a container that had dry ice in it and it has melted? Lets just say its not empty. There is all sorts of residue and crap.

 

Just for shits & giggles…I will say a corny keg with a spunding valve attached would be a safer option I would think...

 

I knew what you were talking about…but winemakers do use dry ice for various tasks from cold soaking grapes to temp control during fermentation to CO2 blanket protection.
I was saying that since it maybe a little more difficult to gauge the volumes of CO2 unless you weigh out and do associated calculations…that adding a spunding valve could serve the purpose of not over carbonating the beer in a corny.

So just came across this from a wine site:
"I like to float dry ice pellets in a pie tin on top of my half-ton bins of must for an effective and simple CO2 blanket to help ward off bacterial infection during a cold soak. Sometimes I even put dry ice pellets (a few pounds/1 kg) in my half-ton picking bins if my grapes have a particularly long way to go from field to the winery. This cools down the bin slightly and the pooling carbon dioxide gas helps ****** bacterial growth along the way. You could pop a couple of dry ice pellets into your carboys before filling them instead of gassing the headspace. However, I’d be sure to ask your supplier if their dry ice is food grade and that it smells okay"