Carbonation - Can There Be Differences?

Discussion in 'Homebrewing' started by OldBrewer, Feb 16, 2019.

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  1. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    Most often, like almost anyone, I carbonate my keg with CO2. I use a particuar local source to carbonate my kegs.

    Recently, using a recipe I had used many times before, I carbonated my keg naturally, by transferring my beer to a keg just before it reached final gravity, and using a spunding valve to control the pressure.

    This resulted in a beer that tasted slightly different. For one thing, the carbonation resulted in much finer bubbles, like a champagne. But the main difference was in the taste. It seemed to lack some of the, what I might consider, an "off-taste". I can't really describe it, other than use the subjective term "bitterly metallic".

    This made me wonder whether there are any by-products in the process used to make CO2? Is it possible that there are differences in the CO2, based on the process or source? Is there such a thing as "better" or "more pure" CO2. depending on the source?

    Are there potential "off tastes" that result in the various processes used to manufacture CO2? Is there a general grade as well as a more "food grade"? Are there better' practices or differences when manufacturing CO2? What by-products can actually result that could affect the resultant taste?

    I've never heard any discussion on this subject before. Does anyone have any more detailed information on this? Thanks.
     
    #1 OldBrewer, Feb 16, 2019
  2. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    #2 OldBrewer, Feb 18, 2019
  3. TheBeerery

    TheBeerery Initiate (0) May 2, 2016 Minnesota

    Yes, this all depends on the .9999999999's after your 99%. Fermentation co2 is more "pure" than bottle not only for impurities, but for o2. It all depends on the source of the co2, some is "manufactured" and some is recovered from fermentation. For instance up here with all the ethanol plants most all co2 is recaptured from fermentation and used. Which results in very pure product. You will have to call your co2 supplier and ask. All co2 is not equal, and "co2 is not just co2"

    Also it will result in a finer carbonation, and its faster. The yeast act as millions of mini carbonation stones throughout the liquid (especially when spunding, as the yeast are active and have not gone dormant).
     
    #3 TheBeerery, Feb 18, 2019
    Witherby and OldBrewer like this.
  4. Witherby

    Witherby Crusader (498) Jan 5, 2011 Massachusetts

    I just switched over to kegging after 10 years of bottling. I naturally carbonated the second kegged batch pretty much the same way you did and I was completely shocked at how fine the carbonation was. I am sold on the process.

    For those of you that do naturally carbonate, do you give a quick blast of CO2 from the tank to set the lid on your keg? Anyone care to share a more detailed overview of your process. I have only found broad generalizations and descriptions.
     
    #4 Witherby, Feb 22, 2019
  5. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    Just set the pressure at about 5-10 psi and pull the release valve a few times. The amount of space above the beer is not much, so it doesn't require a lot of purging.
     
    #5 OldBrewer, Feb 22, 2019
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