Difference between revisions of "Accurately Calculating Sugar Additions for Carbonation"
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The final carbonation of bottle conditioned beer depends on the CO<sub>2</sub> currently present in the beer and the CO<sub>2</sub> that will be generated during bottle conditioning. | The final carbonation of bottle conditioned beer depends on the CO<sub>2</sub> currently present in the beer and the CO<sub>2</sub> that will be generated during bottle conditioning. | ||
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| + | The amount of CO<sub>2</sub> already in the beer depends on the CO<sub>2</sub> pressure and the temperature of the beer. It can be determined by using a [[Carbonation Table]]. These tables show the equilibrium of CO<sub>2</sub> content that exists for a given CO<sub>2</sub> pressure and beer temperature. | ||
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| + | The amount of CO>sub>2</sub> created by bottle conditioning is based on the amount of sugar that is fermented. Each gram of fermentable extract is fermented into equal parts (by weight) of alcohol and CO<sub>2</sub> (this is not exactly true, but close enough for this calculation). | ||
Revision as of 01:44, 1 April 2008
Accurately calculating the carbonation is a great exercise for working with apparent and actual attenuations as well as working with the extract % or Plato scale. The latter is not essential, but makes things more intuitive.
The final carbonation of bottle conditioned beer depends on the CO2 currently present in the beer and the CO2 that will be generated during bottle conditioning.
The amount of CO2 already in the beer depends on the CO2 pressure and the temperature of the beer. It can be determined by using a Carbonation Table. These tables show the equilibrium of CO2 content that exists for a given CO2 pressure and beer temperature.
The amount of CO>sub>2</sub> created by bottle conditioning is based on the amount of sugar that is fermented. Each gram of fermentable extract is fermented into equal parts (by weight) of alcohol and CO2 (this is not exactly true, but close enough for this calculation).
