Newest Threads

xoxxx · 10-03-2011, 04:41 AM

First, I don't mean to be freaking anyone out or causing panic.
Just letting you know that if you are brewing and kegging a LOT of beer you should invest the money in food grade Co2.

Its my understanding that trace amounts of oils get into the Co2. I worked at a gas distribution center for 2 years.

**AZ_IPA** · 10-03-2011, 04:48 AM

Don't you fill scuba tanks with air, not co2? And don't welders who use co2 worry about impurities too?

xoxxx · 10-03-2011, 04:55 AM

Quote:

Originally Posted by AZ_IPA

Don't you fill scuba tanks with air, not co2? And don't welders who use co2 worry about impurities too?

I mentioned the scuba tanks because you can't use a regular air compressor, you need to use a specialized process that extracts the harsh chemicals in the compressor.

Yes they worry about impurities, but carcinogenic oil will do nothing but get instantly burned away the second it reaches the flame. Not the same for your Co2.

**AZ_IPA** · 10-03-2011, 04:58 AM

Do you any scientific citations for this carcinogenic oil and its effects, other than the usual 'this chemical causes cancer in California'?

xoxxx · 10-03-2011, 05:13 AM

Quote:

Originally Posted by AZ_IPA

Do you any scientific citations for this carcinogenic oil and its effects, other than the usual 'this chemical causes cancer in California'?

I dont have any studies on the specific chemicals.

I worked at a natural gas distribution center for 2 years that also distributed other gases. They werent able to sell Co2 legally to restaraunts to use it for cooking purposes because they didn't have a FDA approved filtration system for the giant Co2 process. This was 9 years ago.

The best thing to go is to get a large tank and put dry ice into it, heat it slightly, and allow for the sublimation of the dry ice to create Co2.

The ice should theoretically be sanitary, and you can make the inside of the tank sanitray. At the end of the day, the ppm of the oils is probably extremly minute. But its something to worry about if you go throught 30+ kegs a year!

**AZ_IPA** · 10-03-2011, 05:15 AM

How do you know the dry ice is sanitary? See what I am getting at?

xoxxx · 10-03-2011, 05:17 AM

Quote:

Originally Posted by AZ_IPA

How do you know the dry ice is sanitary? See what I am getting at?

If you purchase dry ice at the grocery store, it is food grade. And Sanitary, and theres no way any bacteria could thrive at those temperatures.

IffyG · 10-03-2011, 05:18 AM

Quote:

Originally Posted by xoxxx

The best thing to go is to get a large tank and put dry ice into it, heat it slightly, and allow for the sublimation of the dry ice to create Co2.

Really? How would one even do that?

Quote:

Originally Posted by xoxxx

The ice should theoretically be sanitary, and you can make the inside of the tank sanitray. At the end of the day, the ppm of the oils is probably extremly minute. But its something to worry about if you go throught 30+ kegs a year!

I disagree. I use dry ice in my lab all the time and what's left in the container after it sublimates away ranges from a thin film of something to large black flecks of stuff...

xoxxx · 10-03-2011, 05:19 AM

I don't mean to be freaking anyone out or causing panic.
Just letting you know that if you are brewing and kegging a LOT of beer you should invest the money in food grade Co2.

IffyG · 10-03-2011, 02:21 PM

Yet you can't provide any solid evidence to back up your claims...

Since you can't show us anything, I'll provide the following:

http://www.plantphysiol.org/content/75/1/275.full.pdf
-shows that ethylene contamination in 'food grade' CO2 is higher than welding grade CO2.

I can't find anything else, but I'd venture a guess and say it follows similar trends for other 'contaminants'. If you are really worried about it get an in line CO2 filter and take your fear mongering elsewhere.