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Old 06-12-2013, 02:17 PM   #701
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Originally Posted by StMarcos

Will be faster at higher temps actually....
Explain that one for me.
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Old 06-12-2013, 02:41 PM   #702
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Molecular movement is faster at higher temperatures meaning the CO2 molecules that have just dissolved at the surface of the beer will be moving out of the way faster to allow for new CO2 to dissolve.

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Old 06-12-2013, 02:43 PM   #703
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The CO2 diffuses into solution faster at warmer temps, however, colder temps allow more CO2 to absorb into solution - which is what allows for the "burst carbing" at higher pressures.

if you wanted to "burst carb" at warmer temps, it would in theory be quicker, BUT you would have to set your regulator to 40-60 psi which isn't very practical or safe

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Old 06-12-2013, 05:43 PM   #704
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Quote:
Originally Posted by Bobby_M
Molecular movement is faster at higher temperatures meaning the CO2 molecules that have just dissolved at the surface of the beer will be moving out of the way faster to allow for new CO2 to dissolve.
Quote:
Originally Posted by DustBow
The CO2 diffuses into solution faster at warmer temps, however, colder temps allow more CO2 to absorb into solution - which is what allows for the "burst carbing" at higher pressures.

if you wanted to "burst carb" at warmer temps, it would in theory be quicker, BUT you would have to set your regulator to 40-60 psi which isn't very practical or safe
Ok, that makes sense. I was actually pondering the molecular speed idea. Most people that are carbing with high pressures at room temp are shaking anyway though, at least at first.
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Old 06-12-2013, 09:18 PM   #705
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https://en.wikipedia.org/wiki/Mass_diffusivity

See first equation under the Temperature Dependence heading

T goes up, D goes up.

That the equilibrium concentration decreases as the temp goes up is a thermodynamic issue. The rate at which it approaches that concentration is a kinetic one. Both diffusion and density driven convection play a kinetic role in the case of an upright keg. Both processes are faster at higher temperatures however.
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Old 06-12-2013, 09:37 PM   #706
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Quote:
Originally Posted by DustBow View Post
The CO2 diffuses into solution faster at warmer temps, however, colder temps allow more CO2 to absorb into solution - which is what allows for the "burst carbing" at higher pressures.

if you wanted to "burst carb" at warmer temps, it would in theory be quicker, BUT you would have to set your regulator to 40-60 psi which isn't very practical or safe
Why wouldn't it be safe? Cornie kegs are rated to 129psi. So they have been tested to at least twice the rated PSI.
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Old 06-12-2013, 09:52 PM   #707
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I keep mineral water in a corny at 40psi CO2.

Actually what allows for faster carbonation at higher pressure is also 2-fold. Density will be greater at the surface due to higher CO2 concentration at the interface, increasing the convective transfer. In addition, the diffusion flux will be greater as per Fick's laws,

https://en.wikipedia.org/wiki/Fick%2...s_of_diffusion

The first equation under each of the two laws demonstrate the increased mass transport due to increased concentration.

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Old 06-13-2013, 12:52 PM   #708
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Quote:
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Why wouldn't it be safe? Cornie kegs are rated to 129psi. So they have been tested to at least twice the rated PSI.
I guess "safe" might not be the right word. It's just that you don't often hear of guys putting much more than 30 on beer. You're right in that the kegs are rated pretty high, they're rated higher than the regulators. Some keg lids also have pressure relief valves that will blow when pressure gets too high
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Old 06-13-2013, 09:21 PM   #709
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Quote:
Originally Posted by StMarcos View Post
Will be faster at higher temps actually....
Even better!
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Old 06-14-2013, 12:13 AM   #710
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I just point it out because I use mine to carb ginger beer and root beer and you need to give it 60psi to get the right fizz

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