copela
New Member
I'm wondering if beer carbonates faster at higher pressures, or if the CO2 dissolves at a constant rate no matter what the head pressure?
Does anyone know the science behind this?
I work at a homebrew shop and we have been having a debate on this. Some of the folks here have been turning up our regulator to about 35PSI to carbonate one beer, but we have splitters feeding up to 4 or 5 kegs at a time so they all end up getting overcarbonated.
They think the beer will carbonate faster, but I think the gas diffuses at a constant rate, and this just ends up overshooting the target carbonation level. I understand about gas dissolving more at lower temps and all that business. But I think the gas would diffuse into the beer at whatever level is dictated by the temp and the gas content of the beer. Can someone tell us if this is right?
Does anyone know the science behind this?
I work at a homebrew shop and we have been having a debate on this. Some of the folks here have been turning up our regulator to about 35PSI to carbonate one beer, but we have splitters feeding up to 4 or 5 kegs at a time so they all end up getting overcarbonated.
They think the beer will carbonate faster, but I think the gas diffuses at a constant rate, and this just ends up overshooting the target carbonation level. I understand about gas dissolving more at lower temps and all that business. But I think the gas would diffuse into the beer at whatever level is dictated by the temp and the gas content of the beer. Can someone tell us if this is right?