Whattawort
Well-Known Member
Another thought along the same lines of over priming might be head space. Just throwing that out there.
To me, it seems like it's mostly the head. I have/had been drinking some of these gusher batches, and it doesn't seem overcarbonated once the gushing dissipates.
No those are not the only two possible scenarios.
Early in bottle conditioning beers will gush like they are overcarbonated, even though they are properly primed. This is why people asked about conditioning times, sugar amounts, etc.
http://www.youtube.com/watch?v=FlBlnTfZ2iw
Where do people get this assumption from?
p=kH*c
where kH is a temperature-dependent constant (for example, 769.2 L·atm/mol for dioxygen (O2) in water at 298 K), p is the partial pressure (atm), and c is the concentration of the dissolved gas in the liquid (mol/L).
megalomani said:Gotta disagree with ya on this one bobby, the yeast produce CO2 and it bubble through the beer but not all of it is dissolved in the beer. Solubility of gas is dependent on pressure and temperature, as pressure in the head space increases so will the solubility of the CO2.
Admittedly not the best source of info but here is what wiki says about Henry:
Henry's law is used to quantify the solubility of gases in solvents. The solubility of a gas in a solvent is directly proportional to the partial pressure of that gas above the solvent. This relationship is written as:
p=kH*c
where kH is a temperature-dependent constant (for example, 769.2 L·atm/mol for dioxygen (O2) in water at 298 K), p is the partial pressure (atm), and c is the concentration of the dissolved gas in the liquid (mol/L).
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