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Old 07-20-2010, 06:00 PM   #1
NyQuil_Driver
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I was mentally noodling with the idea of CO2 and brewing, and I came to wonder how much Carbon Dioxide a typical batch of beer puts out during fermentation.

I did my own math, and I came up with about 783 grams for a 5.5% ABV beer.

Has anyone else done the calculation? Does anyone want to check my work?
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Old 07-20-2010, 06:58 PM   #2
SumnerH
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The math looks good to me. This is awesome, thanks!
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Old 07-20-2010, 07:52 PM   #3

Nice!

 
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Old 07-20-2010, 08:03 PM   #4
kpr121
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I like it! Although it brings back horrible memories of chemistry classes in college. Why couldn't they talk about beer instead of the boring stuff..

 
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Old 07-20-2010, 08:10 PM   #5
NyQuil_Driver
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It's so funny being in a Biology class now that I'm into brewing. Hydrolysis of polymers? Yeah, that's the mash. Anaerobic cellular respiration? Yeah, that's fermentation.

All I had to do was relate the info to beer, and I was all set
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Old 07-20-2010, 10:25 PM   #6
Malticulous
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******** is a bad word here.
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Old 07-20-2010, 10:44 PM   #7
Clayton
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what?
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Old 07-20-2010, 10:54 PM   #8
SuperBreeze
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Interesting idea, but the actual amount is probably higher(maybe only slightly).

The only assumption that you made that may overlook a significant contribution is that all of the co2 is generated from anaerobic fermentation.Some co2 would be generated from aerobic fermentation while the yeast multiply/ use the o2 present from aeration.

As I recall (for glucose, not sure how the chemistry would change for maltose) aerobic fermentation produces 6mol co2 per mol of sugar as apposed to anaerobic which produces 2mol co2 per mol of sugar.

With the levels of o2 dissolved in the wort, this amount of co2 may be insignificant. If you feel like investigating further it could be interesting to compare the co2 contributions.
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Old 07-21-2010, 01:57 AM   #9
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This is why I always tell people about how brewing satisfies both my creative *and* scientific sides!!! I love that there are a bunch of other geeky people out there brewing!!!

 
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Old 07-21-2010, 02:44 AM   #10
JKoravos
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Here's the empirical equation:

2.0665g of fermentable extract -> 1 g of ethanol + 0.9565g of CO2 + 0.11g of losses."

 
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