BOBTHEukBREWER
Well-Known Member
- Joined
- Jun 22, 2008
- Messages
- 546
- Reaction score
- 7
If a chemical reaction is increasing the volume ie giving off CO2 for us brewers, reducing atmospheric pressure will speed the reation up. Conversely as the pressure builds up in a bottle the reaction will slow down to the point where it has in effect stopped. This assumes constant temperature.