My main issue with the tap-a-draft system is its inability to force carbonate. Also, while naturally carbonating, a layer of sediment forms that gets sucked up while dispensing. The ability to force carb would eliminate this as well.
While looking into possible approaches in force carbonating my system, regulators with C02 tanks is a bit above my price range, and a gateway to kegging which I don't have space for (I know, I know, kegging is the best thing ever).
The topic of force carbonating with dry ice came up, but I was very skeptical because I know a guy that knows a guy who almost blew himself up with a dry ice bomb -- don't we all know one? I decided to look into, but with caution since I like my hands.
After reading every thread homebrewtalk has on force carbonating with dry ice, I almost gave up on the matter due to the resounding DON'T DO IT all the threads concluded. However, searching beyond the homebrew world lead me to this post: http://www.rickety.us/2012/07/extra-fizzy-homemade-carbonated-beverages/
By attaching a 60psi safety release valve to the cap, pressure can never exceed 60psi, far below soda bottles capacity of between 150 and 170 psi (tap-a-draft and PET bottles are even stronger). This seemed safe so I proceeded, but with caution since I really like my hands.
It worked incredibly.
The valve and nut ran me a whole 8 dollars, and 1lb of food grade dry ice costs about 1.50 at my Ralphs. I threw in approx. 20g of dry ice in my 6 liter bottle, screwed on the cap w/safety valve and took shelter, still cautious at this time. After about 15 seconds, the valve began venting - we had reached 60psi!
The venting slowed to a stop after about 3 minutes, so I could be sure we were just under 60 psi and there was no danger of dry ice bombs. For good measure, I picked up the bottle and shook it for a few minutes to help the beer absorb the C02 in the pressurized bottle of around 50-60psi. I then vented the safety release valve, opened the cap, and had perfectly carbonated beer!
Carbonating 6 liters takes about 6 minutes. I can carbonate an entire batch in under 20 minutes in 3 bottles with $1.50 of dry ice. There is no danger of exploding bottles due to the safety release valve - a hardware depended on in far more dangerous and crucial machinery. While the cold of food grade dry ice does not sanitize, the rapid sublimation causes bacteria's cell walls to fracture.
As of now, I am sold! I plan on constantly having a fresh batch of IPA in my tap-a-draft. Just be sure to never use glass bottles if you try it.
While looking into possible approaches in force carbonating my system, regulators with C02 tanks is a bit above my price range, and a gateway to kegging which I don't have space for (I know, I know, kegging is the best thing ever).
The topic of force carbonating with dry ice came up, but I was very skeptical because I know a guy that knows a guy who almost blew himself up with a dry ice bomb -- don't we all know one? I decided to look into, but with caution since I like my hands.
After reading every thread homebrewtalk has on force carbonating with dry ice, I almost gave up on the matter due to the resounding DON'T DO IT all the threads concluded. However, searching beyond the homebrew world lead me to this post: http://www.rickety.us/2012/07/extra-fizzy-homemade-carbonated-beverages/
By attaching a 60psi safety release valve to the cap, pressure can never exceed 60psi, far below soda bottles capacity of between 150 and 170 psi (tap-a-draft and PET bottles are even stronger). This seemed safe so I proceeded, but with caution since I really like my hands.
It worked incredibly.
The valve and nut ran me a whole 8 dollars, and 1lb of food grade dry ice costs about 1.50 at my Ralphs. I threw in approx. 20g of dry ice in my 6 liter bottle, screwed on the cap w/safety valve and took shelter, still cautious at this time. After about 15 seconds, the valve began venting - we had reached 60psi!
The venting slowed to a stop after about 3 minutes, so I could be sure we were just under 60 psi and there was no danger of dry ice bombs. For good measure, I picked up the bottle and shook it for a few minutes to help the beer absorb the C02 in the pressurized bottle of around 50-60psi. I then vented the safety release valve, opened the cap, and had perfectly carbonated beer!
Carbonating 6 liters takes about 6 minutes. I can carbonate an entire batch in under 20 minutes in 3 bottles with $1.50 of dry ice. There is no danger of exploding bottles due to the safety release valve - a hardware depended on in far more dangerous and crucial machinery. While the cold of food grade dry ice does not sanitize, the rapid sublimation causes bacteria's cell walls to fracture.
As of now, I am sold! I plan on constantly having a fresh batch of IPA in my tap-a-draft. Just be sure to never use glass bottles if you try it.
