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Carbon dioxide in fermenting beer - Part I

MBAA TQ vol. 5, no. (3), 1968, pp. 187-192  |  VIEW ARTICLE

J. Delente and J. Gurley

Abstract
The concentration of CO2 in fermenting beer is affected by the rate of CO2 formation, CO2 release, and natural agitation. The saturation concentration at 15 C. increases slowly from 0.11% w/w to 0.135% w/w as the fermentation proceeds, while the actual concentration is higher. The bottom conditions seem to prevail throughout the fermenter and, at the end of fermentation, a high level of supersaturation can be obtained, higher than the bottom conditions. A value as high as 0.225% was obtained in a 5-ft. fermenter. Different time-concentration curves are obtained by varying the fermenting conditions and the fermenter height, but in our experiments at 15 C., the CO2 concentration was always found to be uniform at different levels in a given fermenter. However, it is higher in tall fermenters than in shallow fermenters.

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