A variety of beverages require carbonation. Carbonation is the existence of carbon dioxide gas in the liquid. In simple terms the CO2 gas dissolves in the liquid. This dissolved carbon dioxide is what gives beer its fizz. Now, this dissolving of the CO2 gas into the beer or other beverage can happen one of two ways: either the carbonation occurs naturally through the process of fermentation (brewing the beer) or the CO2 can be forced into the beer under pressure. Another important thing to keep in mind is that any carbonated beverage will go flat if it is exposed to air. To preserve the carbonation in the beer requires that the container the beer is in be sealed tight and that any air in the container be replaced with a gas such as CO2.

The amount of CO2 dissolved into the beer depends on the external pressure and the temperature. For example to carbonate a Porter at 40 degrees F requires that the beer be pressurized at 6 to 7 psi. “Psi” simply means pounds per square inch and just measures how firmly the gas is being compressed. The higher the psi, the more CO2 is being forced into the liquid. But, if you unseal the container, then these bubbles of carbonation begin leaving the beverage.

Another popular drink, kombucha, gets a lot of its “power” from carbonation also. The same two means for carbonation that apply to beer also are typical of kombucha. During the natural fermentation process kombucha creates its own carbonation, And, like beer, it must be contained in a sealed vessel to retain that carbonation. Kombucha can also be force carbonated.

The DrinkTanks Growler when equipped with the patented Keg Cap gives you the means to satisfy the requirements of carbonation. Firstly, the container is air tight. This means that once the air in the container is replaced with CO2, it is unlikely to go flat. And the Keg Cap allows you to put in additional CO2 without opening the container and exposing it to additional air.

Carbonation Chart created by Kegerators.com

CARBONATION_CHART_DRINKTANKS

2017-02-02T08:50:44+00:00 February 21st, 2015|Uses|8 Comments

8 Comments

  1. Eliza Cranston December 8, 2015 at 1:49 pm

    Thanks for sharing this chart for CO2 levels in beverages! I’m starting to serve beer at my restaurant and want to make sure that it is carbonated enough. I’ll use this to determine the right psi. I’m also glad to hear this can work for kombucha since I’d like to make my own! I’ll give it a try!

  2. Jwhoa February 19, 2016 at 10:56 pm

    Would an ipa fall under the ale chart?

  3. DT ADMIN February 22, 2016 at 4:13 am

    Yes. The IPA would fall under the Ale chart. Let us know if you have any other questions.

    Cheers!
    The DrinkTanks Crew

  4. Gervin February 25, 2016 at 6:02 am

    Would ciders fall somewhere similar to the Lagers and Ales?

  5. John April 30, 2016 at 6:06 pm

    How long does it have to stay under the specified pressure before it reaches the correct vols?

  6. Casey May 7, 2016 at 7:02 pm

    So can you use the drinktank to naturally carbonate from fermentation, and then just use the tap top to keep it carbonated? Or would it not work (i.e. natural fermentation won’t provide the necessary carbonation pressure) or do you not advise to carbonate naturally?

  7. richard crounse July 24, 2016 at 8:36 am

    verified breweries use this chart. Key to have a CO2 tester to understand what you have achieved before serving

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