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Author Topic: Carbonating with Food grade Dry Ice  (Read 1952 times)

Offline Dave Savoie

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Carbonating with Food grade Dry Ice
« on: February 02, 2011, 01:20:19 PM »
Does anyone have any experience with this just curious
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Offline JohnQ

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Re: Carbonating with Food grade Dry Ice
« Reply #1 on: February 02, 2011, 02:02:02 PM »
Not personally, but an old acquaintance of mine told me he used to just get a block of dry ice, slam it with a hammer into little chips, drop a few chips in a bottle that was filled with uncarb'd beer and slam on a cap. (pre-screwtop days)
He claimed it worked great, but I've always thought it was just nuts. Too many issues to list ranging from quality, consistency and outright dangerous on so many levels.
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Offline Richard

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Re: Carbonating with Food grade Dry Ice
« Reply #2 on: February 02, 2011, 02:17:32 PM »
assuming you could weigh the amount of dry ice, you'd be able to get better consistency with that method than with bottle-conditioning. ditto re: dangers -- you'd know that the thing would blow very much sooner, rather than at an undeterminable time in the future...

... mostly though I don't see the point versus force-carbing with tanked CO2. sounds like a right pain in the ass.
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Offline Dave Savoie

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Re: Carbonating with Food grade Dry Ice
« Reply #3 on: February 02, 2011, 02:26:27 PM »
They used this method when making home made root beer in coolers :P
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