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Carbonating with Food grade Dry Ice

Started by Dave Savoie, February 02, 2011, 01:20:19 PM

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Dave Savoie

Does anyone have any experience with this just curious
Charter Member

JohnQ

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.
JW
Charter Member
I'm on the 12 step program...
I'm on Step 1 - I've admitted I have a problem...and if you're reading this, so do you!

On Tap: 1. MT; 2. PartiGyle Barley Wine; 3. MT; 4. MT; 5. Obiwan Kanobe 6. Pollen Angels TM Base; 7. MT  8. MT
Visiting Taps:
Travelling: Vienna Pale @ RB's; NB55 @ Fakr's
Recent Visitors: CMC Graham Cracker Brown, Fakr's Warrior AGDTDiPA; Brew's SNPA; Brew's C^3, Fakr's Stout
In the BH's: 1. Empty 2. WW, STILL! 3. Empty
Aging: Lots and Lots of Mead for Samples

Richard

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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Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

Dave Savoie

They used this method when making home made root beer in coolers :P
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