[The Beerery]

This all jives with the British method of carbonating in a cask, even when bottling. Different method from spunding, but should have the same result.

Same difference, using pure fermentation co2 to carbonate and keep DO down.

[denny]

I'll be curious to see where this discussion goes after people listen to what Joe has to say on today's podcast.

[denny]

This all jives with the British method of carbonating in a cask, even when bottling. Different method from spunding, but should have the same result.

Same difference, using pure fermentation co2 to carbonate and keep DO down.

Honest question...is the fermentation CO2 pure?

[The Beerery]

This all jives with the British method of carbonating in a cask, even when bottling. Different method from spunding, but should have the same result.

Same difference, using pure fermentation co2 to carbonate and keep DO down.

Honest question...is the fermentation CO2 pure?

As pure as it can get.

[Phil_M]

I'm not a chemist, but...

Pure CO₂ is a direct byproduct of fermentation. I know some other gaseous compounds leave the beer, (sulfur, anyone?) but I'm not aware of any reactions that would produce O₂.

I'd say the overall CO₂ purity in the headroom of a bottle/cask/keg would be more affected by the quality of the seal than anything on the fermentation side.

[zwiller]

Less concerned about CO2 purity here as I plan to use ascorbic acid...  'twas nice to see a cite for that!

Care to offer insight into "phenol rich malts"?  Fresh, smoked, 6 row? 

[The Beerery]

Less concerned about CO2 purity here as I plan to use ascorbic acid...  'twas nice to see a cite for that!

Care to offer insight into "phenol rich malts"?  Fresh, smoked, 6 row?

Dark kilned malts, Munich and the like. The malliard reactions in the malts are reductone rich.

[The Beerery]

Less concerned about CO2 purity here as I plan to use ascorbic acid...  'twas nice to see a cite for that!

Care to offer insight into "phenol rich malts"?  Fresh, smoked, 6 row?

I would still be vary concerned, and head the warning in the "nugget" ascorbic is not your answer. Its a band-aid that could add unnecessary problems(carbonyls).

[beersk]

Which is another reason you recapture your own from fermentation (spunding in one form or another, basically pure) and get the best you can for dispensing only(and consume moderately fast). All modern brewhouses will more than likely capture fermentation co2, re-condense it into liquid co2, and use it though out the brewery.

ALL?  Not a single one I deal with regularly does that.  Some might, but as far as I can tell, more don't.

Sierra Nevada captures their CO2 and processes it for the brewery. That's what they said on the brewery tour I was on 3 years ago.

[Joe Sr.]

I never tried this CO2 capture method, but someone should do it and report back.

http://www.angelfire.com/cantina/carbonation/CapturingCo2.htm

[Big Monk]

I never tried this CO2 capture method, but someone should do it and report back.

http://www.angelfire.com/cantina/carbonation/CapturingCo2.htm

That's the whole goal of spunding.

[Joe Sr.]

I understand that.  Perhaps my humor was too subtle.

[hopfenundmalz]

Which is another reason you recapture your own from fermentation (spunding in one form or another, basically pure) and get the best you can for dispensing only(and consume moderately fast). All modern brewhouses will more than likely capture fermentation co2, re-condense it into liquid co2, and use it though out the brewery.

ALL?  Not a single one I deal with regularly does that.  Some might, but as far as I can tell, more don't.

The big ones do. Didn't they take you to see the unit at Sierra Nevada? The esters and alcohol that gas off need to be removed.

This looks like the Sierra Nevada recovery system. There are some specs for the O2.
http://foodandbeverage.pentair.com/~/media/websites/food-and-beverage/downloads/haffmans/co2-recovery/co2-recovery-plants_haffmans_leaflet.pdf

[HoosierBrew]

Thanks Bryan for the info shared. Tides are turning in homebrewing with respect to O2 reduction, quickly for some people, slower for others. Regardless, it's good to have info about various ingredients and approaches, to give brewers a chance to decide what they can do/want to do in their own breweries.

[dmtaylor]

Hell...... I'm coming around.  I'm mega-skeptical, but shoot.... anything is worth a try to achieve IT.  I've been wrong before.  Speaking of which, I have some shocking blind triangle results of a different type to share one of these days if I ever get a round to it.  How come writing is so easy when I'm procrastinating at work, but so difficult when I want to do other stuff after work?!

Cheers.