I recently saw a post on a brewing forum where someone was wondering about air contaminated carbon dioxide and its impact on dissolved oxygen levels in carbonated beer. Air in CO2 really can raise the dO2 levels in your beer, so I thought it would be worth discussion.
Back sometime in the late 1980s (I think) someone passed along to me a table showing the exact amount of dO2 that would be picked up in beer if specific amounts of CO2 were injected into a process pipe or finished beer vessel. I’ve been hoping to find a copy of that article ever since, so maybe someone out there can help steer me to it. But in the meantime, with a tip of the hat to the original author(s), here is a copy of the table:
|Co2 Injected||O2 Impurity
|0.5 V/V||7 ppb||35 ppb||142 ppb|
|1.0 V/V||14 ppb||71 ppb||284 ppb|
|2.0 V/V||28 ppb||142 ppb||567 ppb|
|Dissolved oxygen added to the beer during injection|
So knowing all of this, what’s the best way to determine whether a CO2 supply is contaminated with air? There are two approaches. First is to simply measure your CO2 source in the gas phase using a low-level oxygen sensor that is accurate to at least 0.001%. The other is to measure the dO2 in your beer before and after CO2 injection. If you are measuring in the beer, use a measurement point that is furthest from the injection point so that the gas will have a chance to dissolve into the beer as much as possible before you measure. If you carbonate in a tank, just measure in the tank.
My final thought is that you may be doing everything right in the rest of your process, but if the CO2 you’re using to trim your carbonation is loaded with air, your beer may pick up a significant amount of oxygen.
Have you seen the article with the CO2 table? If you can point me to the journal and/or author, I’d be happy to post a reference. Please leave the information as a comment below.