Carbonation Demystified:

Carbonation Basics, Natural Carbonation

and the CO2 Supply

A member outreach initiative of the

Brewers Association Technical Committee
I. The Basics of Carbonation -
Dave Meheen, President, Meheen Manufacturing

II. Principles of Natural Carbonation

Marty Velas, Director of Brewing Operations,
Smoky Mountain Breweries

III. CO2 Supply Chain and Purity

Jim Tomczyk, Purification, Dehydration and
Filtration Market Development Manager, Parker –
domnick hunter
Carbonation: The Basics

Dave Meheen
 Understanding Beer Carbonation
• How Carbonation Effects Beer
• Presentation
• Mouthfeel
• Taste/Smell
• What are CO2 Volumes
• Determining CO2 Volumes
• Effect of Temperature on CO2 Absorption
• Carbonating stones
• Types
• Wetting Pressure
• Operating Carbonating Stones
• Calculating Pressure and Flow Rates
 What Are CO2 Volumes
• CO2 is very soluble in beer:
o solubility increases with increasing pressure;
o solubility decreases with increasing temperature
• In the US, the amount of CO2 in beer is most often referred to in
terms of “volumes” (defined as the volume the CO2 gas would
occupy at atmospheric pressure and 0° C if it were removed from the
beer)
• Most packaged beers are considered normally carbonated with 2.45
to 2.85 volumes of dissolved CO2

Beer @ Beer w/o

35° F CO2
10 PSI CO2 CO2

2.5 CO2
Volumes

Henry’s Law Video: http://www.youtube.com/watch?v=8yU5y-cFXoo

 Determining CO2 Volumes
CO2

Carbonated
Beer

Zahm
Gehaltemeter

• CO2 volumes in beer are determined by physical laws

• The solubility of CO2 in beer depends on the temperature and
pressure conditions of the beer and gas at equilibrium conditions,
meaning the same amount of CO2 is diffusing out of the beer as is
being dissolved back into solution
Ø It is critical that the readings used for determining CO2 volumes are
taken under equilibrium conditions, and the instruments used are
accurate
Carbonation Level Reference Chart
Inc.
325 N. Oregon Ave., Pasco, WA 99301
(509) 547-7029 Fax (509) 547-0939
Web @ http://www.meheen-mfg.com

Beer carbonation at various temperatures and pressures

Pounds per Square Inch
5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
30 2.23 2.36 2.48 2.60 2.70 2.82 2.93 3.02
31 2.20 2.31 2.42 2.54 2.65 2.76 2.86 2.96
32 2.15 2.27 2.38 2.48 2.59 2.70 2.80 2.90 3.00 3.11 3.21
33 2.10 2.23 2.33 2.43 2.53 2.63 2.74 2.84 2.96 3.06 3.15 3.25
34 2.06 2.18 2.28 2.38 2.48 2.58 2.69 2.79 2.90 3.00 3.09 3.19
35 2.02 2.14 2.24 2.34 2.43 2.52 2.63 2.73 2.83 2.93 3.02 3.12 3.22
36 1.98 2.09 2.19 2.29 2.38 2.47 2.57 2.67 2.77 2.86 2.96 3.05 3.15 3.24
37 1.94 2.04 2.14 2.24 2.33 2.42 2.52 2.62 2.71 2.80 2.90 3.00 3.09 3.18 3.27
38 1.90 2.00 2.10 2.20 2.29 2.38 2.48 2.57 2.66 2.75 2.85 2.94 3.03 3.12 3.21
39 1.86 1.96 2.06 2.15 2.25 2.34 2.43 2.52 2.61 2.70 2.80 2.89 2.98 3.07 3.16 3.25
40 1.83 1.92 2.01 2.10 2.20 2.30 2.39 2.47 2.56 2.65 2.75 2.84 2.93 3.01 3.10 3.19 3.28
41 1.79 1.88 1.97 2.06 2.16 2.25 2.34 2.43 2.52 2.60 2.70 2.79 2.88 2.96 3.05 3.14 3.23
42 1.75 1.85 1.94 2.02 2.12 2.21 2.30 2.39 2.48 2.56 2.65 2.74 2.83 2.91 3.00 3.09 3.18 3.26
43 1.72 1.81 1.90 1.99 2.08 2.17 2.26 2.34 2.43 2.52 2.61 2.69 2.78 2.86 2.95 3.04 3.13 3.21
44 1.69 1.78 1.87 1.95 2.04 2.13 2.22 2.30 2.39 2.47 2.56 2.64 2.73 2.81 2.90 2.99 3.07 3.16 3.24
45 1.66 1.75 1.84 1.91 2.00 2.08 2.17 2.26 2.34 2.42 2.51 2.60 2.69 2.77 2.86 2.94 3.02 3.11 3.19
46 1.62 1.71 1.80 1.88 1.96 2.04 2.13 2.22 2.30 2.38 2.47 2.55 2.64 2.72 2.81 2.89 2.98 3.06 3.15 3.23
47 1.59 1.68 1.76 1.84 1.92 2.00 2.09 2.18 2.26 2.34 2.42 2.50 2.59 2.67 276 2.84 2.93 3.02 3.09 3.18
48 1.56 1.65 1.73 1.81 1.89 1.96 2.05 2.14 2.22 2.30 2.38 2.46 2.54 2.62 2.71 2.79 2.88 2.96 3.04 3.13
49 1.53 1.62 1.70 1.79 1.86 1.93 2.01 2.10 2.18 2.25 2.34 2.42 2.50 2.58 2.67 2.75 2.83 2.91 3.00 3.07 3.15
50 1.50 1.59 1.66 1.74 1.82 1.90 1.98 2.06 2.14 2.21 2.30 2.38 2.46 2.54 2.62 2.70 2.78 2.86 2.94 3.02 3.10
51 1.57 1.64 1.71 1.79 1.87 1.95 2.02 2.10 2.18 2.26 2.34 2.42 2.49 2.57 2.65 2.74 2.82 2.90 2.97 3.05
52 1.54 1.61 1.68 1.76 1.84 1.92 1.99 2.06 2.14 2.22 2.30 2.38 2.45 2.53 2.61 2.68 2.76 2.84 2.92 3.00
53 1.51 1.59 1.66 1.74 1.81 1.89 1.96 2.03 2.10 2.18 2.26 2.34 2.41 2.49 2.57 2.64 2.71 2.79 2.86 2.94
54 1.56 1.63 1.71 1.78 1.86 1.93 2.00 2.07 2.15 2.22 2.30 2.37 2.45 2.52 2.59 2.66 2.74 2.81 2.89
55 1.53 1.60 1.68 1.75 1.82 1.89 1.97 2.04 2.12 2.19 2.26 2.33 2.40 2.47 2.54 2.62 2.69 2.76 2.83
56 1.50 1.57 1.65 1.72 1.79 1.86 1.93 2.00 2.08 2.15 2.22 2.29 2.36 2.43 2.50 2.57 2.64 2.71 2.78
57 1.54 1.62 1.70 1.77 1.83 1.90 1.97 2.04 2.11 2.18 2.25 2.32 2.39 2.46 2.53 2.60 2.66 2.73
58 1.51 1.59 1.67 1.74 1.80 1.87 1.94 2.01 2.08 2.15 2.21 2.28 2.35 2.42 2.48 2.55 2.62 2.69

To use this chart: First find the beer temperature along the left hand vertical edge. Then read the pressure across the top and
where the two cross, read the volumes of CO2.
Carbonation Level Reference Chart

• The values in this table assume sea-level altitude, beer specific

gravity of 1.015, and beer alcohol content at 3.8% abw or 4.8% abv.
Values shown are in psig, or gauge pressure

• It’s important to remember that carbonation is proportional to absolute

pressure, not gauge pressure. Atmospheric pressure drops as
elevation goes up. Therefore, the gauge pressure needed to achieve
proper carbonation at elevations above sea level must be increased.
Add 1 psi for every 2,000 feet above sea level

• For example, a retailer at sea level would use 11.3 psi gauge
pressure to maintain 2.5 volumes of CO2 in beer served at 38º F. That
same retailer would need 13.3 psi gauge pressure at 4,000 feet
elevation to maintain 2.5 volumes of CO2

CO2 Pressure Temperature Volumes Chart, information about carbonation

and partial pressures can be found in the Draught Beer Quality Manual:
www.DraughtQuality.org, Appendices B&C
 Effect of Temperature On
Carbonation

• For best results when using force carbonation in a tank, the

beer should be as cold as possible, ideally 30°-32° F.
Ø CO2 gas solubility increases as beer liquid temperature
decreases
Ø CO2 gas solubility decreases as beer liquid temperature
increases
v Therefore, the colder the beer, the more readily CO2 is absorbed into
solution. This results in quicker carbonation and more efficient use of
CO2.
• For example, 10 psi CO2:
Ø 33o F gives ~2.6 volumes CO2
Ø 40o F only ~2.3 volumes CO2
 Carbonating Stone Types

• Carbonating stones increase the surface area contact with the

beer by producing tiny bubbles of CO2 which dissolve more
readily in beer than bigger bubbles.

• Carbonating stones are generally made of porous stainless

steel or ceramic. Both work well for producing curtains of tiny
bubbles which are readily absorbed into cold beer.
Carbonating Stone Operating
2 psi

Tiny Bubbles Video on YouTube:

http://www.youtube.com/watch?v=1zUzOwPLMas
Carbonating Stone Operating
5 psi

Tiny Bubbles Video on YouTube:

http://www.youtube.com/watch?v=1zUzOwPLMas
 Carbonating Stone Wetting Pressure

• All carbonating stones, regardless of type, have what is known as a

“wetting pressure”
• The wetting pressure is the amount of pressure required for the CO2 to
pass through the pores of the carbonating stone and begin to make
bubbles
• Wetting pressures are, generally speaking, between 2-8 psi
• Ceramic stones typically have higher wetting pressures than stainless
steel
• Knowing the pressure required for each stone to begin making bubbles
is important as well as the pressure when the bubbles will stop. Not all
stones are created equal – “your mileage may vary”
• Important: excessive pressure often will cause a stone to be
ineffective at making small bubbles. More later…
 Operating Carbonating Stones

Critical points for carbonation:

• Clean carbonating stone making tiny bubbles
• Tank not overfilled, with 15-20% head space
• Cooling system is up to the task = Cold beer
• But, glycol not too cold (28 oF minimum to prevent
freezing of beer in tank and uneven carbonation)
 Operating Carbonating Stones
Calibrating your stone:
• Connect the carbonation stone with its holder to a CO2 bottle with good
quality regulator and gauge
• Place the stone in a bucket of water with the stone submerged and in its
orientation the same as it will be installed in the tank
• Slowly increase the pressure until a curtain of fine bubbles forms and record
the gauge pressure (psi)
• Next slowly decrease the pressure until the bubbles stop and record that
gauge pressure (psi). These pressures can be used to help with diagnosing
carbonation issues.
• ** If you see any leakage of gas from around the holder, correct the leak
and repeat this test.
• Next with the stone still in the bucket of water, turn the CO2 pressure to 30 psi
and observe the bubbles. If the bubbles are excessively large or the curtain
of tiny bubbles is lost, too much CO2 is passing through the stone. To correct
this, a small adjustable needle valve can be installed in the CO2 line prior to
the stone. Adjust the needle valve down until you observe a correct curtain of
tiny bubbles from the stone.
 Operating Carbonating Stones
Effect of Beer Static Pressure:
• Every 28” of beer liquid height adds 1
psi of pressure on the stone
• In the example to the left the liquid
height is 84” above our stone
• Therefore, 84”÷ 28”= 3 psi
• So for example, for a stone with 5 psi
wetting pressure to carbonate this tank,
you would need to add the 3 psi liquid
pressure + 5 psi wetting pressure. 8 psi
is required from the CO2 regulator for
the stone to start producing bubbles

• Assume a target of 2.58 volumes in the beer at 34°F. From the chart the
equilibrium pressure in the head space of the tank when carbonation is complete
will be 10 psi
• Therefore, if all is ideal the CO2 pressure needed at the stone is the wetting
pressure (5 psi) + liquid head pressure (3 psi) + the final equilibrium pressure
(10 psi) = 18 psi
 Operating Carbonating Stones

It is desirable at the beginning of the carbonating process to use a

relatively low differential pressure between the stone and the head
space in the tank while bleeding gas from the top of the tank.

Ø This can scrub unwanted dissolved air out of the beer picked up
during transfer, filtration or the brewing process

o Be especially careful not to over do this: too much CO2 scrubbed

through the beer can cause foaming in the tank and strip away the
desirable nose from the beer.
 Operating Carbonating Stones
In an ideal world all of the CO2 from the stone would be absorbed into the beer; but things are
rarely ideal, so just because you have 10 psi in the head space, doesn’t necessarily mean you
have 2.58 volumes in the beer
• Each tank should be tested during carbonation to ensure proper carbonation levels with
high quality calibrated gauges on your tester
• Beer carbonation using a stone can take a few hours to several days
• Best results achieved using a relatively slow step carbonation process which tends to yield
smaller bubbles and better head retention than rapid carbonation by agitation. Step
carbonation refers to adding gas slowly and ensuring the carbonation stone always makes
a curtain of tiny bubbles. So you might start your carbonation process at ½-1psi above the
total wetting pressure of the stone and leave it at that pressure for a period of time, then
increase the pressure in small increments every ½ hour or so.
• Agitation is caused by turning the pressure to the stone on full blast and forcing large
amounts of CO2 through the beer. Agitation allows much of the CO2 to bypass being
absorbed into the beer and can cause:
o foaming inside the tank;
o loss of nose;
o diminished quality of the finished beer;
o difficulty obtaining consistent results regarding desired volumes even with regular
testing.
• There are commercial solution such as the Meheen Tank Manager which duplicate manual
step carbonation, freeing up your time and yielding better consistency
 Q&A
Thank You to Our
Presenters:
Dave Meheen
Marty Velas
Jim Tomczyk

This presentation, including an audio transcript and complete Q&A, will be

available soon in the Power Hour archive of the Members-Only section of
BrewersAssociation.Org. Register today!