sg1009
Active Member
As the latest CO2 crisis hit the UK I turn my thoughts back to 'There must be a better way to dispense beverages than rely on bulk CO2 cylinders'.
Getting beer from my cellar to the taps is a simple enough operation pushed by regulated CO2 I normally get from various local suppliers. This week I've had to do an hours round trip to an industrial estate and paid £65 for 5kg. It used to be £20-25 ish.
As CO2 is by-product of the brewing process I was wondering if anyone had managed to successfully use pressured kegs or CO2 capture and compression?
It seems CO2 capture and compression is an expensive bit of kit in commercial brewing but us home brewers are a resourceful bunch. Can the gas be filtered and compressed back into a CO2 cylinder at 500PSI?
Another alternative I thought was to use a spare corny keg to brew, or even just containing water, sugar, yeast and keep the keg under a good PSI (120 max for Corny if I remember). Connect that straight up to the secondary regulators. I somehow think the CO2 volume I get from that will require regular emptying of the keg and waiting for the next ferment to start.
Getting beer from my cellar to the taps is a simple enough operation pushed by regulated CO2 I normally get from various local suppliers. This week I've had to do an hours round trip to an industrial estate and paid £65 for 5kg. It used to be £20-25 ish.
As CO2 is by-product of the brewing process I was wondering if anyone had managed to successfully use pressured kegs or CO2 capture and compression?
It seems CO2 capture and compression is an expensive bit of kit in commercial brewing but us home brewers are a resourceful bunch. Can the gas be filtered and compressed back into a CO2 cylinder at 500PSI?
Another alternative I thought was to use a spare corny keg to brew, or even just containing water, sugar, yeast and keep the keg under a good PSI (120 max for Corny if I remember). Connect that straight up to the secondary regulators. I somehow think the CO2 volume I get from that will require regular emptying of the keg and waiting for the next ferment to start.