Carbon Dioxide is a gas produced by yeast during fermentation and creates the “fizz” or “condition” characteristic of beer. In the anaerobic fermentation process, yeast converts the sugars in the water to, primarily, alcohol and CO2.
What Benefits Will I Get?
Monitoring and control of CO2 levels in the process will ensure quality and the repeatability of the process batch by batch consistently. With monitoring, the production facility control waste, save cost and increase profits.
Why Monitor C02 Levels?
Gas hazards in a modern brewery come from carbon dioxide (CO2) during fermentation. In breweries, CO2 is recovered from fermentation and used for carbonation. Some carbon dioxide gas escapes the fermenter through an airlock during the initial fermentation period. However, as the beer finishes fermentation and reaches its final specific gravity (a measure of alcohol by volume), the airlock is capped and CO2 is then allowed to build up inside the tank. This ensures that beer becomes carbonated. Additional carbon dioxide can be added to the beer as needed to control the end result and ensure consistency in commercial brewing. Therefore control of the absolute levels of CO2 present is vital to the quality of the finished product.
How Do I Do It?
The G110 portable CO2 analyser for use within brewing industry measures CO2 0-100% and measures O2 0-100%.The unit uses the latest technology and specification requirements to provide you with a fast, simple to use analyzer for easy verification of CO2 levels and vastly improved accuracy on CO2 readings using infra-red technology.