Does anyone know any downsides to using small chips of dry ice put in a carboy instead of topping off? The chips are small and float on top, so additional carbon dioxide saturation is unlikely. Also, I put on the fermentation lock after the dry ice is placed, so it helps insure that all oxygen is purged.
Any ideas on why this is not good?
2007-12-13 06:58:41 · 5 answers · asked by Tim J 6 in Food & Drink ➔ Beer, Wine & Spirits
I am only using it for secondary fermentation. It is for wine or beer in that I am not wanting to always top off the carboy to prevent oxidation. Also, it never pressurizes the carboy because it is instantly bubbled off in the fermentation trap. Also, dry ice is very easy to get at most grocery stores and is less then $1 per pound where I am at.
Another method I can use is to put in a large piece and let it completely purge the carboy before I syphon. I do this now with wine bottles to prevent oxygen in the headspace on filling. The method above, however, I think is better because it guarantees no oxygen penetration..
2007-12-13 11:54:43 · update #1
Dry ice is not clean. There's trace amounts of dirt and oil in it.
2007-12-13 15:40:11 · answer #1 · answered by dogglebe 6 · 1⤊ 0⤋
Novel idea, but I think it is more trouble than it's worth. Downsides could be hurting yourself with dry ice (got to hate that cold burn freeze) , killing yeast, and increasing the potential for contamination.
I've never heard of doing something like this before, but does seem like a way ensure that there is not much O2 there. I really don't worry much about it. When I transfert to a secondary, I'm usually trying to get the extra CO2 out. After attaching the airlock, I simply shake things in that fermenter a little. This usually releases some of the CO2 and this pushes any O2 right on out.
I've never been a fan of topping off the carboy anyway. There have been lots of great wines made without dry ice and I find the simpler I keep things, the better they turn out.
2007-12-14 10:31:06 · answer #2 · answered by lapslideman 3 · 0⤊ 0⤋
I don't really know what you are brewing, but I don,t really know a down side. Unless you cool your wort or mash below temp for proper fermentation. Plus it is a pain to use and get. I have always topped off with my starter yeast. Be careful of head space. You can paint your ceiling the hard way.
2007-12-13 15:10:34 · answer #3 · answered by Viking one 2 · 0⤊ 0⤋
Besides the fact that you are now pressurizing a vessel that wasn't designed to be pressurized? Aren't you now forcing more carbon dioxide to dissolve tn the beverage under pressure?
2007-12-13 15:08:38 · answer #4 · answered by Joe D 3 · 0⤊ 1⤋
If your brewing you don't add ice. That inhibits the yeasts process. Add more details. Are you just playin with already brewed flat beer?
2007-12-13 15:26:35 · answer #5 · answered by cotton3860 3 · 0⤊ 0⤋