On Tue, Apr 20, 2004 at 10:18:52PM +0200, Anders Madsen wrote: > > Jeg har regnet lidt på hvad trykforøgelsen vil være pr. tilsat gram > sukker pr. litter øl.
Thanks. Nice try. I have a few critical comments: > Der er dog visse forudsætninger jeg har været > nødt til at benytte mig af. > 1) Sukkeret, C6H12O6, omdannes fuldstændigt til alkohol og CO2. That may be set a bit too high. Someone here ought to know a more typical value for the common yeasts. > 2) Alt CO2 går på gasform That is clearly not true - some of it will be dissolved in the beer. After all, that is the whole purpose of carbonation! > 3) temperaturen er sat til 10 grader C That is OK, although I expect most of us ale-brewers do most everything at what ever room temperature we happen to have. > Det betyder at trykket stiger 0,26 bar pr. gram sukker tilsat pr. l øl ved 10 > grader C. > Dette skal dog tages med med et gram salt, eller sukker om man vil. In light of my critical comments above, this would be some sort of maximum value. Then again, to reach the maximum 12 atm pressure, your formula would say 12/0.26 = 46 g of sugar per liter (into a totally flat beer). That sounds like awfully much! Somehow I suspect that the explosion would happen earlier than that. > Håber at jeg har kunnet bidrage til noget fornuftigt At least a good start! And keeping a technical discussion going. Regards Heikki -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
