(New page: Category:Beer Category:Beer chemistry '''Carbon dioxide''' is a colorless, odorless gas that is created as a byproduct by most strains of yeast used in home fermentation. ...) |
m (added to glossary) |
||
| Line 1: | Line 1: | ||
[[Category:Beer]] | [[Category:Beer]] | ||
[[Category:Beer chemistry]] | [[Category:Beer chemistry]] | ||
| + | [[Category:Glossary]] | ||
'''Carbon dioxide''' is a colorless, odorless gas that is created as a byproduct by most strains of [[yeast]] used in home [[fermentation]]. | '''Carbon dioxide''' is a colorless, odorless gas that is created as a byproduct by most strains of [[yeast]] used in home [[fermentation]]. | ||
When fermentation takes place in an enclosed space, as with a [[bottle conditioned]] or [[cask conditioned]] beer, the increased gas pressure forced the carbon dioxide into solution, [[carbonation|carbonating]] the liquid. Pressure can also be applied using a canister of high-pressure carbon dioxide to carbonate the beverage; this is known as [[force carbonation]]. | When fermentation takes place in an enclosed space, as with a [[bottle conditioned]] or [[cask conditioned]] beer, the increased gas pressure forced the carbon dioxide into solution, [[carbonation|carbonating]] the liquid. Pressure can also be applied using a canister of high-pressure carbon dioxide to carbonate the beverage; this is known as [[force carbonation]]. | ||
Revision as of 16:27, 14 November 2007
Carbon dioxide is a colorless, odorless gas that is created as a byproduct by most strains of yeast used in home fermentation.
When fermentation takes place in an enclosed space, as with a bottle conditioned or cask conditioned beer, the increased gas pressure forced the carbon dioxide into solution, carbonating the liquid. Pressure can also be applied using a canister of high-pressure carbon dioxide to carbonate the beverage; this is known as force carbonation.
