So, it may be when I build a keezer… or it might be even sooner. I just want to start kegging so my planning notes will go here…’
benzene 20ppb or less
99.90% CO2 or better
ask for a profile of the impurities
ask if they have different co2 purity grades available
research, beverage, food, industrial (best to worst)
ISBT/CGA G-6.2 QVL I
There is a HUGE difference in various CO2 QVL’s (Quality Verification Levels – there are five).
ISBT (International Society of Beverage Technologists) has CO2 Guidelines for quality – this is what you want. Also CGA G-6.2 QVL I is Beverage Grade CO2 equivalent to ISBT.
“Food Grade” is QVL H. It is technically not Food Grade, it is Food Processing Grade.
Beverage Grade/Quality (ISBT/CGA G-6.2 QVL I) mandates many more impurities be removed that are not even checked in QVL H such as:
Benzene (yes BENZENE), ammonia, phosphine, much lower levels of sulfur and acetaldehyde both of which will affect taste, oil and grease and methanol.
You don’t want higher levels of sulfur and acetaldahyde and you sure don’t want unchecked benzene levels.
Force carbing / serving pressure notes:
10 foot beer lines
Put keg in Keezer at 38F
Burp keg of O2 by putting 5-6psi in keg and releasing the pressure 5 times.
Put keg at 30psi for 24hrs
Release 30psi, and put keg at 16-20psi for 24hrs
Release pressure, and put keg at serving pressure (10-12psi), stouts 25-30psi
Consider certain beers just are better at different temperatures, but that kegging is not best for them:
I found a place to do CO2 tank refills,
McKinney Welding Supply
600 W 52nd St, New York, NY 10019
3 day turnaround for drop-off / swap
Able Fire Extinguisher Co
241 West 26th Street, New York, NY 10001-6946
mon-fri, 830-4, drop off and pick up the next day
They quoted 5# refills for $25, and 10# refills for $28 so I’m totally going with a 10# tank.
Temperatures and necessary PSI:
Burst Carbing versus Set and Forget:
How to Properly Carbonate your Homebrew in Kegs or Bottles:
Ball Lock versus Pin Lock:
Balancing your Draft System: