Quote:
Originally Posted by Tacopuck
As I understand, and this is what I just heard (ie I have no source), that the dome use to have all the beer kegs in one central location (or area specific) and pumped it to each individual draft tap in the building. Because of this it cost more to pump and pressurize the kegs with CO2 so instead they used N2O (laughing gas).
I know now that kegs are located locally for each beer vendor so its no longer the case. However it would make a lot of sense if it was N2O, your drink 4 beers and get faaaar more buzzed than you regularly would due to the laughing gas bubbles, but the buzz does not last as long as alcohol normally would. Additionally it would never show up in the alcohol content reading of the beer (Both CO2 and N2O both have molecular weights of 44g/mol so it would not affect the density of the beer which is used in measuring the alcohol content)
/tinfoil hat
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Never would a company do this. The mixture for beer gas ( other than straight co2)is N + Co2. Most common is 70% co2 and 30% N usually used to create the creamy head associated with Stouts and other gravity heavy beers . The heavier gravity of the brew the more you would use this mix of beer gas as heavier beers are harder to naturally or force carbonate.
FYI gravity readings are not taken after carbonation. After you are done cooking the beer you take the intitial gravity rating before you add your yeast. Record it then drop your yeast in . Wait until hot fermentation is finished usually 5 to 7 days then you take another reading to get an estimation of how much attenuation your yeast as done. If you know your yeast will have an 80% attenuation but only at 65/ 70 % you would let the beer sit another week or 2 etc... Carbonation is only done after the final gravity as been determined.