Maximum Doom: Beer is screwed....largest natural CO2 reservoir gets contaminated

Yup. This is an issue for a lot of industries particular in food. Meat processors, etc use a lot of CO2. Although some are also outfitted with Nitrogen as well…

Everything running out at the same time is no accident! Glad i quit drinking that shit.

Maybe because North America is being squeezed by China and their allies...

China is the largest net exporter of CO2 by far, with the second largest – Russia – exporting only a fifth as much. Similarly, the US is the largest net CO2 importer, importing around twice as much as Japan.

Source: [link to www.carbonbrief.org (secure)]

https://imgur.com/VcK6e4Q

Last Edited by Dr. Armchair Prophet69 on 09/19/2022 09:29 PM

That's the real story here.

Society is slowly but surely collapsing.

A thing you should know about societal collapses is that they happen real slow right up until it finishes up collapsing REAL FAST!

Get boosted and die, you drunkard shitpile.

Lazy yeast.

Wasn't the problem last week too much co2?

I can't keep up with these dolts.


Regardless, I don't need co2 to brew some sauce!

4 cups sugar

1 (12 fluid ounce) can frozen juice concentrate - any flavor except citrus, thawed

1 (.25 ounce) package active dry yeast

3 ½ quarts cold water, or as needed
Add ingredients to shopping list
DirectionsInstructions Checklist
Step 1
Combine sugar, juice concentrate, and yeast in a 1-gallon jug. Fill the jug the rest of the way with cold water.

Step 2
Rinse out a large balloon; fit it over the opening of the jug. Secure the balloon with a rubber band.

Step 3
Place jug in a cool dark place. Within a day, you will notice the balloon starting to expand. As sugar turns to alcohol, gasses will release and fill up the balloon. When the balloon has deflated, wine is ready to drink. It takes about 6 weeks total.

Adding a bit of sugar creates CO2 in the bottle.

But it also creates a cloudy beer with sediments.

That's just not how it's done commercially.

Its actually a bigger deal than cutting access to hard drugs.

We know how to brew, but it's about money. The US used to make decent beer back in the day, but it is now in the junk food category.

CO2 isn't going to run out. There's many easy ways to get it.

But not for the low cost of piping it out of an endless natural reservoir.

Good beer is nasty stuff anyways.

I use a 15 gallon keg.

OP is worried about his Zima stash running out...and his girllie seltzers

I think CO2 is a byproduct of all the ethanol production. It shouldn’t be hard to find CO2.

To my knowledge there are no large scale commercial brewers that don't use CO2 in their process. It makes it much easier to turn out good product.

Without CO2 you are a craft beer maker willing to accept a degree of variation from batch to batch.

I've never made a lot of beer, but when I do I use a CO2 tank to dissolve a lot of CO2 into the beer before I bottle it. Otherwise I either:

Have to hold it under pressure from the early stages without ever letting much pressure off of it lest I'll never get it back, or...

I have to add corn sugar to bottles to develop carbonization in the bottle resulting in a cloudy beer with lees.

lower level mig welding

argon/co2 mix for the better welds.

An area where I ride trails in Oklahoma, there is a high pressure underground CO2 pipe line with warning signs posted along its path.

I was thinking the same thing. Its almost like somebody is trying to piss off Americans or something. So what did pepsico give our congressmen to make them leave pepsico alone?

China is the largest net exporter of CO2 by far, with the second largest – Russia – exporting only a fifth as much. Similarly, the US is the largest net CO2 importer, importing around twice as much as Japan. I think we are being shorted by China and Russia. Don't we need it more?

Source: [link to www.carbonbrief.org (secure)]

Last Edited by Dr. Armchair Prophet69 on 09/19/2022 09:44 PM

Contaminated how?

Deliberately no doubt...

I've had some IPAs that were cloudy with sediments. I didn't give any thought to how they were brewed, just drank them because they were delicious. You post has me thinking.... one of my favorite IPAs has grapefruit. Is the sugar from the grapefruit what makes it hazy with sediment?

Boom. someone else who brews, sugar is added right before it is bottled.
Where is it that they store Co2 anyway... a reservoir?.pffft

When the world is runnin' down, you make the best of what's still around.

THIS!
Co2 is created by the fermentation process(continuing) inside each bottle. Don't they teach anything useful anymore?

That depends.

Juice added during the primary fermentation shouldn't result in a lot of haze. Or rather it wouldn't have to. Haze can be cleared.

If added at bottling to carbonate the bottle definitely.

The main ingredient to create haze is fruit pectin, something that wine makers contend with more than beer makers.

Go fuck yourself, fucking poofer.

You know beer is naturally carbonated through fermentation, right?