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mreff555
mreff555
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So I know this is old but I thought I'd comment. Not that mdma's great answer really needs any follow up but... I'm going to throw in my two cents.

Under sufficient pressure a small amount of co2 reacts with the water in beer and turns into aceticcarbonic acid. If you compare the slightly more tart taste of a beer compared to its flat counterpart you are tasting trace amounts of aceticcarbonic acid. Not necessarily a bad thing for most beers which are acidic anyway. However, porters are typically less acidic. some have pH's greater than 7. A gas that doesn't dissociate (inert) helps keep the pH up. N2 isn't the best choice, but it's a really good one. In gas analysis, such as mass spectroscopy where an inert gas is required. Nitrogen is the goto gas due to it's affordability. Helium is better.less soluble in anything since it can't dissociate. I would think it would work really well, for porters at least. Really expensive though.

So I know this is old but I thought I'd comment. Not that mdma's great answer really needs any follow up but... I'm going to throw in my two cents.

Under sufficient pressure a small amount of co2 reacts with the water in beer and turns into acetic acid. If you compare the slightly more tart taste of a beer compared to its flat counterpart you are tasting trace amounts of acetic acid. Not necessarily a bad thing for most beers which are acidic anyway. However, porters are typically less acidic. some have pH's greater than 7. A gas that doesn't dissociate (inert) helps keep the pH up. N2 isn't the best choice, but it's a really good one. In gas analysis, such as mass spectroscopy where an inert gas is required. Nitrogen is the goto gas due to it's affordability. Helium is better.less soluble in anything since it can't dissociate. I would think it would work really well, for porters at least. Really expensive though.

So I know this is old but I thought I'd comment. Not that mdma's great answer really needs any follow up but... I'm going to throw in my two cents.

Under sufficient pressure a small amount of co2 reacts with the water in beer and turns into carbonic acid. If you compare the slightly more tart taste of a beer compared to its flat counterpart you are tasting trace amounts of carbonic acid. Not necessarily a bad thing for most beers which are acidic anyway. However, porters are typically less acidic. some have pH's greater than 7. A gas that doesn't dissociate (inert) helps keep the pH up. N2 isn't the best choice, but it's a really good one. In gas analysis, such as mass spectroscopy where an inert gas is required. Nitrogen is the goto gas due to it's affordability. Helium is better.less soluble in anything since it can't dissociate. I would think it would work really well, for porters at least. Really expensive though.

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mreff555
mreff555
  • 262
  • 1
  • 9

So I know this is old but I thought I'd comment. Not that mdma's great answer really needs any follow up but... I'm going to throw in my two cents.

Under sufficient pressure a small amount of co2 reacts with the water in beer and turns into acetic acid. If you compare the slightly more tart taste of a beer compared to its flat counterpart you are tasting trace amounts of acetic acid. Not necessarily a bad thing for most beers which are acidic anyway. However, porters are typically less acidic. some have pH's greater than 7. A gas that doesn't dissociate (inert) helps keep the pH up. N2 isn't the best choice, but it's a really good one. In gas analysis, such as mass spectroscopy where an inert gas is required. Nitrogen is the goto gas due to it's affordability. Helium is better.less soluble in anything since it can't dissociate. I would think it would work really well, for porters at least. Really expensive though.