How Does Temperature Affect Dissolved Gas in Beer?

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    Beer Gas Temperature
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Discussion Overview

The discussion revolves around the effects of temperature on the behavior of dissolved gases in beer, particularly when transitioning from colder temperatures (like those in a freezer) to room temperature. Participants explore the dynamics of gas release upon opening a beer and the phenomena of supercooling.

Discussion Character

  • Exploratory
  • Technical explanation
  • Debate/contested

Main Points Raised

  • One participant notes that opening a beer from the fridge results in dissolved gas coming out of solution due to a pressure drop, but questions why a beer from the freezer exhibits a faster rate of gas release.
  • Another participant suggests that the behavior may be related to the volume expansion of the liquid when cooled, which could affect gas pressure within the container.
  • Some participants mention the concept of nucleation sites and other potential effects that might influence the rate of gas release, without reaching a definitive explanation.
  • Experiences are shared regarding the transformation of beer into slush upon opening after being supercooled, raising questions about the state of the liquid and gas dynamics involved.
  • Clarification is sought regarding whether the discussion pertains to dissolved gas in the liquid or gas present in the headspace of the container.

Areas of Agreement / Disagreement

Participants express differing views on the mechanisms at play regarding gas release and the effects of temperature, with no consensus reached on the underlying reasons for the observed phenomena.

Contextual Notes

Some assumptions about the behavior of liquids and gases under varying temperatures and pressures remain unaddressed, and the discussion includes references to supercooling without detailed exploration of the conditions required for such phenomena.

Who May Find This Useful

This discussion may be of interest to those exploring thermodynamics, fluid dynamics, or the physical properties of beverages, particularly in relation to temperature effects on gas solubility and release.

mtc1973
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So if I take a beer from the fridge and open it at RT, the dissolved gas comes out of solution because of the pressure drop.
A colleague asked me - why is it then that if he takes a beer from the freezer, that is colder than the beer from the fridge (not frozen though) and opens it at RT - the rate at which dissolved gas comes out of solution is often faster - and results in a continuous fountain of beer.
How is it that the rate of dissolved gas exiting the solution is affected - presumably the pressure drop should be the same in both cases. So how is it that the temperature gradient has this effect?
 
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It might not be the gas but the liquid. Water expands in volume when cooled, reaching a maximum at 4C and raising the gas pressure due to the greater volume being contained in the same sized container. (It explains why you risk rupture/explosion when freezing liquids in a sealed can or bottle...)
 
No rupture. The liquid had not gone solid. I have noticed a bunch of times this happening. OF course there may be explanationes due to nucleation sites being concentrated in one place? or some weird effect other than the pressure drop or the temperature difference?
I have seen it myself a few times but never paused to wonder why.
 
mtc1973 said:
So if I take a beer from the fridge and open it at RT, the dissolved gas comes out of solution because of the pressure drop.
A colleague asked me - why is it then that if he takes a beer from the freezer, that is colder than the beer from the fridge (not frozen though) and opens it at RT - the rate at which dissolved gas comes out of solution is often faster - and results in a continuous fountain of beer.
How is it that the rate of dissolved gas exiting the solution is affected - presumably the pressure drop should be the same in both cases. So how is it that the temperature gradient has this effect?

I've experienced the same thing(continuous fountain) and another... the entire beer turned into frozen slush after opening from being in my freezer.
When I moved the can gently around it seemed to be liquid, but when i opened it it fountained AND turned to icy slush.
 
mtc1973 said:
No rupture. The liquid had not gone solid.
It doesn't have to freeze. Cold water is less dense than water at room temperature. The act of expanding as it gets cold will pressurize the gas.
 
what gas do you mean - the dissolved gas in solution or the gas at the gap at the top of the bottle.
 
Both.
 
Hi!I'm quite new,but...I've just watched on tv:
If a liquid is near its freezing point(meaning: supercooled) and I take out of the bridge and I just hit it, it's going to freeze immediatelly.Does anyone know the reason?
Thanks!
I should be glad to see a text/reference to browse.
 

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