CO2 absorbtion

[inthedark]

wasn't sure which forum to post this in, please let me know if there is a more appropriate place for it.

I understand that a cold liquid will absorb more CO2, so for instance in his page on cornies, DaaB talks of leaving a cornie out overnight to help with force carbonation.

What I'm not sure about, is what happens if the liquid temperature increases again. Does the ability of the liquid to contain CO2 decrease, in which case does it 'shed' it's excess?

Also, kegs & cornies presumeably have a maximum pressure rating - does this refer only to the unabsorbed CO2, or does the abosrbed gas also act on the container?

teach me to be wise

[inthedark]

so when you shake the bottle, the gas in the liquid is forced out, increasing the pressure in the unabsorbed gas.

I suppose that in the absence of shaking, an equilibrium is reached which depends on temperature so a given quantity of gas outside the liquid will hold a given quantity in absorbtion - if the 'free' gas pressure is increased, the absorbed amount will increase and if it's decreased, some will escape from the liquid to equalize.

Think I'm getting it now.

[legless]

Hi All
Think this may be my first post on this forum

As Daab will know from answering lots of my daft questions on another forum site I've just begun to get into the world of cornelius kegs and wondered if anyone had the website addresses for temp/psi when force carbonating as refered to by Daab above.
Having read about forced carbonation I might give it a try with some lager in the future but don't want to over pressurise and end up with a glass of froth
My other problem being that I don't have a spare fridge to put the keg so can only get down to approx 12 Deg c in the back room, hence my interest in the temp/psi tables.
Cheers

[legless]

Thanks Daab,
Armed with this info I think I'll give it a go
Just in the process of obtaining a flow control tap from norman - Watch this space