The main gases created in brewing and distilling are carbon dioxide (CO2) and ethanol (C2H5OH).
Carbon dioxide (CO2) is produced by yeast during fermentation when it converts the sugars in the wort (the liquid that is made from mashing the grains) into alcohol and CO2.
The amount of CO2 produced depends on the type of yeast used, the temperature of fermentation, and the amount of sugar in the wort.
CO2 is used to carbonate beer and other beverages, and it can be used to preserve food.
Ethanol (C2H5OH) is the alcohol that is found in beer, wine, and spirits. It is produced by yeast during fermentation when it converts the sugars in the wort into alcohol and CO2.
Ethanol is a flammable gas, and it can be dangerous when it is inhaled or ingested.
Other gases that may be created in brewing and distilling include:
- Nitrogen (N2)
- Oxygen (O2)
- Hydrogen (H2)
- Methane (CH4)
These gases are created during different stages of the brewing and distilling process, such as mashing, boiling, and fermentation. They can also be introduced into the brewing and distilling environment from outside sources, such as air or water.
For the health and safety of staff, it is important to monitor the levels of these gases in the brewing and distilling environment and to take steps to control them.
We provide and maintain a range of fixed gas detection solutions that can monitor your facilities 24 hours a day, helping to prevent the risk of explosion or the build-up of dangerous gases.
For further information, help and advice please call our team of fully trained engineers on 02920 759 683
Further reading: https://www.hse.gov.uk/gas/domestic/legislation.htm
