Aussiedistiller, Home Distilling, Moonshine, Home Brew

OK I'll try this again in the hope that we can actually have a sensible discussion about this given that CO2 is dangerous.

For those folks that run large ferments, what do you do about CO2 build up around the fermentation vessel/s? How do you ensure the CO2 in the area that the fermenters are is at a safe level? How do you get rid of built CO2?

Cheers,
Prof. Green.

I dont think its a problem unless fermenting an ibc or more in a 3x3 shed :D

The "simple" answer is AS/NZS 60079 solves this problem for you as you almost always have to implement forced ventilation systems to reduce your hazard rating.
If your risk analysis shows no need for forced ventilation then you're unlikely to need to worry about CO2. If you're the paranoid type you can install a CO2 sensor but really it's approaching the problem from the wrong end. Eliminate the potential for the problem then you don't need to measure for it. :handgestures-thumbupleft:

Cheers,

Mech.

I run all my ferments in my garage. My ferments vent out into the atmosphere where they are wasted. They can be used to make plants grow better if you choose to do so. Your kale plants can benefit from otherwise wasted gas. Pretty cool really when you think about it.

Not sure how much of a problem it is, depends on what you cal "Large", but the professional distilleries (as seen on YouTube) don't use airlocks... and their ferments are massive!

But I've got mine in a very well ventilated spot, the carport.

If you are worried about co2 content in a space you should be smashing numbers on a calculator. Not asking random people on the internet.

Is what some people may say.

Im with Mech, a simple ventilation system will help. Doesnt even need to be fast or large. Like the heat in our controllers the fans force new air in and hot air out. I think a simple low power/speed bathroom exhaust fan should do the trick. Or open a window

What size ferments do you do Prof Green and what size room are they in?

If i were to brew a large batch for the hobby level (200L) i would position it close to a window and then instead of a baby airlock from a normal fermenter i would attach a 19mm hose amd trail it out the window and into a jar type airlock.
Risk eliminated through engineering.

Elimination
Substitution
Engineering
Admin
PPE

scythe wrote:If i were to brew a large batch for the hobby level (200L) i would position it close to a window and then instead of a baby airlock from a normal fermenter i would attach a 19mm hose amd trail it out the window and into a jar type airlock.
Risk eliminated through engineering.

Elimination
Substitution
Engineering
Admin
PPE

You forgot isolation :teasing-tease:

And for the discussion if you need to vent the CO2 to atmosphere in a large quantity vent it from the fermenter to outside, will not be a problem, have visited distilleries that ferment over 100,000L at a time in multiple vessels and it's just vented to atmosphere above the distillery. Good for the plants they say...

That reminds me. i used to have 2 Fermenters in the garage near the garage door. each fermenter had a hose coming off the airlock to a tee piece where they went as one hose over to the garage door. i had the end tucked in behind the garagedoor so the outlet was on the outside. no smell or co2.

Guess you could say it was an exhust pipe

If your fermenting below ground, in a basement say, or some other low point where co2 could settle you'd be well advised to look into a strategy to manage the risk. My garage poses very little chance of letting co2 build up to dangerous levels. Worth thinking about x_x

If you do decided you'd like a forced ventilation system, I can turn your shed into one great big evaporative cooler Prof.
I sell that gear for a living :handgestures-thumbupleft:

Just a quick Google search shows that average ppm of CO2 in the atmosphere is 250-400ppm.
Not till it gets to 40,000ppm is it known as a health hazard.
If our hobby sized ferments are increasing the percentage by this much then this would constitute a concern.
One of the easiest to read tables I found:
https://www.kane.co.uk/knowledge-centre/what-are-safe-levels-of-co-and-co2-in-rooms

Great, thanks guys.

Cheers,
Prof. Green.

I've got a little experience in this stuff from a scientific standpoint.

All I'll say is that you would need to be fermenting an awful lot in a completely enclosed tiny space for this to be an issue. WW2 had sailors breathing in huge concentrations of CO2 for hours and days on end. While it showed some health concerns, pretty much all of them went away after they had returned to normal atmosphere.

There are some unproven or tested claims about the effects of elevated CO2 on pregnant women. Men, on the other hand, have shown no permanant ill effects at what you could reasonably expect in a fermenting situation.

Cheers

T

If there is an open door that is from your feet to above your head on the level you are working at on Earth, then CO2 is not dangerous. It will spill out like water and O2 will flow in to replace it because CO2 is heavier than O2.

tristans wrote:Men, on the other hand, have shown no permanant ill effects

I'm surprised I'm not getting bombarded with emails about increased "erectile performance" benefits due to increased CO2 interaction in my life! lol

Scientists accidentally turn carbon dioxide into ethanol

http://www.abc.net.au/news/2016-10-21/e ... d=newsmail

Interesting read :handgestures-thumbupleft:

Low cost fuel cells here we come.
But this tech will probably be bought by some Saudi prince and will never be seen again.