The method utilizes a manometer and absorption burette; a suitable apparatus, connected to a sampling probe, is described and illustrated. The level of the beer in bottles is marked, or the wt. of canned beer determined, and the temp. of the sample raised to 25°C using a thermostatically controlled bath. The manometer is used to withdraw a sample of headspace gas and to absorb the CO2 in a 15% NaOH solution. Subsequently the wt. of water occupying the same container space is determined. Methods of calculation (International and English systems) are given, and a table of solubilities of CO2 in beer is included.

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