In this post, the transcription from my recent video showcases interactive text, which provides definitions or context, along with links, to explain contextual vocabulary or terminology.

So for this experiment we’re going to need a little bit of water, at a reasonably warm temperature, some plain old white sugars, food for the yeast, and the yeast itself. And what we’re going to do is, we’re going to create a simple closed system here. So you can see that the yeast is going to consume the sugar and produce the byproduct of carbon dioxide. What you can’t see is the alcohol that’s also being produced in the process- that’s in solution. So if we look at this we can see our bubbling of the lid and some nice capture of the CO2. and the foam at the top here. But how do we go from this to this? Well here it is! You see, most beer these days is carbonated by a process called force carbonation, where CO2 is left in a closed system until it is absorbed in solution by the liquid. So the stuff that we’re actually looking at here is not a product of yeast at all. This carbonation comes out of the CO2 canister, a gas tank, sort of looks something like this. These gas tanks are plumbed into your beer fridge through a bunch of braided line that comes in through a hole that’s drilled in the back. This braided line hooks up into a regulator, a sort of gas distribution manifold, that goes into the sealed kegs. The beer is then left at a constant pressure until the solution has absorbed as much of the CO2 as the brewer would like it to have.