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What’s cooler than cool? Ice cold

There’s one thing about this journey, it continues to be a learning experience. Here’s a fun fact that I didn’t explicitly know before. There’s a law of carbonation called Henry's Law. Henry's law states that PCO2=KBxCO2 where PCO2 is the partial pressure of CO2 gas above the solution. KB is Henry's law constant. KB increases as temperature increases.

xCO2 is the mole fraction of CO2 gas in the solution. That’s the scientific way to explain what we actually did already know - that when liquid is warm, it’s hard to keep the carbonation in and when it’s colder, you can get more CO2, yea the bubbles, to sit tight.

So moving the liquid into the cans requires a few tricks, the filler that we’ve talked about to keep the pressure in the can and really cold liquid to keep the bubbles inside until we can seal the can. So this weekend was “chillin and fillin” weekend.

I hooked up the glycol chiller to the jacketed tank and fired it up and low and behold, we got some frosty Soda Joy. Now pressure is a funny thing. It doesn’t always do what you want it to and the old adage that for every action there is an equal and opposite reaction is extrapolated to for every pressure and equal amount of pressure needs to be applied to keep balance.

After a couple of hours on the filler spraying myself with Cucumber Mint Soda Joy, I had to walk away, think and go back and, wait for it… re-read the manual. There it is right there, if you’re getting too much foam, it’s either temperature or pressure imbalance. Apparently running the CO2 pressure on the filler at 12 psi and running the carbonator full out at 60 psi just doesn’t balance. Two steps forward, one step back.