A friend just dropped off a small cylinder full of nitrogen that he had no idea
what to do with. I've been trying to figure what I am going to do with it.
Ya'll have any ideas what nitrogen would be good for in a home shop?
G Masterman wrote: (clip) Ya'll have any ideas what nitrogen would be good
for in a home shop?
I vaguely recall that it is used as a shielding gas for welding bronze. Do
you ever have to do that?
The compressed Nitrogen in that cylinder is bone-dry, meaning it's
perfect for a Plasma Cutter source gas without fussing with
compressors and air driers, and will make the cutting tips last
longer. Also good for airbrushes, if you are shooting moisture
Air Conditioning repairmen use small Nitrogen cylinders for purging
the refrigeration lines, and a pressure source for testing the system
for leaks, so they don't introduce any moisture that has to be
vacuumed out later before the final refrigerant charge. Also good for
portable air power to blow out clogged condensate drain lines. (You
could use anything, but you already have the N2 on the truck.)
Power and phone companies use it for pressurizing cables to keep the
water out, without running remote compressor/driers.
No, that would be Liquid Nitrogen, an entirely different beast. And
it's cheaper and easier to use a 3-pound coffee can and a CO2 fire
extinguisher for shrinking stuff like that.
Just put the bearings in the can, put the horn in the can, and give
it a good blast. Instant Powdered Dry Ice. (And nifty fog FX, too.)
NOTE: ALWAYS have another full and sealed extinguisher around the
shop in case things catch fire.
BzZzZzZzZzT! Wrong! ;-) You use CO2 for the beer tapper.
You can use N2 for purging wine bottles for temporary storage,
though. Purging the air before you put the cork back in keeps the
contents from oxidizing as fast.
You will find that the two beverages I referred to are actually pressurised
with nitrogen, not CO2. When poured it comes out of the beer in much smaller
bubbles and gives a thick creamy head. It also does not acidify the beer as
you use CO2 to carbonate and pour many beers, but not Boddingtons or Guinness.
Guinness and Boddingtons are served using "beer gas". A mix of Nitrogen
The bit of CO2 is used to maintain the low level of carbonation, and the
Nitrogen is used for the higher pressure needed to push the beer through a
highly resistive tap called a creamer faucet, without dissolving in the
beer....if sufficient pressure of *only* CO2 was used to pour these style
of beers, it'd come out a fizzy, bubbly mess, and not the very smooth drink
Guess what my other hobby is....
Huh? Wazzat? That doesn't make any sense at all... The bubbles in
every American beer I've ever heard of (and the several beer tappers
I've personally maintained) are (mostly) naturally generated
carbonation, and CO2 is added to dispense it, fill the ullage space in
the keg, and keep the remaining contents properly fresh and bubbly...
Well, with a proper explanation of how and why they do it, that
actually /does/ makes sense... Well, about as much as anything else
Britain does... ;-P
But how do you meter the ratio, CO2 and N2 having entirely different
characters? Two cylinders, two regulators, and a metering mixer of
some sort, or...?
N2 is pressurized, and CO2 is liquified, so I doubt a mix in a
cylinder would magically come out at a constant and proper ratio - but
I've been wrong before. (And C25 Argon/CO2 mix for MIG welding works
from one cylinder somehow.) Edumacate me. (sic) ;-)
Barkeep at the Lucas Electric Lighting Works (and a frequent
purchaser of large quantities of candles)? ;-P
to a point....at the end of fermentation, the beer has some CO2 in
solution. The beer is then force carbonated in a pressurized tank with
compressed CO2. After carbonation is adjusted to the desired volumes of
CO2 per unit of beer, for a desired serving temperature, it is kegged or
In the US, practically every kegged mega beer (Bud, Miller, Coors, etc) is
force carbonated. The few naturally carbonated beers you'll find in kegs
are from specialty micro breweries producing what is commonly referred to
as "real ale" or cask conditioned ale.
Sometimes bottled beers, particularly Belgian style ales are bottled "on
lees", meaning with yeast in the bottle... to produce natural carbonation.
Kind of like bottled home brew.
Basically to prevent the beer from becoming stale, or oxidized.
You could just as easily do this with N2. In some bars, they keep all the
kegs in a cold room, and have LONG lines running to taps, so they have to
use N2, because at the pressures required to push the beer that distance,
it would become overcarbonated....and the barkeep would pour pint after
pint of foam.
Not "just" a British thing...Like I said above...bars on the Western side
of the pond use N2 to push beer down LONG lines.
Beer gas is premix in a single cylinder. I use straight CO2 for my kegs,
so I don't know much about the mix, etc.
Homebrewer (in Canada) with several SS beer kegs for kegging and force
carbonating my beer. Make wort (unfermented beer) ferment a couple days,
siphon into keg. Crank the CO2 reg up to 50PSI overnight, drop to 12PSI,
chill and serve.