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Carbonic Acid

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Benchish

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Carbonic acid is created when co2 goes into solution.

So would all the acid leave solution if the beer is allowed to go flat or would some remain?

For example a beer is over carbonated and then carbonation level is lowered. Would that beer have a higher carbonic acid level than the same beer gassed correctly the first time?
Would there be a noticeable difference between the two? (or would it have to be massively over carbed?)
 

eamonnfoley

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I think its not possible for a beer properly to recover after being heavily overcarbonated (from experience). I dont think its a pure in=out equation with carbonic acid. But I dont have the science to back it up. Interesting research topic though.
 

alcoadam

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When your carbonated water goes flat (completely flat) flavours still remain within....would certainly be the same with beer.
 

TSMill

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The carbonic acid will be in equilibrium with co2 in the head space, lowering the pressure will not leave a residual carbonic acid derived taste, however depending on the actual overpressure you could I guess rupture residual yeast cells which would impact flavour.

Water with some alkalinity can hold more co2, I would say with flat sparkling water it is the mineral content you can taste.
 

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