Carbon dioxide content in fresh air varies and is between 0.03% (300 ppm) and 0.06% (600 ppm), depending on location (see graphical map of CO2 in real-time) and in exhaled air approximately 4.5%. When inhaled in high concentrations (greater than 5% by volume), it is immediately dangerous to the life and health of humans and other animals. The current threshold limit value (TLV) or maximum level that is considered safe for healthy adults for an 8-hour work day is 0.5% (5000 ppm). The maximum safe level for infants, children, the elderly and individuals with cardio-pulmonary health issues would be significantly less.
I live in a small, 1BR apt where I do my brewing. In cold weather, all windows are closed and heat is via radiator. Am I safe to brew 10gal at a time? How much could I get away with? Would houseplants make a measurable difference?
Sorry if discussed, but my search function isn't working very well (timed-out pages).
leafy plants would definetly eat up CO2. I think you're fine, even though all the windows/doors are closed, it's not an airtight enviroment. Unless you are deeply inhaling the air from right over your airlock I think it's ok but I'm not an authority on this subject, just going off what I have learned.
Here's an idea, if you're really worried about CO2, go get some plastic cups, potting soil, and a bag of beans from the grocery store. Put soil in the cups, plant some beans in them, water it just a bit and let the beans grow around your fermenter. I guess you'd have the buy one of those fermtech light shields for your fermenter and place it and the bean plants in a lighted area, but it could keep CO2 levels down.
CO2 is heavier then oxygen and tends to sink to the floor, so it would effect any pets etc before people, of course passing out drunk on the floor might be out too
You probably have alot more ventilation than you think.. I don't think houseplants matter much for that purpose.. CO2 will tend to fall to the floor, and will get exhausted however your cold air does.. Its not so much that its toxic as it is an O2 displacer, so initial effects would be similar to higher altitudes (if you've vacationed in mountains etc).. Not really difficulty breathing, but a lack of satisfaction, and a desire to take deeper breathes and yawn..
Probably not an issue though, unless you're already suffocating in there.. Generally fermenting will produce ~130 litres of CO2 per pound of sugar fermented, so assuming ~30lbs of sugar, you're looking at ~4000L/100h or 40L/hour.. The small room I'm in right now is roughly 40000L, so to keep it at a safe level for permanent occupation (hmm, say <0.25%?) the air would need to be exchanged roughly once every 2.5h (If gases were ideal and evenly spread).. Your turnaround need would be much lower than that, and if you determine you don't have sufficient turnaround then you should be concerned whether you're fermenting or not..
First you get the sugar.. Then you get the power.. Then, you get the women...
triggernum5 wrote:so assuming ~30lbs of sugar, you're looking at ~4000L/100h or 40L/hour
It's also worth noting that we humans also produce an amount of CO2 anyways, apparently the average adult breath contains 35,000 to 50,000 ppm of CO2, and the average human breaths 30 to 40L per hour, which means 1 to 2 L per hour of CO2...
Based on your calcs, and the amount of sugar I'm using I came out at about 12L/hr of CO2 which is no more then about 5 adults cohabitating...
