Stainless Steel carbonation oxygenation stone for DIY home brewing beer wine barware tools

HENGKO aeration stone is made of the food-grade best stainless steel material 316L, healthier,  practical, durable, high temperature resistant and anti-corrosion. It’s easy to clean, and won't crumble in beer or wort after uses.

The 2 micron stone is typically used for oxygenation applications, the 0.5-micron stone for carbonation applications.

Application：

◆  HENGKO diffusion stone is suitable for force carbonation of beer, it is ideal to force carbonate the kegged beer, or as an aeration stone prior to fermentation. Carbonate the beer just like the pros with this stainless steel carbonating stone.

0.5 HENGKO oxygen stone is used to force carbonate beverages like beer, champagne, or sparkling meads with carbon dioxide. compared with the 2.0 micron stone, the 0.5 micron stone will carbonate beer quicker and with a longer-lasting head because the bubbles that it creates are smaller.

It quickly carbonating beer/soda water, the CO2 or O2 will be forced through the millions of tiny pores in the stone, which dissolves the gas into the liquid. Let your beer or soda water get a good mouthfeel.

Some people like to speed up the process of force carbonating beer by putting extra high pressure on the keg, but the more effective and precise practice is to use a HENGKO carbonation stone or diffusion stone.

Rocking your keg with the low-pressure gauge set at 30 PSI may get the beer carbonated in one day. This may also, however, cause you to end up with over-carbonated beer, which can be a hassle.  It can take longer to get the carbonation out of solution than it looks to force it in.

A better solution for speeding up carbonation would be to use a HENGKO carbonating stone, also known as a HENGKO diffusion stone. This is a piece of stainless steel, perforated throughout with a huge number 0.5 – 2-micron holes.  Keg lids fitted with a diffusion stone are also available.

Force carbonating beverages.

Set your regulator to about 2 psi, and the gas will be forced through the millions of tiny pores in the stone, which dissolves the gas into the liquid. Your beer will be carbonated overnight.

You will need a homebrew kegging outfit with a CO2 tank, regulator, lines, and a keg. Simply attach a 24" length of ¼” ID tubing to the gas side dip tube of your keg with a worm clamp. On the other end of the tubing, attach the diffusion stone using another clamp.  There are charts available online and in books for exact levels of temperature and CO2 pressure to achieve desired carbonation levels. Following is an example for average carbonation in beer: Chill the beer to 40 F. Adjust the regulator to 2 PSI and attach the gas disconnect. Every 3 minutes increase the pressure 2 PSI until 12 PSI is reached. At this point, the beer will be carbonated, but it won’t hurt to leave it alone in the refrigerator for a few days under pressure.

How to use the diffusion stone

1. The “stone” sits inside the keg near the bottom.

2. A hose barb attaches it to a length of tubing (generally about 2 feet of 1/4” ID thick wall vinyl hose) which is affixed to the short downtube under the “in” or “gas side” post.

3. When the CO2 is connected, it sends a tremendous number of gas bubbles out through the beer. The minuscule bubbles create a huge amount of surface area to help absorb CO2 rapidly into the beer. This is actually a miniature version of a device used by commercial breweries everywhere.

4. Carbonation should be virtually instantaneous, though the manufacturer recommends carbonating your beer at least a few hours before serving.

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