World's Strongest Beer - 32%

[decojuicer]

Actually, in my chem classes we play with dry ice once or twice a year and one of the things we do is put a bit of flavored/sugared solution in a beaker and add a chunk of dry ice- we do not cover it and, except for the usual weird flavor we choose, it is indistinguishable from a normal soda after a few minutes with the dry ice.The only reason I mentioned sealing the container is because the beer will already be carbonated so if you want to increase the carbonation level, you might need a bit of extra pressure (and the coldness of the CO2).

The fermentation process does create CO2, however, that all escapes during the fermentation process. What you are left with is a flat, alcoholic beer. The actual carbonation takes place when you put that beer into a sealed environment like a bottle or keg.

I could continue to add yeast or dry ice, or anything else that would produce CO2, but if the beer is not somewhere sealed, then the CO2 will not stay in solution for long.

I have had caps that didn't seat right, and twice I have had kegs with bad seals. Every time that happens, the beer fails to carbonate.

Your test tube experiment with dry ice and sugar water may drop the temperature of the liquid so low that the CO2 finds is easier to go into solution(the colder the liquid, the easier it is for CO2 to become "intergrated"), but as soon as the temperature comes back up, that gas is going to escape like a soda pop sitting in a glass on an open counter. Probably faster.