Posted on 10/28/2013 11:47:55 AM PDT by Berlin_Freeper
Won’t salting the ice freeze the sweet golden nectar of the gods?
I just start icing it down a couple days before I plan to do 12oz curls and not stop.
I knew a couple of Cajuns in La that always poured their beer into glasses full of ice, even cold beers. They were older men who would sit around playing cards or dominoes and sipping beer for hours and hours.
A microwave works by exciting the molecules in the target item.
I suppose it would be conceivable to “unexcite” them,
but I’m thinking it’s the equivalent of pushing a rope.
Watching the video it seems like the trick is they take the warm beer and switch it for a cold one.
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It’s just an extra fancy European cooler full of ice... The only way they can get a beer cold in 45 seconds is by using supercooled water... not that hard with a glycol solution or by simply chilling salt water... spinning the cans is the key as you’ve got to get all the liquid in contact with the can..
Exactly. Regenerative breaking for molecules. Seems far-fetched, but (as I said) I can't see a way to say that it violates the laws of physics.
Atomic power, lasers, transistors, artificial diamonds... all seemed wildly impossible before they were accomplished.
Forty five years ago there was an attempt to make an instant chill soft drink can.
When you pulled the tab, you opened and released a vial containing one oz of freon which did the chilling.
I did not go over and was dropped. No one wanted a can with 11 oz of soda when you could have 12 oz cheaper.
Interesting, but I don’t drink beer so it probably not something I’d get.
:p
I suppose it would be conceivable to “unexcite” them, but I’m thinking it’s the equivalent of pushing a rope.
Lasers are used to chill atoms to near absolute zero.
Interesting, but Dunking a bottle in cold water ain’t exactly a new idea.
Issue in cooling a beverage is how to efficiently remove heat from a beverage inside a container. This is done by cooling the surface of the container.
Some ways I can think of to speed up the process:
Suspend the container in a medium that transfers the heat more efficiently. Air sucketh. Water is a much better heat transfer medium.
Reduce the temperature of the medium. Brine at 20F will cool the beverage faster than water at 35F. Leave the beverage in too long, though, and you’ll freeze it, which might not be desirable.
Circulate the transfer medium constantly past the surface of the container to ensure maximally cold TM in contact at all times. The equivalent of wind chill in air. Without this, you are dependent on convection patterns to carry away the heat, which is inefficient. For instance, suspend beer bottles in an ice and water mix. Attach a fairly large volume pump to the bottom of the tank, suck it out there and recirculate to the top. Constantly flowing water past the bottles should cool them faster than simple immersion dependent on convection for heat transfer.
Find some way to create movement of the liquid inside the container, so it also isn’t dependent on natural convection to transfer heat from the inside of the container to the center of the liquid.
I really like my milk cold, now I can keep it in the pantry and just cool it down by the glass.
LOL
I used to just put a case outside in the snow bank, but then the wolves started drinking them. There’s nothing worse than a bunch of sloppy drunk wolves sitting around outside the house singing IT’S 5 O’CLOCK SOMEWHERE. And they think you’re a bar snack. Filthy stinkin’ tone-deaf drunk wolves.
In my experience, ice cubes in beer is a Midwestern thing. I’ve met quite a few people from Minnesota and Wisconsin who do it on hot summer days.
The video showed the doorless cooling units that are typical in grocery stores. Such units are undoubtedly not energy efficient.
Idea seems to be to store aluminum can beverages at room temperature. Aluminum can and "wind chill" effect of water bath in conjunction with spinning can cool off product when purchased.
That video shows a rapidly spinning champagne bottle in the fluid bath. Hi risk for messy and wasted bubbly when the cork is popped. In the old days, we used to gently roll cans of beer in an ice bath for about two minutes to achieve the same effect.
Thanks for referencing article Berlin_Freeper. Please bear in mind that following critique is directed against title of the referenced article and not you.
It’s great if the new cooling technology reduces electric bills. But the idea of ‘reverse-microwave’ is not a good analogy as to how this techonolgy works imo. Technology just applies well-known cooling effects.
In Houston we would occasionally pour warm beer over ice, not as a habit or preference, but just as the normal thing to do with warm beer on a hot day.
Berlin_Freeper,- I’d like to see something like this available but to tell you , sailors perfected this concept many years ago. You need a CO2 fire extinguisher about the size of a scuba tank with the funnel end discharge. Place a beer on the deck cover with the funnel end and discharge the CO2. Instant cold beer.....only costs about $12 to cool each can...
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