Tankard
Well-Known Member
I was watching Mythbusters tonight, and they ran an experiment to test the best way to cool down a six pack of beer. They timed how long it took to take a six-pack from 62.9 degrees (ambient temperature) to the ideal drinking temperature of 38-40 degrees.
They put a six pack in a cooler full of ice,
They put a six pack in a cooler full of ice+water,
They put a six pack in a cooler full of ice+water+salt,
and they put a six pack in the freezer.
It took only 5 minutes to get the six pack to 35 degrees using the ice+water+salt method. It took much longer for the other methods. The salt somehow speeds up the cool down process (I missed the science'y explanation they gave). This got me thinking, should I do this the next time I brew? Right after the hour long boil, when I have my brew pot in the sink, would the increased speed of cool down be beneficial?
Has anyone ever done this?
They put a six pack in a cooler full of ice,
They put a six pack in a cooler full of ice+water,
They put a six pack in a cooler full of ice+water+salt,
and they put a six pack in the freezer.
It took only 5 minutes to get the six pack to 35 degrees using the ice+water+salt method. It took much longer for the other methods. The salt somehow speeds up the cool down process (I missed the science'y explanation they gave). This got me thinking, should I do this the next time I brew? Right after the hour long boil, when I have my brew pot in the sink, would the increased speed of cool down be beneficial?
Has anyone ever done this?