Cellaring FAQ

[stupac2]

That'd be cool if you do.

It sounds like he's talking about micelles. I suppose Ethanol has a more polar end and a less polar end, but it's such a short chain that the OH moiety pretty well makes it polar all over, and ethanol's overall dipole moment is much more like water's than a similarly-sized alkane. I'd be surprised if the energies that would bind ethanol micelles together were high enough to avoid being pretty well thermalized at room temperature. I could be wrong, though, so I'd be pretty curious to see what the reference is and what it has to say.

Heard back, looks like the statement mostly came from this paper by Mosedale and Puech, and there's another one dealing with it here. I haven't looked these over yet, and they're probably over my head anyway, but there you go.

 

[duketheredeemer]

Heard back, looks like the statement mostly came from this paper by Mosedale and Puech, and there's another one dealing with it here. I haven't looked these over yet, and they're probably over my head anyway, but there you go.

I'll take a peek and see what it says, thanks!

 

[Death Valley]

One point that I have not read in this thread is to always try the beer fresh before aging/cellaring. How would you ever know if the beer has changed for the better or worse if you don't try it first. There must be a basis of comparison.

Perhaps this all goes without saying, I'm sure someone will correct me if I am out of line here.

 

[centaurusinternational]

Great post!