The art and science of spinning beers

[Bigjon]

No offense, but maybe you weren't cut out for brewing? Throw beer away because it isn't perfect?? LOL... it's still beer! Unless there is a serious infection, you never throw a beer away.

Well sonny I guess I've made more batches of brew than you and I know when a batch smells like rotten olives I'm not going to drink it.

It only happened one time I made two batches from the same mash tun each with a different yeast culture, because I wanted to see if there was a big difference. One batch was perfect and the other was crap, all my methods were identical except for the yeast.

It really pissed me off, because it is a lot of work down the drain and it's much easier to let someone else do all the work and go down to the store and pick up a 6 pack.

I brewed beer with a friend for about 4 to 5 years in the 80's. We made about 5 -6 batches a year. Good beer is expensive, we started out buying syrup and graduated to mashing barley malt.

[Katmandu]

Truly great beer cannot be fully appreciated at low temperatures. I'd be interessted to know what you consider to be "beer"...

Brewtech, I was reading through some old threads and realized I somehow missed your post here. In answer, here are some recent ones that I have enjoyed:

Val Dieu - Grand Cru
Chimay - The Grande Reserve Blue
Rogue - Double Chocolate Stout
Mikkeller - Big Worse Barley Wine
Old Rasmussen - Russian Imperial Stout
Mc Chouffe - Belgium brown ale
Ballast Point - IPA

My favorite beer is generally one that I have never tried before.

[kiffertom]

try some good cabernet. no need to chill!!

[BrewTech]

Brewtech, I was reading through some old threads and realized I somehow missed your post here. In answer, here are some recent ones that I have enjoyed:

Val Dieu - Grand Cru
Chimay - The Grande Reserve Blue
Rogue - Double Chocolate Stout
Mikkeller - Big Worse Barley Wine
Old Rasmussen - Russian Imperial Stout
Mc Chouffe - Belgium brown ale
Ballast Point - IPA

My favorite beer is generally one that I have never tried before.

All excellent choices. IMO some of those would be undrinkable below 55F...

[JohnQPublic]

The best analogy to spinning beer is the wind chill factor. Once a fluid is put into motion, heat transfer rates increase (thus you can cool a beer faster).

When you put a beer in ice, you mainly cool by conduction. When you blast water onto a hot engine block (not recommended), you cool by convection. Spinning a beer is convection. Of course convection is a complex process which includes conduction, but the key is that you are moving the already cooled beer away from the glass, and replacing it with warm beer to cool it faster, plus you are moving the already warmed water away from the outside of the beer bottle, and replacing it with fresh cold water.

[Katmandu]

The best analogy to spinning beer is the wind chill factor. Once a fluid is put into motion, heat transfer rates increase (thus you can cool a beer faster).

When you put a beer in ice, you mainly cool by conduction. When you blast water onto a hot engine block (not recommended), you cool by convection. Spinning a beer is convection. Of course convection is a complex process which includes conduction, but the key is that you are moving the already cooled beer away from the glass, and replacing it with warm beer to cool it faster, plus you are moving the already warmed water away from the outside of the beer bottle, and replacing it with fresh cold water.

Geeks rule.

http://www.smileyvault.com/albums/us...0404/p0311.gif

[BrewTech]

The best analogy to spinning beer is the wind chill factor. Once a fluid is put into motion, heat transfer rates increase (thus you can cool a beer faster).

When you put a beer in ice, you mainly cool by conduction. When you blast water onto a hot engine block (not recommended), you cool by convection. Spinning a beer is convection. Of course convection is a complex process which includes conduction, but the key is that you are moving the already cooled beer away from the glass, and replacing it with warm beer to cool it faster, plus you are moving the already warmed water away from the outside of the beer bottle, and replacing it with fresh cold water.

Excellent explanation!

My testing samples at work are chilled to 60F, as the hydrometer is calibrated to this temperature. I place the sample in a stainless steel mixing cup, then immerse it in ice water. Stirring the sample quickly will generally drop the temperature 15 degrees in about 45 seconds.

[k-os]

Excellent explanation!

My testing samples at work are chilled to 60F, as the hydrometer is calibrated to this temperature. I place the sample in a stainless steel mixing cup, then immerse it in ice water. Stirring the sample quickly will generally drop the temperature 15 degrees in about 45 seconds.

Dude, you are a beer scientist!

[TheNocturnalEgyptian]

There are some beers that I actually enjoy warm. I didn't at first, but now I do. They're much creamier than way.

[EE_]

BrewTech in 20 years with his own brewery. http://bestjapanesefilms.net/wp-cont...miley_beer.gif

http://shut21.tripod.com/brewmaster.gif