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Old February 23rd 07, 03:23 AM posted to rec.skiing.alpine
bdubya
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Posts: 255
Default Blind me with beer science

On Thu, 22 Feb 2007 22:10:32 -0500, "John R. Copeland"
wrote:

"bumpfreaq" wrote in message oups.com...
Ok, here's a sciency query for y'all.

I get to my motel with plenty of beer. I've got Sierra Nevada Pale
Ale, Sierra Nevada Wheat and O'Dell's 5 Barrel Pale Ale. The mini
fridge isn't quite chilly enough so I ratchet the thermostat down a
bit then load in the bottles, filling up each available space in turn
but rotating the different flavors so that I have ready access to
whatever suits my momentary fancy. The next evening when I return
"home" from skiing I select a wheat beer and it's quite frosty. Next
up is a SNPA, of course it's mighty chilly as well. When I get to the
O'Dell's it instantly freezes as soon as I open it. This remains the
case for each O'Dell's no matter what part of the fridge it came from,
but is never the case for the other two brews no matter what part of
the fridge they were chilling in.

Can anyone explain this?

Chris


Could be lower alcohol content in O'Dell's.
Could be higher CO2 pressure in O'Dell's.
Could be both.


The alcohol content makes sense to me. But, while I can see how the
higher CO2 pressure would keep the O'Dell's from freezing while
sealed, I'm not clear on how it would prompt freezing when the
pressure is released. (Not playing "gotcha", just geniunely curious)

I have't had the O'Dell's, but IMHO the Sierra Nevada doesn't need to
be anywhere near freezing to be palatable.

bw
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