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Should I chill?
A question in regards to chilling the home brew. If this was posted else where I apologize; I am curious as to if chilling the beer will increase or decrease the amount of carbination in the bottle prior to consuming. Thanks!
-DMP
It is easier to dissolve gas into colder liquids. Those with kegs can testify that warmer beer needs more pressure to get the beer carbonated. If you chill your bottled beer before drinking, it will absorb the gas in the bottle and hold that longer after pouring.
That's an interesting point, coleslaw. Do you happen to know the reason behind some beer and ale being served warm, or room temperature? I've heard about this in the UK.
Ricardo wrote:
That's an interesting point, coleslaw. Do you happen to know the reason behind some beer and ale being served warm, or room temperature? I've heard about this in the UK.
Just to be clear, Beers in the UK are not served warm, but warmer...
Those beers are most often cask conditioned beers, also known as real ale. They are naturally carbonated and served at a warmer temperature (usually between 50° and 60°) to allow the flavor to come through more. Check out CAMRA for more information.
Technically speaking, most bottled homebrew is real ale (unless you carbonated in the keg and then bottled). You can see the warming effect real easy, all you need to do is taste your beer ice cold, then try it after it's warmed up a bit. Personally, I like my beer to have warmed up a little as more different flavors come through.
DT
thank you for the response... I figured the same as you had posted. I just didn't know really if my theroy was half crazy or half brilliant.
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