Perfectly chilled beer!
September 8, 2012
Ok, I know this has nothing to do with robots but I thought the science behind it might make for an interesting discussion.
I have found that if I freeze my beer to the correct temperature (pressumably a few degrees below freezing) then while it will be perfectly liquid while the lid is on, the moment I open the bottle, beautiful, feather like, ice crystals will grow in the beer.
Sometimes the ice does not immediately form when the bottle is opened but will worm after the first mouthful. This makes me think that a small shake is necessary to build a little pressure in the bottle prior to opening. As the bottles lie horizontally in my freezer and then get turned vertically before opening I assume this is usually enough of a shake to get things started.
When you get everything right, the crystals form fine, feather like crystals that I suspect would be fractal like if I could zoom in close enough.
Can anyone explain the science behind my perfectly chilled beer? Why does the freezing process begin when I open the lid? Are the crystal formations fractals?