is the only brew I know that is drank warmly; it ferments quickly and is not allowed to age. Created in Africa, refrigeration is not an option. I don’t think Chicha
is refrigerated either.
British Beer is served at cellar temperatures, those being roughly 55*F, whereas lagers are served at their cellar temperature of origins, about 45*F. This is the chief distinction between ales and lagers. Some may argue that the class of yeasts are different; they’re not. The genus is the same (Saccharomyces
), however the variety has localized. Eskimos, Auzzies, Californicators, and South Afrikaans: We’re all part of Human
, it’s just that we’ve been localized.
To answer the beer-cooled motor, I was thinking perhaps using the same technology for cooling hot wort so we could pitch the yeast. Two most common methods for homebrewers are immersion chilling and external chilling. My RIMS had both and I could chill 15 gallons of just boiled wort down to 74*F in 25 minutes. The immersion chiller takes a copper coil of tubing and is immersed into the wort and has cold water pumped through to remove the heat. The external chiller is the reverse: A coil of copper tubing is immersed in an ice bath and the hot wort is pumped through.
So, for cooling a motor using beer technology would likely require the insertion of copper tubing within a hub motor (presuming we are talking hub motors) or wrapped around the outside of RC motor and having cold water pumped through. This is straight-up no-brainer thermodynamics heat transfer and fluid flow problem. If I were building a motor that required cooling, I’d likely fetch a descent radiator with two variable-speed ducted turbine fans connected to a brain that monitored the temperature of the motor in at least one point inside, and then force-pump fluid through the coils until the heat was below the selected threshold. The fans would kick in when the bike was at rest or in hot climes to assist in radiant removal. Options for the system could be that we replace the water with organic mineral oil which has a higher thermal coefficient over pressurized water and glycol. For that matter, some brewers use water and glycol to maintain temperature of their jacketed fermenters and conditioning tanks.
So it’s completely possibly to create a beer cooled motor using like technology. But HAROX
nailed it (pun intended) that Iron, plain Steel, and Brass should never EVER have contact with beer due to the acidity of Carbonic Acid (CO2 in solution) which readily reacts these metals, and that which leads to create a horrible drinking experience.