This is a carryover from another thread that had started to take a vastly different course than the OP's intention. Not necessarily off topic, but focused on just this one issue. So this is a space for us to follow up on the topic while not bothering that thread.
I'm going to summarize our assumptions and questions, and I hope others can provide the scientific take on them. For anyone involved in the last thread, please correct me if I've failed to describe our conversation properly, or if I've missed anything.
Assuming a fully carbonated bottle of beer, we discussed a few things:
-Does the temperature of the bottle (assuming consistent temp of everything inside, too) affect the ratio of CO2 in the beer versus the headspace, and if so how much?
-Do changes in temp over time have any noticeable affect on carbonation ratios, such that a beer stored for a significant time at one temp will behave differently from one brought to that same temp from a very different one?
Assuming two identical bottles of beer, one stored cold (say 45F or whatever) and one stored warm and then quickly chilled over less than a minute to 45F:
-Many observe differences in the way beers like this will behave when opened. What factors account for these differences, if there are in fact differences?
I think that covers everything. Did I miss anything?
I'm going to summarize our assumptions and questions, and I hope others can provide the scientific take on them. For anyone involved in the last thread, please correct me if I've failed to describe our conversation properly, or if I've missed anything.
Assuming a fully carbonated bottle of beer, we discussed a few things:
-Does the temperature of the bottle (assuming consistent temp of everything inside, too) affect the ratio of CO2 in the beer versus the headspace, and if so how much?
-Do changes in temp over time have any noticeable affect on carbonation ratios, such that a beer stored for a significant time at one temp will behave differently from one brought to that same temp from a very different one?
Assuming two identical bottles of beer, one stored cold (say 45F or whatever) and one stored warm and then quickly chilled over less than a minute to 45F:
-Many observe differences in the way beers like this will behave when opened. What factors account for these differences, if there are in fact differences?
I think that covers everything. Did I miss anything?