Hi Guys,
I used to teach Physics (just at the Junior High level), and yesterday I made an interesting (and useful) discovery.
A few days ago I received a new Stanley Classic Growler in the mail, and was totally impressed with the design and construction and the details. About $70 Canadian with shipping included.
Everybody knows that pre-chilling a thermal cold-stuff container will improve its performance ... doesn't matter if it's a $600 Yeti cooler or your kid's $4 foam-insulated little plastic screw-top container for the litter-free school-lunch fruit cocktail. The most common pre-chills are cold water or just storing the container in a freezer. But my modest home does not have a basement and ... so ... no roomy "deep freeze". Which means the modest fridge-top freezer compartment itself is usually full ...
I tried the obvious option ... topped up the Stanley with coldest-possible tap water and let it sit overnight in the fridge compartment. Sixteen hours later the water was still "to my hand" almost the same cold temp ... meaning probably that the steel jug and its contents were all about "fridge temp" ... a good way to take it to the growler bar.
But ... on a whim or maybe an intuitive hunch ... I emptied-out the cold water and put about 3/4 of a tray of loose ice cubes from the freezer into the jug. And stashed the jug in the fridge. Near the bottom. After two days I (just an hour ago) removed the growler and gave it a good shake ... expecting some sloshing.
Nope. Nothing. I thumped it gently onto the wooden butcher block. It thumped like the door on my Bentley. Bank-vault solid ...
WTF? I "uncorked" the simple-but-effective clamp-down lid and peered inside. Everything was frozen solid. Which meant that the interior temp and inner walls of the jug were as cold as the ice. Go figure. Optimum. I wonder what it was.
Epiphany time. Just add some ice water (and a few cubes to maybe act as neutrons in a hydrogen fission reaction?) and give it a really hard marimba shake and dump the contents before entering the microbrewery of your choice.
Which I'll try on my next beer run on Tuesday. Stay tuned. I might even buy a thermometer. I tried it. It works.
Afternote - Google STANLEY GROWLER CERAMIVAC ... there's a new kid on the block. For another $30 you too can have the ultimate growler jug. Maybe just don't drop it. I was in elementary school from 1955 to 1961 ... and somehow managed to break every breakable Thermos vacuum bottle (made of silvered glass, I think) that came in the lunch boxes of that era. But I still have my last lunch box ... a vintage Zorro ... proudly displayed on a shelf in my mudroom.
I used to teach Physics (just at the Junior High level), and yesterday I made an interesting (and useful) discovery.
A few days ago I received a new Stanley Classic Growler in the mail, and was totally impressed with the design and construction and the details. About $70 Canadian with shipping included.
Everybody knows that pre-chilling a thermal cold-stuff container will improve its performance ... doesn't matter if it's a $600 Yeti cooler or your kid's $4 foam-insulated little plastic screw-top container for the litter-free school-lunch fruit cocktail. The most common pre-chills are cold water or just storing the container in a freezer. But my modest home does not have a basement and ... so ... no roomy "deep freeze". Which means the modest fridge-top freezer compartment itself is usually full ...
I tried the obvious option ... topped up the Stanley with coldest-possible tap water and let it sit overnight in the fridge compartment. Sixteen hours later the water was still "to my hand" almost the same cold temp ... meaning probably that the steel jug and its contents were all about "fridge temp" ... a good way to take it to the growler bar.
But ... on a whim or maybe an intuitive hunch ... I emptied-out the cold water and put about 3/4 of a tray of loose ice cubes from the freezer into the jug. And stashed the jug in the fridge. Near the bottom. After two days I (just an hour ago) removed the growler and gave it a good shake ... expecting some sloshing.
Nope. Nothing. I thumped it gently onto the wooden butcher block. It thumped like the door on my Bentley. Bank-vault solid ...
WTF? I "uncorked" the simple-but-effective clamp-down lid and peered inside. Everything was frozen solid. Which meant that the interior temp and inner walls of the jug were as cold as the ice. Go figure. Optimum. I wonder what it was.
Epiphany time. Just add some ice water (and a few cubes to maybe act as neutrons in a hydrogen fission reaction?) and give it a really hard marimba shake and dump the contents before entering the microbrewery of your choice.
Which I'll try on my next beer run on Tuesday. Stay tuned. I might even buy a thermometer. I tried it. It works.
Afternote - Google STANLEY GROWLER CERAMIVAC ... there's a new kid on the block. For another $30 you too can have the ultimate growler jug. Maybe just don't drop it. I was in elementary school from 1955 to 1961 ... and somehow managed to break every breakable Thermos vacuum bottle (made of silvered glass, I think) that came in the lunch boxes of that era. But I still have my last lunch box ... a vintage Zorro ... proudly displayed on a shelf in my mudroom.
