Salt in your cooler to keep beer colder?

[Mizzou]

I had a buddy who put salt in his cooler of beer. He said salt will keep the beer much colder.

Any body heard of such a thing? How much salt would you put in your cooler?

Thanks,
JB

 

[vinnie]

Yea penguinfan posted that but he never said how much salt either.

 

[SixFive]

well, when you make home-made ice cream, you use a lot of salt in the process; the big rock salt kind. Makes sense.

 

[lewehands]

Myth-busters tried that on tv. It got the beer cold a little quicker but not much. They found that Dry-ice gets beer cold faster and remains cooler!

 

[auspice2]

I make a ton of homemade ice cream and I've done what you're talking about. A word of caution. Salt and ice can go down below zero. soft drinks, milk and other non-alcoholic beverages will freeze quicker than the beer. It can look like just water in the freezer and still freeze the above. Good luck.

 

[fatdaddycool]

Salt simply accelerates the reaction by releasing free hydrogen which will cool the beer and sodas a bit more quickly. Ultimately the thing to use would be dry ice and rock salt but that would freeze stuff up.

 

[fatdaddycool]

basically what happens is the sodium chloride reduces the boiling and freezing points of the water. Thereby allowing the evaporation process happen at lower temperatures. With that will come reduced pressure creating a fast reaction and speedy evaporation dropping the effective temperature of the water to as much as 28 degrees before freezing.

You bet your ass that helps,
FDC

 

[Morris]

I just put mine in the fridge when I bring it home from the store. Keeps it cold. Works every time!

 

[The Sponge]

We use to use dry ice to smuggle stuff into concerts. Throw a couple cases in a huge cooler, pack it with dry ice, and throw some sandwiches on top with sodas. Worked every time. Those days are over.


They won't even let me bring in my grill (for my teeth) anymore.

 

[MadJack]

basically what happens is the sodium chloride reduces the boiling and freezing points of the water. Thereby allowing the evaporation process happen at lower temperatures. With that will come reduced pressure creating a fast reaction and speedy evaporation dropping the effective temperature of the water to as much as 28 degrees before freezing.

You bet your ass that helps,
FDC

just off the top of your head, huh

:mj07:

i use salt to melt ice on my steps in the winter :shrug:

 

[BADTODABONE]

20 minutes in the freezer does it for me....in a cooler layer the ice between beers and plenty on top.

 

[fatdaddycool]

just off the top of your head, huh

:mj07:

i use salt to melt ice on my steps in the winter :shrug:

Actually ......yes. I was on my to becoming a chemistry major in college when I switched to Early American Literature. I know it is a strange switch, but yes it absolutely was off the top of my head and that is no bull shit. Either way...........its correct.

Hope that helps helping,
FDC

 

[boilermaker]

I drink mine fast enough before they have a chance to get warm.:shrug: :toast: :drinky:

 

[BUCKY1]

I drink mine fast enough before they have a chance to get warm.:shrug: :toast: :drinky:

true dat:toast:

 

[volfan]

Myth-busters tried that on tv. It got the beer cold a little quicker but not much. They found that Dry-ice gets beer cold faster and remains cooler!

the co2 fire extinguisher was the best at cooling the quickest.:com: