Keeping Your Keg Cool Sans Ice

DrLudicrous writes "Case Western Reserve University is reporting that first year physics graduate student Adam Hunnell has come up with the idea for a Keg Wrap, a thermoelectric sheet that will be able to maintain a full keg at 32-35F by running off of wall current or even a car's cigarette lighter. The funding for this project is coming from the National Collegiate Inventors and Innovators Alliance, which has provided Mr. Hunnell with a $20,000 grant. Serious stuff - I'd rather see this than another few million dumped into quantum computing."

Comments

Ooooo neato!

[Anonymous Coward]

Can they make clothing out of this? That'd be nice for the hot regions of the USA this summer.

And, I'm sure there will be people trying to figure out how to scale this to computers, particularly portable devices.

How about...

[Woogiemonger]

I wonder if it's feasible to add solar-powered refrigeration to a cooler? Now THAT'D be a really useful invention. This keg thing is nice too though.

He hasn't even designed a prototype yet

[freelunch]

He plans to begin design work on a prototype in the next several weeks.

Great. I hope he lets us know when he has a design for a prototype.. And then maybe when there is actually a prototype vs. a vague bong inspired idea..

At this rate it seems that it would be easy for someone to get a jump on any opportunity and beat him to the market and patent.

Re:Real Ale

[nmrs]

Having recently moved to England from America, I can now testify that the average British beer drinker has about the same beer preferences as an American... Out of all the people I know here, I am the only one that drinks ale. Every Englishman I know between the ages of 20 and 40 drinks lager (which needs to be "frozen"). On top of that, England now has Guiness "Extra Cold". What the hell is that all about? So you take a beer with enough flavor to taste fine a bit warm, and then freeze it...

Re:HomeBrewers Device

[Chewie]

(Disclaimer: I am a casual-at-best homebrewer. I believe the info below to be basically correct, but I am sure true zymurgists could crucify me on details. Please don't. I'm delicate.)

Well, for the most part you're right. I ferment my ales for about 1 week in my primary fermenter, 1 week in my glass carboy, and 2 weeks in the bottles (for CO2 generation), all at about 60F. However, lagers are kept in cold storage after primary fermentation for weeks or months. During this time (where the beer is kept quite cold), the yeast is mostly inactive, but the flavor mellows and evens out. Eventually, you get that crisp, clean flavor evident in lagers like Heineken, St. Pauli Girl, and other German Lager-style beers (yes, I know Heineken isn't made in Germany).