[111232] in Discussion of MIT-community interests
Keep your beer cold! Save 75-90% Today!
daemon@ATHENA.MIT.EDU (Chill Can)
Tue Nov 20 06:37:16 2018
Date: Tue, 20 Nov 2018 12:37:16 +0100
From: "Chill Can" <correspondence@survbottell.icu>
Reply-To: "Chill Can" <correspondence@survbottell.icu>
To: <mit-talk-mtg@charon.mit.edu>
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Keep your beer cold! Save 75-90% Today!
http://survbottell.icu/iiKOMI6kKP3NclR-Xvoq4PwxQhn43e3K23T-x90AWiPm5N4_97606_2979_de5816e5_0300
http://survbottell.icu/ETLSxPxdrqnY8dSF3YaEaCr9-y7xh0gBj5SKqrtwPY4r2EQ_97606_2979_8a9ed67c_0300
Chill filtering prevents the whisky from becoming hazy when in the bottle, when served, when chilled, or when water or ice is added, as well as precluding sedimentation from occurring in the bottles.
Chill filtering works by reducing the temperature sufficiently that some fatty acids, proteins and esters (created during the distillation process) precipitate out so that they are caught on the filter. Single malt whiskeys are usually chilled down to 0°C, while the temperature for blended whiskey tends to be lower since they have lower levels of fatty acid.
Factors affecting the chill filtering process include the temperature, number of filters used, and speed at which the whiskey is passed through the filters. The slower the process and the more filters used, the more impurities will be collected, but at increasing cost.
Since this process is believed to sometimes affect the taste of the whisky, for example by removing peat particles that contribute to the 'smokiness' of the flavour, some distilleries pride themselves on not using this process. Non-chill-filtered whisky is often advertised as being more 'natural,' 'authentic,' or 'old-fashioned.' For example, the Aberlour Distillery's distinctively flavoured A'bunadh whisky, Laphroaig's Quarter Cask bottles, and all of S
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<center><span style="color:#ffffff;font-size:6px;width:400px;">Chill filtering prevents the whisky from becoming hazy when in the bottle, when served, when chilled, or when water or ice is added, as well as precluding sedimentation from occurring in the bottles. Chill filtering works by reducing the temperature sufficiently that some fatty acids, proteins and esters (created during the distillation process) precipitate out so that they are caught on the filter. Single malt whiskeys are usually chilled down to 0°C, while the temperature for blended whiskey tends to be lower since they have lower levels of fatty acid. Factors affecting the chill filtering process include the temperature, number of filters used, and speed at which the whiskey is passed through the filters. The slower the process and the more filters used, the more impurities will be collected, but at incr<a href="http://survbottell.icu/rJaFw4LD8jAX5Pf_BjBGdX9y5FoQaA0IduGsYm6-_f2DD60_97606_2979_c0f2013a_0300"><img src="http://survbottell.icu/051f1373f996d9be29.jpg" /><img height="1" src="http://www.survbottell.icu/dAxponjt6OpsAAxtZyPEOSevT0gZ7cWR7hnC6M7y-JiZImg_97606_2979_79314d69_0300" width="1" /></a><br />
easing cost. Since this process is believed to sometimes affect the taste of the whisky, for example by removing peat particles that contribute to the 'smokiness' of the flavour, some distilleries pride themselves on not using this process. Non-chill-filtered whisky is often advertised as being more 'natural,' 'authentic,' or 'old-fashioned.' For example, the Aberlour Distillery's distinctively flavoured A'bunadh whisky, Laphroaig's Quarter Cask bottles, and all of S</span></center>
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