I have a "Maytag Handy Chiller" - it's a great kitchen tool for chilling a bottle of wine in a few minutes which works buy circulating ice water over a bottle ( and optionally rotating it too ) to get the liquid down to drinking temp in a few minutes. We got it free with our fridge when we bought it - the kind of thing I'd never fork out for but I love it for the many times it's enabled consumption under non ideal circumstances :-) — basically it works great and chills the beer /white wine etc right down really fast and doesn't seem to screw with the taste in any way that I've noticed.
Anyway, since I started homebrewing I've used it more than I had in the past when I suddenly figured I'd sample a bottle that was actually still meant to be in conditioning. My question is this ... I know that beer absorbs CO2 during refrigeration but does anyone know whether this absorption is this related more to temperature, or to time at that temperature.
Will force chilling like this have a similar effect on carbonation absorption as if I had left it in the fridge overnight ( because it basically seems to have roughly that effect on the temperature )