You folks seem to know more than just motosykles, so please shed some light on this question:
Given an ice chest containing ice and water (the water being ice that has melted), is it better to empty the water (in the ice chest) before adding more ice? Or just add the ice without emptying?
This issue has been hotly debated around our campsite. My friends say, "the water is 32 degrees, don't throw it out". But I am thinking if the water is 32 degrees then why isn't it frozen?

Water and ice can both be 32 degrees, it's the latent heat that determines what state it is in. It takes 1 btu to raise I gram of water 1 degree, it takes 170(if I remember correctly) btu to raise it from 32 degrees Ice to 32 degrees water , on the same note it takes 970 btu to go from 2-2 water to 212 steam


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05 DL1000

As long as the beer is 32 degrees, it doesn't matter.

I tend not to drain the water until a point where I know ice will be hard to get.

Or if you have food in there, get rid of the water.

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-Tom (DL650AL2) (KA1TOX) (E-I-E-I-O)

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Clearly the correct answer can only be computed by first using the ice to chill a 12 pack, then consuming the beer with friends by a campfire while discussing such. Anything short of that is pure speculation.

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Coleman rules.

Conduction:
The beverage down in the water (usually 32-34°) is near the temp of the water. Frequent opening of
the ice chest does not affect this.

Convection:
The beverage on top of the ice is near the temp of the air around the ice (usually 38-40°). Frequent
opening of the ice chest can cause much higher air temps.

Contamination:
Unsealed food down in the water is probably inedible, so you'll need to compensate with beverage.
Go deep for coldest selection.

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Austin

2002 DL1000 - New to me...
1978 GS1000 - One owner, still putt'n

For me it depends on what's in the cooler. If it's food then I will drain it to keep the food from getting soaked. If it's my beverage cooler I'll always leave the water in it because you get colder beverages that way because of surface area. When a can or botte is submerged in ice water the entire surface area is at a constant 32 degrees keeping it colder or helping fresh ones get colder, if it's just the ice you don't have as much surface area at 32 degrees, only where an edge of ice is in contact with the can or bottle. If it gets more than 75% or so water in the cooler I might or usually drain off some water.

If you haven't already discovered them yet, Coleman's ed extreme series of coolers are absolutely amazing. They keep ice really well and I plan on adding another one to my cooler fleet for next year's camping trips. I usually keep my food in my extreme cooler because we open it less and I normally won't have to drain it over our normal 3-4 day trips.

YMMV


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DL650K7
XL1200N (Sold)

Throw some salt in the water before adding the ice. It will lower the freezing point and will provide you with even colder beer.

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His -'07 Wee-Strom - '07 Kawi KLX250s
Her's -'13 Genuine Buddy 170i Pamploma

If you're talking about the bulk produced swill, yes, it needs to be almost freezing to kill its flavor. Nasty stuff, indeed. It ought'a be poured back into the horse it came out of.

Good beer needs to be at a temperature that best allows its flavors to be tasted. Serving Temperature Guidelines ? Craft Beer Restaurant Reference Library

Cool Cellar:
55° F (13° C)
Craft Beer: Richly-flavored, very malty & high-alcohol styles
Wine: Reds

Chilled:
46° F (8° C)
Craft Beer: Standard ales, amber/dark lagers
Wine: Whites, rosès

Cold:
41° F (5° C)
Craft Beer: Pale lagers, lightest ales
Wine: Sparkling

Ice Cold:
34 - 38° F
Craft Beer: none
Wine: none

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2007 DL650A Whee! (SV cam transplant)

Manage the unavoidable.
Avoid the unmanageable.

Are you from England?

I'd much rather start at 32°F and arrive at your temps much further down the glass.

....and no, I don't care for weaselwizz.

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-Tom (DL650AL2) (KA1TOX) (E-I-E-I-O)

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All of your beers said craft beers. Some beers need to be served colder, you know those barely a beer mass produced, colloquially referred to as piss water beers like Budweiser, Miller Lite, or my preference of the like, PBR.

I will say this though, the absolute single best beer I've had in my life was poured from the wooden cask it was brewed in, underground in a temperature controlled cellar at the Pilsner Urquell brewery, in Plzen, Czech Republic. I think it was around 50 degrees in there. I miss that beer. My wife wants to vacation in Plzen instead of Prague just so we can get more of that beer.

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His -'07 Wee-Strom - '07 Kawi KLX250s
Her's -'13 Genuine Buddy 170i Pamploma