216 reputation
17
bio website
location Oslo, Norway
age 36
visits member for 1 year, 2 months
seen Mar 27 at 21:47

I am a scientific researcher at Centre of Theoretical and Computational Chemistry at the University of Oslo. I work at the ERC funded project ABACUS, studying mainly the fundamentals of density functional theory for atoms and molecules. This involves some functional analysis, convex analysis, quantum mechanics and a little chemistry.

I also stydy numerical methods for quantum systems in general, and in particular for time evolution of the manybody Schrödinger equation.

In short: a mathematically oriented physicist with chemistry aspirations.


Mar
5
comment Conversion efficiency
Thanks! This was very enlightening.
Mar
3
asked Conversion efficiency
Feb
7
accepted Is my beer oxidized?
Feb
6
comment Is my beer oxidized?
Yeah, I think it is a mild infection, the more I think about it.
Feb
6
comment Is my beer oxidized?
Thanks! I have also been thinking that it must be harder to oxidize beer. I am a very careful homebrewer ... This is the first time it has happened, and I am willing to put money on the harvested yeast and 48 hours of aerated wort as the sinner here.
Feb
6
awarded  Editor
Feb
6
comment Is my beer oxidized?
Thanks! I noticed some small bubbles on the inside of the glass of all the bottles, see edit above. Does this support the infection hypothesis? I would not say that the beer tastes "really bad", just "not good".
Feb
6
revised Is my beer oxidized?
added 213 characters in body
Feb
6
comment Is my beer oxidized?
No, not at all.
Feb
6
asked Is my beer oxidized?
Feb
3
awarded  Critic
Jan
27
awarded  Yearling
Nov
20
comment Secondary additions to a Barleywine
But what will FG be, according to the recipe? It matters a lot with respect to what will be great additions.
Nov
14
comment What does “steeping hops” mean?
Thanks for the considerations here! If not exactly what I was looking for, it was worth archiving for future retrieval. :-)
Nov
14
comment What does “steeping hops” mean?
Thanks, this is very useful information.
Nov
14
comment What does “steeping hops” mean?
Interesting approach! Do you have a reference?
Nov
14
accepted What does “steeping hops” mean?
Nov
14
comment What does “steeping hops” mean?
Thanks! But would not letting the wort stand hot (at approx boiling temperature) produce DMS? At least, that's what Palmer lists as reason to rapidly start chilling after the boil: DMS is constantly produced. Also, any chance for a reference describing this technique of steeping/slightly chilling the wort?
Nov
13
asked What does “steeping hops” mean?
Nov
4
comment Yeast comparison source
This is great! Thanks.