352 reputation
110
bio website
location Oslo, Norway
age 36
visits member for 1 year, 9 months
seen 20 mins ago

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.


Oct
17
comment Why do kit wines age differently?
I think that your kit wine would be even better at 12 months. Similarly, from-scratch wines would be drinkable after 6 months. So I don't think that kit wines age faster.
Oct
1
comment What are my options for brewing software?
This seems to be defunct.
Sep
30
comment Belgium clones leffe brune
Seems hard to find a clone recipe. But why not brew a dubbel and see how one can adjust that?
Sep
17
comment Different fermentation procedures for fruit wine
Thanks! I was thinking more or less the same: that the fermentation on the fruit -- with possible nutrients -- acts as a kind of "starter", allowing yeast to multiply and build up reserves for the main sugar-fueled fermentation.
Sep
12
comment Why does WLP002 sometimes attenuate more?
Thanks! You are basically saying that underpitching may lead to overattenuation?
Sep
10
comment Why does WLP002 sometimes attenuate more?
Thank you, this is a good idea. I actually think early flocculation may be part of the problem. However, I do not understand 83 % attenuation at mash temp of 66 C. I think I should check the calibration of my thermometer.
Sep
10
comment Why does WLP002 sometimes attenuate more?
I would like to read more about underpitching 002, if you have explicit sources. In fact, I may have underpitched slightly but not much; about 0.5 mill/ml/deg plato. However, the temperature may have been slightly low during the second week, about 17 C. May explain early flocculation. Still, I think 83 % attenuation is much on this beer.
Sep
10
comment Why does WLP002 sometimes attenuate more?
Thanks for the answer! However, please explain to me: How can underpitching or underaeration lead to overattenuated beer? True, it may be that I underaerated, and that the fermentation atcually got stuck before bottling. However, WLP002 attenuating to more thatn 80 % at 66 C mash temperature? I find it hard to believe.
May
31
comment To Squeeze or Not To Squeeze the speciality grain mesh bag?
@brewchez Thank you for the clarification. So tannin extraction by, say, oversparging is due to rising pH?
May
30
comment To Squeeze or Not To Squeeze the speciality grain mesh bag?
@brewchez I disagree. Palmer writes that higher temperatures (above 170 F/77 C) 'tannins in the husks become more soluble depending on the pH' (my emph). Also, during the boil, tannins are 'neutralized' according to Palmer (I suppose they bind to precipitating protein, but I am no chemist). Can this explain why decoction still works?
May
25
comment To Squeeze or Not To Squeeze the speciality grain mesh bag?
Just curious, do you have any text references with explanation as of why it is a bad thing to squeeze? I would really like to know, because I really cannot find an authorative text that says the opposite either, even if (my) common sense dictates it is ok and actually a good thing.
May
25
comment To Squeeze or Not To Squeeze the speciality grain mesh bag?
@Luciano: I brewed a dozen batches with specialty grains/partial mash before I moved on to all grain. However, I am not an expert brewer either. I always squeeze the grain bag really hard, and the beer turns out delicious every time! I believe off-flavors from squeezing must in any case be negligible. See, e.g., John Palmer's "How To Brew" for an authorative guide.
May
25
comment To Squeeze or Not To Squeeze the speciality grain mesh bag?
@MatthewMoisen: In my opinion, it does not matter. You still want as much juice as possible.
Mar
5
comment Conversion efficiency
Thanks! This was very enlightening.
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
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
comment Is my beer oxidized?
No, not at all.
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. :-)