301 reputation
19
bio website
location Oslo, Norway
age 36
visits member for 1 year, 5 months
seen 4 hours 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.


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. :-)
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
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
4
comment Yeast comparison source
This is great! Thanks.
Aug
28
comment Adding juniper berries to secondary
Thanks for the answer, and for very interesting facts and links! I considered soaking in vodka, and might try it the next time. I have already added the berries, well after primary fermentation is complete. It is only a test batch, and we will see how it progresses ... A nice aroma from the berries at the present stage.
Aug
23
comment Question about hop schedule and BIAB
Good luck with the brewing! :)
May
17
comment What is a good resource for flavor contributions of different ingredients?
Av very useful resource.
May
16
comment Fitering BIAB wort
Thanks, this is a useful comment.