network profile
| bio | website | |
|---|---|---|
| location | Oslo, Norway | |
| age | 35 | |
| visits | member for | 4 months |
| seen | Jun 8 at 19:20 | |
| stats | profile views | 0 |
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.
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May 17 |
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What is a good resource for flavor contributions of different ingredients? Av very useful resource. |
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May 16 |
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Fitering BIAB wort Thanks, this is a useful comment. |
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May 16 |
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Fitering BIAB wort Thanks for the link! Alas, for now, we grind our grains in the brewshop ... I tried the sifting. I actually did an experiment, making two identical mashes with and without the sifting. Sifting produced as much as 10 % fine flour that was discarded, and a corresponding decrease in efficiency. But the amount of cloudy material was the same -- virtually no change. I should perhaps sifted even more strongly, but IMO this is not the way to go. Conditioned milling must be much better. |
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May 15 |
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Fitering BIAB wort Thanks! The finer mesh is a good idea; the particles are definitely due to the mesh width (~1 mm). My first BIAB batch turned out fine -- the stuff settled nicely in the end. However, I am concerned about the taste effects of boiling lots of husk. |
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May 14 |
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What is the potential of rock candi sugar? You are right, and thanks for the reference! I am actually brewing "Lefty Blonde", and puched in the recipe a while ago. About invert sugar etc: I am sure I have "read somewhere" that inverted sugar is more healthy for the yeast than sucrose, the reasone related to the yeast avoiding invertase production in the former. AFAIK inverted sugar = sucrose split into glucose and fructose by hydrolyzation (i.e., using invertase from yeast). I have, again, "read somewhere" that table sugar can contain a mixture of sucrose, fructose and glucose. Hence the range of inversion...I may be wrong of course. |
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May 14 |
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Fitering BIAB wort Thanks! We will go for WhirFloc and see what happens, and take it from there. |
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May 14 |
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What is the potential of rock candi sugar? Thanks! About what Belgian brewers use, yes, that's what I hear. There seems to be confusion in the literature about this. For example, Palmer and Zainasheff both write candi sugar in recipes, claiming that it is more healthy for the yeast. Also, the chemical composition of table sugar varies, AFAIK, from pure sucrose to almost inverted sugar. |
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May 13 |
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Fitering BIAB wort Thanks! Will Irish Moss have any effect at all on this cloud material? We are considering filtering only the very last part of the chilled wort: we siphon off the cooled worth, and place a funnel with a filter at the end, when the wort turns cloudy at the bottom of the kettle. |
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Feb 3 |
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Steeping flaked barley This is a great answer, thanks a lot. It filled in the blanks for me. The recipe ratios are 62.5/25/12.5, so a little more flaked barley than your suggestion. I will most likely throw in some pale malt in the steep/mash. |
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Jan 29 |
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Steeping volume effect Thanks! This makes sense to me. |
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Jan 29 |
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Steeping volume effect Ok, thanks. But what about larger volumes? What effect would that have? |
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Jan 28 |
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Steeping volume effect Thanks for your answer. However, I am not too familiar with all-grain brewing (yet!), and am unsure of how to apply the answer ... Is it possible for you to translate to the pros and cons of large/small water volume for steeping specialty grain in an extract brew? |
