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11-18-2014 7:04 PM

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  • Brewing beer has been a passion of mine since my first extract brew in the late 1990's. Whether it's recipe design, or critiquing a brew, and everything in between it's all exciting to me.
  • Electrical Engineer.
  • Male
  • Married
  • Malden
  • Massachusetts


  • Posted in thread: Extract manufacturer's analysis of anions/cations on 10-30-2014 at 12:58 AM
    For my book I researched that. A 1.060 wort made with Briess malt 80ppm Ca, 30ppm Cl, 50ppm Mg,
    10mg Na 60ppm SO4, and s hardness of 100 ppm. The book has Muntons and also adjustment for
    different sty...

  • Posted in thread: Yeast starter/ washing question on 10-09-2014 at 08:10 PM
    The way I estimate the content of a mason jar is to pour water into a similar sized jar and
    then measure that volume.

  • Posted in thread: vacuum sealing slants on 10-08-2014 at 11:30 PM
    I'd enjoy doing that analysis for you, but honestly the best test of viability and vitality is
    observing fermentation. You could compare the speed and completeness of the fermentation assess
    the impac...

  • Posted in thread: Yeast starter/ washing question on 10-08-2014 at 11:23 PM
    The Mr. Malty calculator is pretty good but under estimates viability in my experience. 1-2
    billion cells per ml of settled slurry is normally safe estimate. (plenty more details on my
    blog or in my b...

  • Posted in thread: Building a home QC lab... questions on 10-02-2014 at 12:26 AM
    I'm very happy with the Amscope microscope that I have: this is some information on

  • Posted in thread: Yeast death by alcohol poisoning on 09-20-2014 at 08:21 PM
    Here is some information on the effects of alcohol on yeast: haven't tried what you are
    suggesting so I'm hesitant to answer your question directly. Pasteurization and sorbate
    treatment are reliable ...

  • Posted in thread: Saving and Reusing yeast from batches above 1.060 on 09-20-2014 at 11:39 AM
    Here is viability of yeast as a function of OG or alcohol level:

  • Posted in thread: yeast washing: slurry volume question on 09-17-2014 at 08:58 PM
    That sounds about right. 1ml of settled yeast is about 1 billion cells. If the yeast is really
    clean then it could be 2-3 billion per ml.You might find this interesting:

  • Posted in thread: how to calculate slurry? on 09-17-2014 at 04:58 PM
    Would there be difference if i just added half of the yeast into the starter or the whole
    thing?Growth will be slower starting with a smaller population, but the number of cells grown
    is about the sam...

  • Posted in thread: how to calculate slurry? on 09-16-2014 at 11:35 PM
    here's someones example of trying to calculate yeast by measuring it per ml then counting with
    a microscope. know, that post looks vaguely familiar. ;-)

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