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09-17-2013 6:08 PM


  • Albany, NY
  • I'm a professional food safety microbiologist, specifically a bacteriologist. I work for a government regulatory agency, testing food to ensure that it is free of dangerous pathogenic bacteria. My science background, and love of beer, got me into homebrewing, a hobby that I've grown to love.

    I intend to try my hand at gluten-free beer, as my girlfriend has a gluten intolerance. Any advice would be much appreciated!
  • video games,board games,roleplaying games,anime,beer brewing
  • bacteriologist
  • Peter Olsen
  • All varieties of extreme metal
  • Brewed so far:

    Peter's Bitter Black Existence: a RIS with coffee and chocolate, hints of dark fruit, wintry evergreen-ish hops, and a dry finish. 8% ABV (OG 1.094, FG 1.034)
    -This beer represents the idea of solitary enjoyment, isolation, and intensity. It's like bottled death metal. It's one of my three "flagship" brews that enshrine my brewing (and life) philosophy.
  • Akavitae: a Belgian-inspired wheat/rye farmhouse ale/saison spiced with coriander and a handful of others. Tart, sweet, spicy, rich, bold, and adventurous.
    -This brew will represent a middle ground between PBBE and Dire Beer. It represents a balanced and moderated zeal, a metered passion with which we explore life. This will be the third "flagship" brew.
  • Dire Beer: an old ale-style American strong ale, nutty and malty with notes of honey, toffee, and caramel, and floral hops in the nose.
    -This brew is the opposite of PBBE; it's sweeter and a bit hoppier, and can be enjoyed by many people. It's almost too rich to drink alone, so it should be shared with lots of other friends. This is the second "flagship" brew.
  • Male
  • In a Relationship


  • Posted in thread: Recreating Medieval English Ales on 04-23-2013 at 09:23 PM
    It is a problem with old recipes because the grains they used don't exist anymore and the
    malting has changedNot nearly as much as you might think, at least if we're talking 13th
    century or later. The...

  • Posted in thread: Brewing beer without malt AKA Maltless Brewing on 12-11-2012 at 09:58 PM
    I'm exceedingly interested in this work. I've been researching historical beer production
    techniques. I've been developing a hypothesis that malting (as we know it) is not technically
    necessary for th...

  • Posted in thread: Gluten-Free Barley Beer on 01-17-2012 at 05:23 PM
    [quote=KevinM;3663631]Since you brought it up, I found this somewhat interesting lately: What's
    In A Beer?That was a damn fine article. It confirms my suspicions that the majority of
    ELISA-based test ...

  • Posted in thread: Gluten-Free Barley Beer on 11-25-2011 at 07:04 PM
    Part of the problem is that there is very very little clinical research tying various gluten
    sensitivities to various protein markers.So, different people could react to different
    components of the gl...

  • Posted in thread: Gluten-Free Barley Beer on 11-23-2011 at 06:07 AM
    So, my girlfriend is gluten intolerant. Being arrogant, stubborn, and resourceful, I decided
    that I wasn't going to let something stupid - like nature - get in the way of her ability to
    enjoy beer. Al...

  • Posted in thread: Help with my first all-grain imperial stout on 04-15-2011 at 05:46 PM
    OK, this has made me feel a little better about adding all that chalk and baking soda. My
    primary concern was just that I would overload it with too many other minerals. I estimate that
    I'll need 15 g...

  • Posted in thread: Lower efficiency with smaller batches? on 04-14-2011 at 09:03 PM
    I've found that equipment losses become more pronounced with smaller batches. Maybe you leave a
    quart of wort behind in the boil kettle, mixed together with hops and coagulated protein. Well,
    in a 5 g...

  • Posted in thread: Help with my first all-grain imperial stout on 04-14-2011 at 08:51 PM
    So, I want to brew an all-grain RIS. It's a re-tooling of the very first beer I made, a
    partial-mash RIS. The partial mashing was easy, as the specialty grains only required steeping,
    and the extract ...

  • Posted in thread: Culturing Lactobacillus and Pediococcus on 10-07-2010 at 11:54 AM
    I responded to a thread about Lactobacillus culture a while back. trickiest part is the
    preparation of the media for propagation. Standard malt extract agar won't work.EDIT: Ah, I
    think someone else ...

  • Posted in thread: Batch Sparging Poll on 10-06-2010 at 02:06 AM
    Mash at 1.25 qt/lb and do a double batch sparge. 10 gallon batch sizes. My first runnings is
    usually around 4 gallons, so I do two 4 gallon sparges for 12 gallons pre-boil. Been nailing
    75% efficiency...