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07-02-2015 5:47 PM

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  • Ontario
  • I am a research scientist, university professor, avid outdoorsman, and a long-time home brewer.
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  • Bryan
  • Classical music, most rock from the 1960's to 1990's, blues, jazz. Not a fan of country, pop.
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  • Started brewing when I was 18, as a way to save cash. Became quite passionate soon thereafter. Also love wild brewing, and capturing/purify wild fermentating organisms.
  • Male
  • Married


  • Posted in thread: Dry ice to prevent oxidation when racking? on 05-07-2015 at 06:29 PM
    I think that you all panic way too much about oxidation. I always rack to a secondary carboy
    full of air, and from the secondary to my bottling bucket without a lid on it, and I've never
    had a single ...

  • Posted in thread: Forgot to add yeast nutrient to a starter on 05-07-2015 at 11:45 AM
    RDWHAHB - yeast grow pretty good in wort, your starter will be fine. Nutrient gives you a
    little better yield, but that's about it. Adding it now would simply risk infection.B

  • Posted in thread: LACTO info on 05-07-2015 at 11:42 AM
    I hope that is an error, I assume you meant 107.The imperial system is a mystery to me - you
    could tell me that 42C is 1,270F and I'd only be modestly suspicious.Actually if you run it
    above 110 F, (o...

  • Posted in thread: Dry ice to prevent oxidation when racking? on 05-06-2015 at 08:02 PM
    Like Ed said, if you do want to go this route it would be best to use a flask/container to
    contain the dry ice, and to then pipe in the sublimated CO2 using sanitized tubing. Plus, as
    mentioned above,...

  • Posted in thread: Dry ice to prevent oxidation when racking? on 05-06-2015 at 05:23 PM
    Dry ice is generally not sterile, and can contain oils from the equipment used to make it. Its
    generally not recommended.Bryan

  • Posted in thread: LACTO info on 05-06-2015 at 03:46 PM
    What are you trying to do with the lacto - co-ferment with yeast, sour mash/kettle, all-lacto
    beer? The answers to your question vary with each, and the style of beer you are looking to
    brew.A few gen...

  • Posted in thread: Looking for advice on beers that will age well on 05-06-2015 at 03:33 PM
    Shamless self-plug here, but I've done a blog series on this very topic.General rules to
    follow:[*]Higher alcohol beers (8% or more), or sour beers, are required[*]Use high beta-acid
    hops; alpha acids...

  • Posted in thread: Effect of Skimming the Fermentation on 05-04-2015 at 06:23 PM
    It used to be common practice among many of us in the 1990's; its since fallen out of favour. I
    didn't notice any real difference* when I stopped doing it.Bryan*Not that I was looking real

  • Posted in thread: Minimum pH for bottle conditioning? on 05-04-2015 at 06:18 PM
    Yeast struggle greatly below 3.2; at 2.2 they will be dead.Bryan

  • Posted in thread: Pulled back muscle after brewing. Recommendations? on 04-29-2015 at 06:29 PM
    I usually stay out of these things, but as a life-long backpain sufferer (life-long = since
    mid-20's; close enough for government work) I just want to point out a few things. The efficacy
    of chiroprac...

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