Warthaug

Gift Premium Subscription To Warthaug

Join Date:

04-08-2011

Last Activity:

08-04-2015 5:34 PM

Likes Given: 3

128 Likes on 83 Posts 

    ABOUT ME

  • Ontario
  • I am a research scientist, university professor, avid outdoorsman, and a long-time home brewer.
  • Firshing,skiing,hiking,camping,backpacking,SCUBA,home brewing
  • Scientist/Professor
  • Bryan
  • Classical music, most rock from the 1960's to 1990's, blues, jazz. Not a fan of country, pop.
  • The Abyss, Aliens, Le pacte des loups, Fifth Element, Seven, American Psycho, The Shining, Star Wars (original trilogy)
  • Docs, News, The Firm, Fringe, Missing, Big Bang Theory
  • Anything dystopian
  • 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

LATEST ACTIVITY

  • Posted in thread: Raisins & Gravity Calculation on 08-01-2015 at 03:49 PM
    I am working on a beer in which raisins will constitute a good portion of the fermentables (5%
    or so). Because of that I'm trying to figure out how to enter them into beersmith to get a
    reasonable est...

  • Posted in thread: Completely attenuated 100% Lactobacillus fermentations are not possible on 07-24-2015 at 12:06 PM
    Okay, this is interesting. Multiple older papers cite delbrueckii as strictly homofermentative,
    unable to ferment pentose sugars. The published genome for delbrueckii bulgaricus isolate ND02
    though ha...

  • Posted in thread: Completely attenuated 100% Lactobacillus fermentations are not possible on 07-22-2015 at 06:17 PM
    (b) plate out on appropriate medium to find out what Wyeast and WL are actually including as
    pure culture (or not). There are numerous reports of this occurring; indeed, for my yeast bank
    I've found m...

  • Posted in thread: Completely attenuated 100% Lactobacillus fermentations are not possible on 07-22-2015 at 06:13 PM
    One quibble: homofermentative strains shouldn't drop gravity at all besides biomass production.
    Even with impossible complete attenuation, the apparent gravity can't go down 30 points.True,
    but I was ...

  • Posted in thread: Completely attenuated 100% Lactobacillus fermentations are not possible on 07-22-2015 at 02:43 PM
    Like Garth said, this is an interesting thread and a great example of confirmation bias. The
    concept of a 100% lacto fermentation reaching full (>70%) attenuation has always been somewhat
    of a joke. T...

  • Posted in thread: Please delete. on 07-10-2015 at 04:00 PM

  • 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,...

CLUBS:
  • London Home Brewers
    London Home Brewers
Following Stats
FORUM SIGNATURE
My blog: Recipes, Wild Yeasts, Yeast Farming, Yeast Exchange & More!
0 COMMENTS
POST A COMMENT

Newest Threads

LATEST SPONSOR DEALS