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10-08-2015 7:54 PM

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  • 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


  • Posted in thread: Starter math help on 09-23-2015 at 05:59 PM
    1040 is not an arbitrary number - in "Yeast" as well as a number of other sources, yeast yield
    per point gravity has been assessed. Most strains of yeast give the optimal number of yeast,
    per mass of ...

  • Posted in thread: Secondary or keg on 09-23-2015 at 01:59 PM
    High gravity brews, such as the one you just completed, require additional ageing to give the
    yeast time to clean up the many off-flavours which tend to be produced during stressful (i.e.

  • Posted in thread: Yeast starter(s) necessary? on 09-05-2015 at 03:50 PM
    As you've now seen, several yeasts form large flocks. Scared the crap out of me the first time
    I saw it too - thought I had infected it somehow.Bryan

  • Posted in thread: Yeast starter(s) necessary? on 09-04-2015 at 12:57 PM
    In the future, a single drop of fermcap-s will prevent foam-overs.In a shameless self-plug, a
    long while ago I made a video on a cheap way of doing a yeast starter if you lack a stir plate
    (or suffici...

  • Posted in thread: History of decoction mashing is... ...wrong? on 09-03-2015 at 01:23 PM
    Breaking down starches=/=malting.In this context, the processes may be parallel; one thing not
    clear from history is whether the grain was partially malted in advance. Some
    reconstructionists claim to...

  • Posted in thread: History of decoction mashing is... ...wrong? on 09-01-2015 at 12:15 PM
    I'm just curious...how would you go about malting a loaf of bread??If you google for 'bappir'
    you'll find the recipe & all the details. Long story short, after cooking the bread was soaked
    for several...

  • Posted in thread: History of decoction mashing is... ...wrong? on 08-27-2015 at 09:52 PM
    Malting grain is simply controlled germination. Nothing specialized about it; you could easily
    do it at home. The earliest known malthouses are some 5K years old. And to this day there are
    now artesia...

  • Posted in thread: History of decoction mashing is... ...wrong? on 08-15-2015 at 07:54 PM
    So, the thermometer reason goes out the window. Also, without thermometers how would a German
    brewer know how much to decoct, let alone how much decoction to add back, if the goal was to
    reach the nex...

  • Posted in thread: Are Mice Bad For Your Beer? on 08-11-2015 at 06:11 PM
    Should be fine, unless the buggers took a dip.

  • Posted in thread: Rare yeast, and I'm getting ahold of some! on 08-05-2015 at 12:21 PM
    This is easy and cheap, all you need is your own microbiology lab!#noteasy#notcheapIt is cheap
    & easy - and that's my blog, I've sent yeast to over 100 people, so I know:To receive: Tweezers
    and a lig...

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