Warthaug

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Join Date:

04-08-2011

Last Activity:

09-04-2015 2:35 PM

Likes Given: 3

131 Likes on 86 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: 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...

  • 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...

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