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01-26-2015 5:26 PM

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35 Likes on 29 Posts 


  • Born in the Lowcountry of SC and been in Nashville 6 years.
  • Mad Scientist
  • Male
  • Married
  • East Nashville
  • Tennessee


  • Posted in thread: Double IPA recipe critique on 01-26-2015 at 10:23 PM
    Drop the C40, and mash at 148* for 90' like sandy says. Assuming you mean an ounce each of
    simcoe, citra, and amarillo, then I think it looks pretty awesome.

  • Posted in thread: Artificial Flavoring? on 01-26-2015 at 10:20 PM
    I've heard they are hit and miss. Definitely can overpower (read: ruin) a batch so use with
    caution on a small amount first.

  • Posted in thread: I have a couple questions on an upcoming brew on 01-26-2015 at 10:12 PM
    Oh Great :drunk:Well, I didn't say I was a very good chemist.:drunk:

  • Posted in thread: Water Water everywhere.. Beginner water help on 01-26-2015 at 10:09 PM
    You don't need to worry about it since you're brewing with extract. The people who make your
    extract account for all those ions when they produce the extract. Just make sure the water
    you're using tas...

  • Posted in thread: I have a couple questions on an upcoming brew on 01-26-2015 at 10:02 PM
    I only add Gypsum, Calcium Chloride, and Table Salt. You don't need the epsum salt, but it's
    not hurting anything with Mg that low. I use the CaSO4 and CaCl2 to get my Ca+ levels up to
    about 75. My nu...

  • Posted in thread: Funny things you've overheard about beer on 01-26-2015 at 09:50 PM
    I grew up in a town of ~3,000 people, and there was a lady with the same name as my mom. Of
    course, she owed money to everybody. Every single year when my mom went to pay property taxes,
    etc she'd be ...

  • Posted in thread: I have a couple questions on an upcoming brew on 01-26-2015 at 09:05 PM
    I'm no water expert, but something in your calculations seems wrong. If you add 4.9g of MgSO4,
    you're going to have more than 5ppm Mg. Epsum salt is going to become Mg+ and SO4- in water, so
    for every...

  • Posted in thread: Confused on Priming/Conditioning on 01-26-2015 at 08:46 PM
    I bottle my beers, calculating priming sugar with this tool; I leave them to sit at about 70*
    for a week or two, then down to the basement to sit at 55-60* for another week. Mhurst is
    correct that th...

  • Posted in thread: Do I really need to on 01-26-2015 at 06:59 PM
    You definitely don't have to make a starter, but you are either paying for a lot of yeast or
    not setting yourself up to make the best beer. If you pitch a tube or smack pack of yeast into
    5 gallons of...

  • Posted in thread: Fun Beer Crap! on 01-24-2015 at 03:08 AM
    When I worked at Burger King, my manager was an Unkle Popov and orange soda drunk. Does that


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