Lawrence Brewers Guild

Friday August 30th at 4pm 23rd Street Brewery is starting off Labor Day weekend with a tapping of Saison with brett.

Friday 2-15-13 at530ish 23rd st brewery will be tapping a firken of coconut rum brown ale.

If there is CO2 in the sample you will get a higher reading. The more co2 in solution the higher the reading will be.

Part of the attenuation issue may be due to the quailty of malt this year. The malting houses told us the barley crop this year was very erratic in quality and we would have to moniter it and adjust recipes for this years crop as the grain quality will effect yield and the protien to starch profile ...

Use them in secondary like your dry hopping.

Brussels to Russell's Saison with Rye just went on tap at 23rd Street Brewery. First beer that is my homebrew recipe.

Russell

Good morning, My name is Ben Caya and I'm the owner of Spike Brewing LLC. I wanted to drop a quick note to your home brew club. If you're not aware, we make stainless steel home brew kettles. I just graduated from the University of Wisconsin-Milwaukee with a degree in Mechanical Engineering. Over th...

I think Bucky submitted the press releases for it today.

23Rd street brewery wii tap a firkin of bourbon pumpkin ale at 5:30.

I have had good luck with Wyeast 1272 american ale II yeast.

If you still need more you can have any of mine i have been saving and never use.

that yeast likes hot it will finish out low under 1.010 but you have to keep it in the 90s never let it go down in temp. I start out at 72 then each day ramp it up and try to keep it at 92 once i get there 3 weeks and i have always been under 1.010

Both of those will work the difference is in the water to grist ratio. So you need to determine that and make sure it is the same in both software apps then the answers will be closer. The alternate software in this case would give you a thinner mash and beersmith a thicker one.

one other thing to check is that the grain information in your software is updated for new grain. This years malt has a little higher potenial extract. We have had to adjust all of our grain builds a little to keep things the same with the current malts.

If you want carbanation pressure at 7 psi then your serving pressure should be at 7 psi. You just have to make sure your pressure loss form the serving line equals 7 psi.

Russell