Search found 64 matches
- Thu Aug 22, 2013 3:00 pm
- Forum: General Discussion
- Topic: firkin at 23rd st Aug 30th
- Replies: 0
- Views: 5156
firkin at 23rd st Aug 30th
Friday August 30th at 4pm 23rd Street Brewery is starting off Labor Day weekend with a tapping of Saison with brett.
- Thu Feb 14, 2013 6:43 pm
- Forum: General Discussion
- Topic: 23rd st firken
- Replies: 2
- Views: 6683
23rd st firken
Friday 2-15-13 at530ish 23rd st brewery will be tapping a firken of coconut rum brown ale.
- Mon Jan 07, 2013 8:51 am
- Forum: General Discussion
- Topic: Low attenuation and/or O2 stones
- Replies: 12
- Views: 18892
Re: Low attenuation and/or O2 stones
If there is CO2 in the sample you will get a higher reading. The more co2 in solution the higher the reading will be.
- Sun Jan 06, 2013 2:48 pm
- Forum: General Discussion
- Topic: Low attenuation and/or O2 stones
- Replies: 12
- Views: 18892
Re: Low attenuation and/or O2 stones
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 ...
- Tue Aug 28, 2012 1:58 pm
- Forum: General Discussion
- Topic: Using cocoa nibs
- Replies: 7
- Views: 12639
Re: Using cocoa nibs
Use them in secondary like your dry hopping.
- Fri Aug 03, 2012 1:05 pm
- Forum: General Discussion
- Topic: 23rd Street Brewery my recipe
- Replies: 8
- Views: 13870
23rd Street Brewery my recipe
Brussels to Russell's Saison with Rye just went on tap at 23rd Street Brewery. First beer that is my homebrew recipe.
Russell
Russell
- Thu Jun 14, 2012 3:32 pm
- Forum: Swapmeet
- Topic: another place to order kettles.
- Replies: 2
- Views: 6392
another place to order kettles.
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...
- Wed May 09, 2012 4:13 pm
- Forum: General Discussion
- Topic: Full Kimono Tri-brewery collaboration.
- Replies: 15
- Views: 25934
Re: Full Kimono Tri-brewery collaboration.
I think Bucky submitted the press releases for it today.
- Wed Nov 23, 2011 12:06 pm
- Forum: General Discussion
- Topic: Firkin
- Replies: 1
- Views: 4970
Firkin
23Rd street brewery wii tap a firkin of bourbon pumpkin ale at 5:30.
- Fri Sep 02, 2011 8:05 am
- Forum: General Discussion
- Topic: Best yeast for a Amber?
- Replies: 1
- Views: 5194
Re: Best yeast for a Amber?
I have had good luck with Wyeast 1272 american ale II yeast.
- Wed Aug 17, 2011 5:34 pm
- Forum: Swapmeet
- Topic: Bottles to Buy or Trade
- Replies: 8
- Views: 13155
Re: Bottles to Buy or Trade
If you still need more you can have any of mine i have been saving and never use.
- Wed Jul 20, 2011 7:33 pm
- Forum: General Discussion
- Topic: Speedy yeast?
- Replies: 8
- Views: 13280
Re: Speedy yeast?
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
- Mon Jul 11, 2011 2:15 pm
- Forum: General Discussion
- Topic: Making the Jump to All Grain
- Replies: 8
- Views: 14489
Re: Making the Jump to All Grain
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.
- Wed Mar 23, 2011 8:10 am
- Forum: General Discussion
- Topic: High gravities
- Replies: 4
- Views: 7727
Re: High gravities
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.
- Thu Feb 17, 2011 10:50 am
- Forum: General Discussion
- Topic: Forced Carbonation Question
- Replies: 1
- Views: 5765
Re: Forced Carbonation Question
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
Russell