Recent content by flatrockbrewing

Had a customer stop into our taproom last weekend and while watching our bartender pour our Classic American Pils stated that he could tell just by looking that the beer was unbalanced....

Coming up on our first anniversary and its been a very interesting year. We went from opening with a 20 gallon system to upgrading to a 2 barrel brew house. Looking for a larger venue probably in Defiance Ohio.

We set up shop in a very small town but we are getting traffic from surrounding larger cities like Defiance, Toledo and Lima. Sold out of beer right away so we are working on expanding our operations to double capacity.

215 Railway Ave Holgate Ohio You can get beer to go in bottles or growlers but our taproom opens in a few weeks. http://www.flatrockbrewery.com

It held tomato paste in a food grade plastic bag. Doesn't smell like anything inside. Just wondering if the bottom would be too thin for boiling lighter beers like a kolsch without scorching.

We opened Dec. 15 btw :)

Anyone use SS 304 55 gallon drums for boil kettles? A friend of mine has a drum with 1.2mm top/bottom and .9mm sidewall thickness. Too thin for a 35-40 gallon boil?

A few more weeks until opening..its been a journey to say the least.

Found a few 20 gallon oak Old Granddad Whiskey barrels that were filled in 1959. Are these barrels too old to use for aging beer?

We make hop teas using fermented beer and they add aroma, flavor and some bitterness. Depending on the level of bitterness we want in the tea we warm up the beer a bit around 110-120. A half hour steep time does the trick.

Tried a centennial hop tea in our blonde ale came out awesome. 1 ounce in a French press with unfermented wort then racked the blonde on top.

Dry hopping directly into the kegs although we are looking into hop tea techniques.

Raspberries sounds pretty good actually. FYI we cold crashed after fermentation and it cleared very quickly. Planning on reyeasting with cbc1 and bottle condition.

Made this recipe a few weeks ago and we kegged then cold conditioned. Thinking about dry hopping with cascade to give it a bit more bitterness and aroma.

Do you think a dry hop blend of cascade and centennial would be a good addition?