Search results

German beers including kolsch and altbiers mostly with a few Belgian Trappist ales. I want one carbonation technique in the brewery although I'm not sure natural carbonation is the way to go with lighter styles.

What do you think is best for a nanobrewery that bills itself as a "farmhouse ale" brewery? Some of our brewery staff are a bit cranky about the amount of time natural carbonation takes and would like to switch to forced. Is there really a difference in taste or mouthfeel with natural carbonation?

Just curious if we could at least have a English style pale ale with a lower dilution rate.

We do not have a RO system and RO water is about $4 per 5 gallon bottle in my area. What beers would do well with my local water profile with the minimum amount of dilution? pH 8.3 Total Dissolved Solids (TDS) Est, ppm 660 Electrical Conductivity, mmho/cm 1.10 Cations / Anions, me/L 12.0 /...

Does anyone know if the blichmann burner is high or low pressure? I just finished a gas manifold on my burners but found out the propane company installed a low pressure regulator. The flames on the burners on first fireup look a little small perhaps 1/2 inch. We did not attach the supplied high...

Looking for sanke kegs around the Lima/Toledo Ohio area. Can pick up please email [email protected] or message on hbt.

Any results from this competition out yet?

Did you use sugar for priming? Might have been residual sugar making the beer taste sweet. Any reports from brewers using US-04 in this recipe?

I was thinking about trying a citra addition at flameout to add some aroma.

I think this is the way for us to go...keg session beers and bottle beers like Barley Wines Imperial Stouts, etc. I was thinking about 22oz bombers even though I would rather buy 12oz "special" brews then 22oz bombers. Maybe I need to find more beer drinking friends but I always find myself...

I was thinking the same thing...its funny how a simple recipe can turn out so great.

1.079 with a .740 IBU/SG Might be the coffee, I actually brewed a cup instead of using coffee grinds.

Made a coffee stout and it tasted great before bottling. After a few weeks I cracked open a bottle and there is a strong alcohol and bitterness. Will this go away after a few more weeks in the bottle or should I just crack em all open and dump?

Thanks for the info..Could a inline charcoal filter lower these amounts or should we look into a more aggressive RO filter system?

Fall 2011 group buy grain and hops are in...we have a location in Holgate Ohio to pick up your orders. Holgate is between Toledo and Fort Wayne...and not too far from Findlay and Lima. Price list is on our website Flatrock Brewery then select brew store.

Take a look at this profile and let me know if Im going to run into major problems. We are looking to brew a wide range of beers from a California Style Blonde ale to a darker sweet stout. pH 8.3 Total Dissolved Solids (TDS) Est, ppm 660 Electrical Conductivity, mmho/cm 1.10 Cations /...

Electric would solve many problems with fumes since we brew in a rather confined area. What about caramelization issues with electric systems? We use honey in some of our lighter beers would a 5500 watt element be a problem?

Sounds like a long brew day waiting for that much water to warm up.

I'm looking at the 26gallon stainless steel tank fermenter from Homebrewit.com. It looks like the ferms are actually made for wine but I was thinking about using them for a blonde ale that doesn't produce much trub. Anyone buy from this site before? Would flat bottom ferms work for ales that...

I'm sure the long aging time could could make brewing a braggot commercially difficult.