FilKano's Craft Brewery

FilKano's Craft Brewery We have moved! We are currently located in Albert Lea, MN. Like our page!

05/27/2016

I know it has been awhile since we have posted here but have no fear! We have moved from Colorado to Minnesota and will be back again shortly producing craft beer for Southern Minnesota!

Great idea!
06/25/2015

Great idea!

Why did no home brewer ever tell me about this trick? 1/2" tubing on keg post and slide in the airlock. Bye bye carboys.

05/22/2015

Let's face it... everything about home brewing is a process.

Deciding on your next brew. The act of brewing itself. Fermentation. Bottling (or kegging).

It's all a process.

Well, so is making your recipes better. There should be a process you undertake with every brew to judge it and take the necessary steps to make the next batch even better than the last!

Here are the five steps you should undertake with every new batch in order to make sure the next one is superior:

1. Check the external appearance before you pour. Any obvious problems?

2. Right after you pour, put your nose right to the glass and smell. Does anything stand out, good or bad?

3. How does the beer look in the glass? Good clarity, color? How's the head?

4. When you taste the beer, what is your first impression?

5. Savor the beer before you swallow it. How does it feel? What do you taste? Is there a sequence of tastes that come through?

Make sure you write everything down! This is not the time to be stingy with words. Be as descriptive as possible.

Then, when you're planning to give the recipe another shot, consult those notes. Figure out what differences you'd like to see in this batch, and adjust accordingly to make that happen.

If you engage in this process with every batch, you're brewing will improve by leaps and bounds... fast!

To your brewing success!

- The Home Brewing Society

Cherry Vanilla Ale is set for carbonation. See ya in 2 weeks!
05/02/2015

Cherry Vanilla Ale is set for carbonation. See ya in 2 weeks!

Bottling on this weekend!
04/28/2015

Bottling on this weekend!

Vanilla Cherry Ale in secondary
04/18/2015

Vanilla Cherry Ale in secondary

Another batch of American Pale Ale! More photos to come!
04/11/2015

Another batch of American Pale Ale! More photos to come!

04/03/2015

Do you know the proper serving temperature of the different styles of beer you brew?

The truth is, many home brewers have no idea.

We've created the list below to help you out. Feel free to print it out and stick it on your fridge! All temperatures are Fahrenheit:




American Lager, Light 33-40 degrees
Pale Lager, Pilsner 38-45 degrees
Wheat Beers 40-50 degrees
Cream, Blonde Ales 40-45 degrees
Nitro Stout 40-45 degrees
Belgian Pale Ales 40-45 degrees
Abbey Tripels 40-45 degrees
Lambic (all) 40-45 degrees
Stout, Porter 45-55 degrees
Dark Lager 45-50 degrees
American Pale Ale, IPA 45-50 degrees
Strong Lager 50-55 degrees
Real Ale 50-55 degrees
Belgian Dubbel 50-55 degrees

Remember, the above temperatures are IN THE GLASS! You generally want to store your brews at a lower temp to prevent excessive foaming.



To your brewing success!

- The Home Brewing Society

American Ale kegged!
04/02/2015

American Ale kegged!

American Pale Ale racking to secondary!
03/26/2015

American Pale Ale racking to secondary!

Keezer close to completed...just needs beer!
03/26/2015

Keezer close to completed...just needs beer!

Labels arrived today!
03/23/2015

Labels arrived today!

This 5 cu ft Keezer will hold (3) 5 gal corney kegs with co2 on the inside.
03/22/2015

This 5 cu ft Keezer will hold (3) 5 gal corney kegs with co2 on the inside.

03/21/2015

American Ale has been fermenting nicely while the keezer is being built this weekend!

FilKano's Craft Brewery's cover photo
03/21/2015

FilKano's Craft Brewery's cover photo

03/20/2015

From our friends over at HBS!

Do you know and understand the Three Cardinal Rules of Home Brewing?

If not, you need to! Here they are:

Rule One:
Sanitize EVERYTHING! - It doesn't matter if you do everything else perfectly. All it takes is a little rogue bacteria to turn your batch sour. Take the time and make sure all of your equipment is sterile!

Rule Two:
Control Your Fermentation Temperature - Yeast likes to work within a certain temperature range. Make sure you know what that is, and stay within it! If your temperature falls outside the range, you probably won't be happy with the taste of your brew!

Rule Three:
Pitch Enough Yeast - If you don't, you leave your batch susceptible to bacteria and wild yeast.


To your brewing success!

- The Home Brewing Society

Good info!
03/19/2015

Good info!

Timeline Photos
03/18/2015

Timeline Photos

03/18/2015

Happy St. Patrick's Day!!!

Meet the owners
03/18/2015

Meet the owners

I didn't think I would get such clarity on my first try.
03/16/2015

I didn't think I would get such clarity on my first try.

It's a beautiful sight!
03/16/2015

It's a beautiful sight!

Our very first craft beer! Honey Ginger Ale!
03/15/2015

Our very first craft beer! Honey Ginger Ale!

FilKano's Craft Brewery's cover photo
03/15/2015

FilKano's Craft Brewery's cover photo

FilKano's Craft Brewery
03/15/2015

FilKano's Craft Brewery

Address

Albert Lea, MN
56007

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