Recent content by Duck&BarrelBrewing

Ok, awesome thanks for the tips. I purchased storage solution and also cleaning solution for the probe to extend the life and accuracy as far as I can get

Awesome! Thank you all for such great responses. I will definitely be doing this over the next few batches. I do have beer smith and I have used their calculator but it seems to add too much acid. However I was trying to adjust it on the fly and not give the 10-15min wait and also probably...

Just wanted to say this is a great tool. I have two of them for each of my stainless steel fermenters and they are great. I have them integrated with MQTT to HomeAssistant which is a great Home Automation system. I can watch what the fermentation is doing from anywhere on my phone with the HA...

Hey all, I have been scouring and trying to find this but I figured I would just throw it out there and see what I get in responses from people with way more brewing experience than me. I am using a UniBrau System from Brau Built which is a BIAB system. When I measure the mash pH I am usually...

Hey all I got a question for you. I have a keezer with taps and I had changed out a keg of my pumpkin ale to a keg of a lager. However, everything tastes like cinnamon and clove. I did push PBW through the lines and let it soak for an hour. But the flavor is still there. I don't want to...

Welcome from the land of OZ! (Kansas) Oh you will love it. It can be as easy or as complicated as you like. Tones of flexibility. This is a great place for advice. Good luck and happy brewing!

Just a quick question on that....I was always told not to squeeze it and rather rinse it off because squeezing can release tannons that will further bitter the beer and it could throw off your IBUs. Do you notice a difference between squeezing and not squeezing?

You probably are fine but you could always use some GoFirm with it to give it an extra boost and keep those yeasties happy.

Welcome from the land of OZ! Kansas

You may already know this, but the only thing I can think of that would give a caramelized flavor by adding the lme at the beginning versus throughout is to make sure that you move the pot off of the heat source when adding it or turn the heat source off while adding it. The only thing I could...

I have been kegging for years. Once you go to keging you'll never turn back. It's so much easier. And if you do want to make some bottles, there's different methods and ways to bottle from your keg. Counterflow bottle fillers are generally the best. Tips that I would say is like some of the...

Welcome

Yeah I would agree it is yeast clump or maybe, depending on your recipe, if you added fruit that has natural pectin in it like berries for instance it could be a clump of pectin as well. I always use pectic enzyme when brewing meads with those berries in them to help break it down. Just a thought.

I have always used supermos in mine. It is a fining agent that you add to the last 10min of the boil and it pulls out some proteins and then when I do a 15min whirlpool at the end I always get trub at the center so I think that works and it does help. However, I do agree that cold conditioning...

Another thing to try is the DKO yeasts from omega. They have already the things in them to help with diacetyl as well as the yeast is cultured to not produce as much . I have not used it yet so just letting you know it is there. Also I use 34/70 but I ferment under pressure so it helps stop...