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I noticed you are from Estonia so it means we probably use malts from the same source - Pruulikeskus, which has changed it's name to Balticbrew.

As far as I remember, I meant that the other side tastes hid the smokiness at the beginning but they did go away (almost) and the smokiness remained. The smokiness of the grains depends on what wood was used, how long were they smoked and how long ago. So if you got the recommendation from the...

Just for the truth's sake - after all, the beer came a bit smokey and all the other side tastes subsided. So not a bad beer.

..and saunas. In the middle of winter, 110C sauna and then straight to the ice hole. And it goes with beer, a lots of it.

Isn't the isoamyl acetate the banana flavour and the ethyl butyrate the bubble gum or ethyl acetate and ethyl butyrate combined or something else?

Update: Tasted it when bottling. It doesn't taste smoky at all! Disappointed. I think I should have used 100% smoked malt or maybe there was a mixup.

So the headline says it all? Did I shock the yeast? I rehydrated it at about 35C but I kinda messed up with the pitching.. aimed at 30C but had drank too many beers I think.

I had dead mice in the well water. Made beer with it. The beer went bad. So the "I have had no infections" badge got dumped with the beer.

Heh! Nice to hear!

I don't know how long it had been in the store. I will use it in the next week sometime. I have tried only one rauchbier that was described as being extra smokey - that's all I remember about it, but I liked it.

Thank you for all the replies! So I just try it out and when it is too smokey I leave it to mellow out for some time.

I ordered some malts and I followed a recipe that suggested something like 30% of smoked malt. It appears that not all smoked malts are the same (at all). I read somewhere that one should only use up to 15% of the Château smoked malt. According to brewof.com it's a beechwood smoked malt. Will my...

Add leucine. I once tried to increase the amount of isoamyl acetate (banana) in my wheat beer by adding leucine. It did produce the banana but it also significantly increased the amount of isoamyl alcohol in my beer. I added 69g of leucine into something like 10-13 liters (pre boil water was...

There is a research paper on induction cooking efficiency. Although it depends on magnetic field strength and frequency, which are different across different induction cooking devices there are examples brought, which have 0.45 and 0.3mm penetration depths. So if your induction cooktop is...

Also in addition to false bottom, roll the bag over the kettles edge as much as you can, so that there will less or no bag folds left at the bottom. The heat will escape from the bottom better this way. I also burnt my bag when I didn't do this.

Just make sure the cocoa nibs are submerged in vodka all the time. They do soak it in the first day or so and the vodka level sinks. I don't know if the non submerged part can get infected or it's just a cocoa yield issue but that's what is usually being recommended.

I have a PP bucket that has a tap on it and I use it for bottling. Since the tap is not placed completely at the bottom, to get it all out I have to put something beneath it to tilt it. Once it happened that I tilted it a little bit too much and started bottling again, sitting on the floor while...

Alright heres another one then. An old style bottle opener made in the USSR. The longer part is for opening tin cans.

Will you post what final gravity it reached when it is ready? My chocolate porterish beer went from 1.090 to 1.030 (tempearture adjusted) and I used Mangrove Jacks m12 Kveik yeast which is said to be also of Voss variety.

Someone found my bottle opener offensive, or was it the texture of the table, not sure .. but the post got deleted. Although I thought it is 18+ forum anyway since it discusses topics about alcoholic beverages.