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There are different Rauchbiers and different roasted grains so it depends. But 1-3 % is probably a good starting point. The flavor, especially in traditional South German smoked beers, comes from beech-smoked base grain (20-100% of the grain bill, smoked during kilning process) such as...

Yes, some salts may take time to react further & dissolve, too. Depends on the exact case and the combination of salts that are present and temp & pH...

I think some of those salts react with each other forming precipitate that initially looks cloudy (before it settles to the bottom). At least calcium from gypsum tends to precipitate easily in the presence of carbonate (which comes from bicarbonate/baking soda addition). This may or may not be...

Fuller's Imperial Stout (10,7%). This is a big & bold beer full of taste.. I must admit the only beers that I truly like in this ~10% territory are some pale Belgian brews that are thinned out with sugar. I seem to prefer freshness over boldness. Recently, I've been drinking quite a lot of micro...

What type of beer is that in the OP exactly? In a beer such as lambic there can be a wide range of both bacterial & yeast species and the composition will change over the course of time. S.cerevisiae is round or elliptical, several micrometers in size and some cells will show buds. Most...

Yes, doing a no-sparge, slightly shortened boil, no-chill batch in two days utilizing dry yeast would break it into more manageable days. And remember to crush your grains and measure some ingredients beforehand. I've noticed that some people do 30min boils with decent results if not quite the...

A quick and simple label with Inkscape to match the silvery crown caps I had.

I think diacetyl depends on several factors and the only way to know for sure is to taste the final product. But doing a rest at 65-68F is often recommended, because if there is diacetyl (or precursor) in the final product, it takes a long time to reduce it at cold lagering temperature. There...

Yes that was my mistake about the fermentability and I just made a correction, but I still don't think 1 P is 3 times the normal amount. I agree that it would be risky to do it that way so not recommended.

^Based on some calculators, I wouldn't say that 10g/liter is 3 times the normal. But it is about the high end of lager beer if we think that some co2 is released during a proper diacetyl rest at elevated temperature. But I don't know how reliable this method would be. Like couchsending says it...

They like to go to a warm place where there is no air flow. If it is cool weather outside you could open a door or window and position a trap (plastic bag with mouth open etc.) with some sweet fruit and possibly a bit of vinegar on the opposite side of room or where there is no flow & temp is...

Trends keep changing - it's NEIPA now but not forever. In the internet era these trends will reach everyone globally so they are reinforced. But there are always people who go against all trends + those who couldn't care less of what's in. NEIPA is probably partly about the development of new...

Just bottled Fuller's ESB clone attempt nr XY. Tastes great even before bottle carbonation. This was the first time when I used isinglass(+silica adjunct) and must say I'm very impressed. I boiled in two kettles (larger batch than usual) and one of the kettles had some persistent protein haze...

Definitely something wrong with the capper. There are cappers/heads (and bottles) for both 26 and 29mm crown caps (at least in Europe, not sure how you measure these in US). Make sure that it's the correct size. The quality of these devices seems to vary, too.

Good heavens, these bladders (+adjunct) act fast & effectively...

Fining with isinglass paste for the first time. Let's see what happens...

I see. It sounds like u got something else than the malt that is marketed here. I still haven't brewed with it but I have seen & tasted many beers that are brewed with it. Actually most homebrews and most beers in the supermarket. They don't seem to vary in color. It would be a huge problem if...

Yes, color of the pale ale is much the same as British/continental European pale ale malts because this is a European malt and this type of color/kilning is what is being used here all over. It is often used as a replacement for British pale ale malt by Northern European breweries. However, the...

It is good to see that the yeast seems to be working perfectly well. I need to brew this type of beer during summer. I'll be brewing a batch of red ale soon and when it is bottled, I'll try Schneidder TAP7 clone. I suspect that you did not use any chocolate malt. Based on the color of your brew...

Control pH, pitch rates(not too low)/yeast viability, use yeast nutrient, control fermentation temperatures and sanitize the materials. You should aim for a healthy and active fermentation and minimize the chance of contaminants growing in the fermenter / bottles by using enough active yeast...