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Old 02-06-2013, 05:44 PM   #11
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Be careful with molasses! I've used just a few ounces of blackstrap barbados molasses and found it to contribute and overwhelming mineral/metallic taste that's about 10 times worse than sorghum. Use the lighter stuff if you can find it, or else go with dark brown sugar.

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Old 02-06-2013, 05:52 PM   #12
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thats what I have heard too...I was gonna stay away from the blackstrap and look for some mild type of molasses. Alternatively there is always the brown rice extract I have on hand...

On a side not I roasted the chestnuts last night and got a nice darkish brown color

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Old 02-06-2013, 06:12 PM   #13
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Yu are roasting the chestnuts yourself? Are they chestnut chips or whole chestnuts? DId you make the chestnut chips yourself and if so, how?

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Old 02-06-2013, 06:17 PM   #14
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They were the chestnut beer chips from chestnuttrails.com. I bought 5 pounds of the light roast last summer and used half of them in another chestnut beer. The 2.5 pounds I roasted last night have been in my freezer since then.

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Old 02-06-2013, 07:29 PM   #15
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If you roasted them yourself, odds are they won't be dark enough to cause excessive acidity; usually you need a nut roaster to go that dark, or at least to do it on the stove-top with constant stirring. If you just roasted them, it is imperative that you let them mellow for a couple of weeks before brewing with them, unless you don't mind aging the beer for a looooooong time. Dark-roasted grains (and nuts) need time for harsh combustion products to "waft away", or else they can contribute an astringent "scorched" bitter flavor.

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Old 02-06-2013, 08:12 PM   #16
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wafting away...I do plan on aging half of it for a while to see how the character changes when aged over oak. I have two other brews planned for this weekend too so I figured Ill let the chestnuts mellow out until those fermentors free up in a couple weeks.

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Old 02-06-2013, 08:34 PM   #17
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Nice! Looking good. Excited to see how this comes out!

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