GF Brewing with Chestnuts - Page 14

**Blackhawkbrew** · 03-18-2010, 10:30 PM

How clear does the geletin get the beer? I added it this past Sunday and it's still as cloudy as it was before. Should I wait till it gets more clear before bottleing?

Gonoles10 · 03-19-2010, 01:48 AM

I would wait. It should clear over time. I've never used gelatin before so I can't help you there. I just crash cooled mine down to just above freezing for a few days and it is very clear. But there is always the option if drinking it cloudy too (depends how thirsty you are)

mattinboston · 03-22-2010, 09:19 PM

Glad the beer worked out Gonoles! My double IPA is good, but a little too sweet for my taste. It's also a bit too dry, so I think next time I make an IIPA I'll add back in a bit of sorghum for body. It's definitely drinkable though for sure!

My Black Lager (my first chestnut lager) is getting pretty darn good. Its color is too light to fit the category, but I expected that. Lee, the dark roasted chestnut flavor really comes out in it and it's a very light body beer. Quite nice. It tastes a lot like the liquor you have but much much lighter of course. I can't believe how much it tastes like chestnuts! I've been covering that up with hops I guess so with just the little Nobles it really is nice.

Now that I have capacity I'm going to work with the meal you sent. Took longer than I expected to get to it!......

On another note, does anyone know if I will damage my beer significantly if it's pressurized in corny kegs but at room temp for a few days? No light would get in because it's in the cornies, but I'm just not sure about the temp since it has been cold for so long...

DKershner · 03-22-2010, 09:29 PM

Quote:

Originally Posted by mattinboston

On another note, does anyone know if I will damage my beer significantly if it's pressurized in corny kegs but at room temp for a few days? No light would get in because it's in the cornies, but I'm just not sure about the temp since it has been cold for so long...

Big temp swings aren't good for a beer. If it is just you pulling it out, letting it age, and putting it back in, you should be fine. What you really don't want is for it to vary in temp constantly for a long period of time. (ie cold (30F) in the morning and hot (70F) at night).

Temp swing off tastes can also be aged out in a constant temp environment, so you are safe either way.

mattinboston · 03-22-2010, 09:34 PM

Quote:

Originally Posted by dkershner

Big temp swings aren't good for a beer. If it is just you pulling it out, letting it age, and putting it back in, you should be fine. What you really don't want is for it to vary in temp constantly for a long period of time. (ie cold (30F) in the morning and hot (70F) at night).

Temp swing off tastes can also be aged out in a constant temp environment, so you are safe either way.

Thanks man - big help!

celiacsurvivor · 03-26-2010, 04:00 AM

Hi guys,

question For Lee.

I'm based in NZ and can only get my hands on either whole chestnuts or chestnut crumbs.

http://www.chestnut-traders.co.nz/products.htm

Which do you think would be the best to brew with?

I think the whole nuts will be cheaper but then I will have to chip them myself which may be problematic.

Cheers

Colm

**Lcasanova** · 03-26-2010, 05:35 AM

Could a food processor do it?

celiacsurvivor · 03-26-2010, 09:15 AM

Quote:

Originally Posted by lcasanova

Could a food processor do it?

It would be worth a try, I can get the chestnuts for $3-4 a kilo so it won't be too expensive for a trial run.

**Leeinwa** · 03-26-2010, 11:10 PM

Quote:

Originally Posted by Blackhawkbrew

How clear does the geletin get the beer? I added it this past Sunday and it's still as cloudy as it was before. Should I wait till it gets more clear before bottleing?

I like concentrated irsh moss.

Others who have tried it say that cold crashing at 34 degrees for 48 hours works great. I bottle card and all the beers settle out after a couple weeks.

Sorry for late reply been gone a week.

leeinwa

**Leeinwa** · 03-26-2010, 11:16 PM

Quote:

Originally Posted by mattinboston

Glad the beer worked out Gonoles! My double IPA is good, but a little too sweet for my taste. It's also a bit too dry, so I think next time I make an IIPA I'll add back in a bit of sorghum for body. It's definitely drinkable though for sure!

My Black Lager (my first chestnut lager) is getting pretty darn good. Its color is too light to fit the category, but I expected that. Lee, the dark roasted chestnut flavor really comes out in it and it's a very light body beer. Quite nice. It tastes a lot like the liquor you have but much much lighter of course. I can't believe how much it tastes like chestnuts! I've been covering that up with hops I guess so with just the little Nobles it really is nice.

Now that I have capacity I'm going to work with the meal you sent. Took longer than I expected to get to it!......

On another note, does anyone know if I will damage my beer significantly if it's pressurized in corny kegs but at room temp for a few days? No light would get in because it's in the cornies, but I'm just not sure about the temp since it has been cold for so long...

Sent samples of meal and chips to a brewery in Mich. and they placed an order for the meal. Said it worked better with their operation. Glad your trials are turning out. I 've got non-celiacs who have gotton hooked on chestnut beer. IT"S A BEER UNTO ITSELF!!

Sorry I'm late in reply been gone for a week.

leeinwa