Recent content by SexPanther13

So is anyone else having a consistently disgusting end product when using chestnuts? I've done two batches with chestnuts, the first was way too dry and no matter what I did with it, it tasted like a really nasty wine. The one I did recently isn't as nasty but nasty just the same and still...

I would try lacto if I was you. I'll probably use malto for my next one but that's only because I already have it on hand.

Really, it's up to you. I would have them send a new one if it was me, but if you think that it's all right then you can go for it. When are you wanting to brew? You may have to make a starter for it now if your yeast eat up all the sugars in the smack pack and then go dormant.

I got one like that from Williams Brewing and I just called them and they overnighted a new one to me. Maybe you should contact the seller.

My chestnuts will be the chipped kind from Lee. I'll just go with 3lbs of Sorghum syrup, and keep the 5lbs of chestnut chips.

Well I said in the post I was aiming for a pale ale but if you think it will be big I can always half the sorghum and go for a smaller beer.

So after my epic chestnut failure a few months ago I am going to get back on the horse and do another. This time I'm going to use sorghum syrup instead of just corn sugar as my other fermentable and hope it doesn't over attenuate. I'm going to do a pale ale. *5 Gallons* 5lbs Light Roasted...

So since I'm now going to have a higher alcohol content than I should, should I now dry hop with more hops? Will that extra alcohol diminish my hop flavor? I have time to get more hops if needed. Its only been in the fermenter since Sunday morning. All I have to dry hop with right now is the 2oz...

You should seal them up when you upgrade to a different fermenter and fill it with sugar water and some leftover yeast and set it out in your backyard and see how long it takes to explode. :rockin:

Yeah sure. Where did you get it from?

Yeah I have a ton of Krausen pushing out. I have it taped down now and its holding it just seems a little crude.

I have a 6 gallon better bottle carboy with a violent fermentation going on inside, and the bung keeps getting pushed/shot out of the mouth of the carboy by the CO2 pressure. I have a decent diameter hose on it going to a blow off jug but it isn't releasing enough pressure. Should I upgrade to...

Well I now have 9lbs of Munton's Extra Light DME in my 5 gallon fermenter. :D So I guess we'll see. Maybe it was all down at the bottom I don't know, I even calibrated my hydrometer with tap water because I was surprised by how low my OG was. I'm thinking about dry hopping with the 2oz...

Should the DME version maybe include more lbs of DME because it seems that everyone doing that version has come up sort on OG. Mine came out at 1.040 with 8lbs and 1lb crystal so I boiled up another lb of DME I had laying around and brought it up to 1.052.

I would use brown sugar or maple syrup for a porter or stout. They would both help with color and leave a little more character behind when it finishes. But that's just me. Maybe Belgian Candi Sugar as well if you didn't want too much leftover character.