frothdaddy
Well-Known Member
I'm planning on doing my first chestnut brew this weekend, and have some questions. I went through the recent thread on chestnuts, but didn't find a concrete answer.
It seems that folks are boiling the chestnuts before bringing the temp down to 150 and adding enzymes. How long should I do this pre-boil for?
Since an optimal mash time would be 24 hours, how is everyone keeping the mash temp up for so long? Are you just keeping it on the stove and applying a little heat as needed, and not really worrying about the overnight drop in temp?
If I dump it all into an insulated cooler, will it hold enough heat for the full 24 hours? Or, are you guys adding small amounts of hot water over the course of the 24 hours to keep the temp up?
It seems that folks are boiling the chestnuts before bringing the temp down to 150 and adding enzymes. How long should I do this pre-boil for?
Since an optimal mash time would be 24 hours, how is everyone keeping the mash temp up for so long? Are you just keeping it on the stove and applying a little heat as needed, and not really worrying about the overnight drop in temp?
If I dump it all into an insulated cooler, will it hold enough heat for the full 24 hours? Or, are you guys adding small amounts of hot water over the course of the 24 hours to keep the temp up?