Recent content by Gonoles10

There should be plenty of enzymes in the barley mash without adding the amylase. I never boiled the chestnuts and just treated them like a regular all grain mash (with the extended mash time) and had great results. If all you are going for is the flavor, I would think you would be fine with...

Good question on the mash. Always wondered it myself, but when it came to brew day, I just did what was told. On another note, my chestnut lager turned out great! Very clear and tasty.

Thanks for the suggestion. I may dial it back a bit.

New recipe for me. I'm going to try a lager. Here is the recipe for a 10 gallon batch. I'm going to call it "Unrepresented American" Lager: 20 lbs of light roast chestnuts 5 lbs of clover honey 1 oz Hersbrucker 60 min 1 oz Tetnang 60 min 1 oz Hersbrucker 30 min 1 oz Tetnanag 30 min...

Hey Lee, tried to call you last week...must have missed you. Any thoughts on larger quantity discounts (20 pounds at a time)? :D

Survivorman, Those recipes look good and tasty! It will be interesting to see the effect that a finer grind has on the sugar yield from the nuts and the starting gravity. It does seem low, but I am sure it will be good.

OPM, Sounds promising! I've found that in order to get my gravity up there, I add honey. For a ten gallon batch (we knucklehead Americans are still using the imperial system, so don't ask me to convert it :D), I have had good results using 20 pounds of chestnuts and 5 pounds of honey. That...

Nope. I've had great success heating them to 150 the night before brew day and cranking it back up to 150 the next day. I wrap the mash tun in a thermal blanket for the night and the mash usually falls to about 120 for me.

10 more gallons chestnut ipa in the fermenter. Still amazed at these chestnuts.

Just poured a Chestnut ipa myself and switched to a new keg already. Lee. Expect a call tomorrow or Tuesday. I'm ready to brew again. I meant to call a few weeks ago but got busy trying to keep all the balls in the air! Glass is empty, gotta go pour another.

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)

took some pictures, but I guess I'm too stupid to figure out how to post them. This beer looks (and tastes) so good, I wish I could show you guys. I'm on my thir one already. At this rate, my ten gallons will be gone by the end of the weekend!!! Just to resummarize, this is Northen Brewer's...

I kegged my IPA last night and force carbonated it. I just had the first pour...AWESOME! It is very clear, has a great color and tastes great. I will take a picture on the next pour and post it on here. Time to start planning my next brew...tough to beat this one though! Very happy with the...

Bet that beer was the best you ever had Lee! Update: my ipa has been chilling at 34 for over a week now. Been busy, kegging this weekend. Glad everyone is having success with their brews.

I soaked mine overnight in the mash tun (converted keg), wrapped in that metal looking thin insulation you can get at Home Depot. They never went below 120, which worked out fine for me. As for hops, Lee reccomends the citrusy type hops. I used Summit, Cascade and Liberty. It tastes and...