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Guess I could round up a couple bottles of dark ale that I have left.Haven't made a beer in a year, Delveoping a chestnut liquerur {tremdous} and working with craft distilleries to produce a spirits of chestnuts. Very time consuming. If his palate is preset he probably won't mine either...

Hate to say this but...., but it must be you, Rex Halfpenny who publishes the Michigan Beer Guide www.michiganbeerguide.com said in his March - April 2008 issue regarding some samples I had sent him, and I quote from his article on alternative beers, " On the beer scale it was the most beer like...

I have lots of people who add 5-10 % chestnuts to barley based beers. Those buggers always take the blue ribbons at local beer events. A great flavor addition. leeinwa

Yes. Boil your chestnuts. Since they have no glutens they won't "ball up" and get doughy. If you use amylase let the nuts and wort cool down to 160 before ADDING AMYLASE. Let it stand for at least 24 hours. leeinwa

Chestnuts have an amino acid [all have nitrogen] score of 107. A score of 100 indicates complete compliments of the essential amino acids. Anything above 100 is a plus. But...., when I make 19.5% ABV liqueur I need to add supplimental nitrogen sources for which I use DAP or Wyeast Nutional...

Thanks for the correction . I spent the last 20 years of my career working for government and acronymns make up every other word of publications. Use to drive me nuts. I thought maybe folic acid because Wyeast Nutrient Blend contains vitamins, trace minerals and nitrogens. In my normal chestnut...

Not sure what FAN is an acronymn for. Might stand for folic acid nutrient. Folic acid is part of the vitamin B comlpex. Di-ammonium phosphate is just a source of yeast nutrients. Everything is toxic when over used. I use DAP all the time to help the yeast really work well. Since a lot of wierd...

Glutens come from wheat and other cereal grains. If yeast is grown on barley or wheat media it will contain small amounts of glutens. Companies like Lallaimend's grow their brewing yeasts on potato starch base and they are gluten free. Check with the company where your yeast comes from. leeinwa

I know. That's why it took about 2 1/2 years to figure out the kinks of making beer with chestnuts. leeinwa

Molasses is a by-product of white crystaline sugar production from sugar beets or sugar cane. Brown sugar is brown because it is un-refined and when it is refined you get white crysaline suger and molasses. Blackstrap is really from the 3rd boiling or refineing stage. It's got that bitter sweet...

Wine and beer making is chemistry, pure and simple. Natural chemistry works great and man induced chemistry CAN work great also. All the enyzmes being used is just another way to reach the same goal as natures way. More and more big breweries are using shortcuts with enzymes to go faster, use...

Remember, no enzyme can work unless it can come in contact with the starches. That's why particle size of carbohydrate grain sources is important and grains that are not malted need to be cracked. Malting works internally and adding enzymes to makes sugars need access to the substance of the...

Don't let he judges get you down.You'll never get any Gf beer to taste exactly like a barley based beer. Just enjoy the comments that they say it's the best Gf beer they've tasted. leeinwa

When you get here contact me and we can talked about GF chestnut beer. [email protected] leeinwas

Dry, i.e, like sec in wine, is called thus, because all the avalible sugars have been converted to alcohol. Windsor will ferment up to 8+% ABV. With a s.g. of 1.055 alcohol potential is only 6%. Try increasing the sugars so you have some left after fermentation. leeinwa

Take those surplus nuts and put them in a Seal-A-Meal vaccum pack and freeze them until you need them. Don't cook them first. They lose a little texture quality but will keep for a year or so. DON"T just freeze them or they will freezer burn. leeinwa

Talked to a 20 vet of home brew. He said hops are still a matter of taste. Just don't OVER-HOP with Porters and Stouts. He said brown sugers and other dark carbs will change flavor. leeinwa

I think I'll put the hop question out there for open dicussion. Most have been with ales and I'm sure there will be several opinions on the hop thing. Hello out there!!! Got any suggestions for Blackhawk? I'd keep using corn sugar. it always gives and good clean alcohol with no side tastes...

Make sure you let it age a little before making any final judgements Leeinwa

Instead of adding more malto why don't you try some heading powder as per directions. leeinwa