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Brewing is chemistry and chemistry is not , or ever will be simple and straight forward. Leeinwa

I've mentioned before that sorghums have a real high mineral content and unless you mask it with something that mineral taste will generally come through. Cascades with their citrisy tang might help. Skol leeinwa

Sounds like you fellow brewers are finding out how much work and it is to prepare chestnuts to use in beer. My average sugar extraction is 4.5% brix or about 1.013 sg. with my beer chips. You're finding out you do need some extra fermentables to get a good strong beer but the roasted chestnut...

Getting the fresh chestnuts is the easy part. I make beer out of chestnuts that are airdried in the shell for about a year. They are then ran through a shelling machine. To chip them, they have to be 12 -14 % moisture. They will be rock hard. I run them through and pre-crusher roller mill I...

No. The enzyme activity will keep the pot warm enough. Like Gonoles says it will still be warm the next day. leeinwa

dkershner mentioned GF oats. Bob's Red Mill Barn a big supplier on many grain products in Portland OR, used to have GF oats but the last time I checked he had stopped because he could not find any source that would dedicate land for oat production only, and even at that, many times certified oat...

Guess I'm telling my age on this one. Back in the 40's when I was a wee laddy I remember watching my grandpa press sorghum cane through a large cast iron gogged press powered by a long pole with a mule walking around in circles. The sap was then taken to a big cast caldron and boiled down to the...

GOOD ARTICLE! For good nutritional info on a lot of foods go to nutriondata.com They really have good complete break down and nutritional info. You are right about chestnuts being very close to malted barley. The only real difference is the sugar availability. And unlike some other grains they...

Great! Give that beer more time. What temp are you storing it at? I generally in developing recipes, would crack at sample a bottle a week to check progress and at about 6-7 weeks most of the beers would reach peak flavors alon wuth great carbonation. If you used Cascades they have a tendency to...

Carbonation- Was that 5 oz of suger per 5 gallons? That translates about to what I use. I don't prime as a batch. I always put 1 teasp per bottle and then add beer. I've never had any real problems with lack of carbonation like you mention. I do know that a ROUNDED teaspoon will give to much...

You won't be the first one who couldn't wait. The other day I opened a bottle for a friend that I put up on 5/30/09. He said it was so much better than it was last fall. It was a dark ale. "Patience is a virtue" I well under stand why you couldn't wait. Leeinwa

If you are refering to chipping the dried nuts, it would have to be a darn good one. Dried chestnuts [12% moisture] are rock hard.

Contact David Klinac at [email protected] He's the chestnut guy with the University in Hamilton. He can point you in the right direction. He sent me some freeze dried crumbles that were tastless and if the the crumbles you refer to are the vaccum packed raw nut product, the won't work. It's the...

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...

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

I'm glad that some of you guys [and gals] are finding out the joys of GF chestnut beer. I've been working for 5 years trying to convince the world that they make a first class beer. I read recipes that people use for GF that contain multigrains, spices and herbs etc. and the fact is that with...

I've never made GF from sorghum so I'm not real sure what the problem is. Might try cold crashing at 30-32 degrees for 3 -4 days. leeinwa

I figured if you were in Manhatten your were either a rich professor or a broke student. I did the same thing 50 years. We made it in a used 30 gallon pickle barrel with "borrowed" ingredients from the livestock feed plant in animal science. Lots of grains and corn sugars and distillers yeast...

Wondered if you were still around. Hadn't heard anything from you in awhile. Glad you're making progress. I started with Cascades and Cenntenials because I get them FREE from my nephew. Since I'm not a beer expert on taste, you guys will have to figure out what you like in taste. Here awhile...

I usually re-rack just before I bottle and I add it durning that step . leeinwa