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Good on yeast activity. Malto-d is a non fermentable sugar that adds "body" to beer. Heading powder is generally gum arabic, which is a common food additive. It adds viscosity to a product and in beer that viscosity helps the head stay longer. Glutens act much the same way, but since we...

Any yeast bubbles? Leeinwa

Sugar works either way. Just my old habit of doing it that way. I usually add malto for the body. Let me know how the cold crash works. leeinwa

Concentrated Irish moss powder works well. Malto will add body and a certain amount of sweetness with out blowing bottles.. Must have had a really good high alcohol tolerant yeast. Do you bottle carbonate? I add 1 level teasp. corn sugar to each bottle rather than batch mix. I've had...

Sexpanther had a correct answer. Give it another day. I never dry pitch yeast. I like to see that's it's a good working yeast before I add to wort. I usually add a packet to 2 cups warm water with a teasp. of corn sugar and don't stir for about an 1/2 hour. After I stir I'll wait about another...

Usually get a 3 1/2 to 4 1/2% brix from chestnut chips. 5 pounds corn sugar brings 6 gals to about 12-13 % brix. Post fermentation brix at about 4 %. I've always used Lallamend's Windsor Ale yeast following packet instructions. Usually done bubbling in 4-5 days.

Shouldn't be to sweet. I always use 5 # CS and end up with a 7. -8 % alcohol content. It isn't a sissy beer. A good yeast will use up most of the sugar. leeinwa

Taste it and you'll also have palate delight. leeinwa

Naw, but thanks anyway. This guy has turned into a 1st class wine and brandy snob and said he'll never touch a beer again. Leeinwa

Letting the hops "steep" the second time with out boiling is to release the oils, aromas and flavors without volitilizing them. Just like brewing a cup of tea. Type of hops are up to the brewers taste. I would use the lower alpha-acid hops to start with. I've used fuggles and willamette, but...

He won't let him self get sick to satisfy MY experiment and curiousity!!!

Checked with one of my friends last night and asked him a couple of questions. He said he loves barley soup and 7 grain breads, many which contain malted barley flour. Getting to sound more like hop allergies to me. leeinwa

They can eat and drink about anything except beer. Your theory is just as palusable about additives etc. Gluten intolerance is not really an allergy per se, the way I understand it. It's more of a reaction to the gluten protein. And There's a lot of people that have suffered for years without a...

Every thing will be just fine.You got the aroma and flavor you from the chips that will make the beer. Most of you fermenrables will come from you corn sugars. Hang in there! leeinwa

I have a couple of good friends that can not drink beer because they have what was diagnosed as yeast allergies. I have my doubts as to that diagnosis as they both drink wine all the time. Anyone else ever hear of this problem?

I thought Manhatten KS was in a dry county! Just kidding! Good luck and have a great day brewing. Make sure you taste the unprocessed wort before you start. You'll be surprised at the the rich sweet nutty flavor. Skol leeinwa

Try it, you'll be pleasantly surprised. leeinwa

Check out some of the threads on GF beer from chestnuts. There's lot of entries that might give you some ideas. You can use sorghum if you like the flavor of it in a beer. Google up---"Gluten free chestnut beer" Leeinwa

Why is it that we just can't wait to sample the beer we make when we know it's not ready and it will do nothing but get better. I even start by tasting the wort before fermentation!! My wife, who's not even a beer drinker, is my sampler too. If she says great, then I know the true end product...

Both molasses and sorghum contain 0% protein where as malted barley contains a lot, but...., molasses and sorghum contain very large amounts of minerals. There is a possibility that that the heavy mineral content is working against your clarifing agents which floc the suspended material into...