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Depends. First time around I'd add honey until you get to the SG you want and then log results in your brewing journal so you'll know in the future.

You use brix but you just don't realize it. If you have a triple hydrometer it's one of the scales. Also called "balling". Brix is just % sugar. SG 1.032 is about 9% suger which will give you potential alcohol ABV of about 5-6 % at end of brew. I use the refractometer because it ony takes a...

Hey, those bee parts add protein! Honey itself is not all sugars. Studies done with protein electrophoresis methods reveal many protein factors that come from pollens and or bee secretions. These proteins are thought to be responsible for inhibiting microscopic stuff from growing. Remember that...

LEEINWA HERE! I have found that anything over 5 pounds of chestnuts per 5 gal batch doen't do much good. I always start with about 6 1/2 gals of water and will end end up with about 5 1/2 gallons of wort after I remove chips. You've already extracted your full flavor and will have a brix of 3-5...

Many people comment on the chocolatly-nutty flavor. Seems like every body wants to add sorghum. I've never added sorghum to any batch. That taste always comes through. Have added less chestnuts and it still makes a great beer but not as full bodied. I have taken chestnut meal and roasted it to...

Have you figured out the cost of good dark roasted barley compared to the cost of chestnuts for a 5-6 gal. batch?

Deschutes did make a batch with chestnuts. Sold it in Portland branch pub. Chestnut Beer has it's own flavor as all specialty beers do. Many of my friends compare it to Dechutes Black Butte or Obsidian. If you only want a 2 % ABV beer you don't have to add any supplemental fermentables. The...

NUT ALLERGIES? Chestnuts are not a true nut, they are really a fruit. Some nutritional mags list chestnuts as very HYPO-allergenic Fresh chestnuts are perishable and need to be kept refrigerated to extent shelf life. Dried chestnuts will keep for months and are rock hard until reconstituted...

Remember FDA has set up 20 ppm as being GF. Some severly gluten intolerant individuals have reactions to much less than 20 ppm. Lallemand's yeasts are certified GF because they are grown on a potato starch based media and not a barley based media. The will even give you a letter of cerification...