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I wouldn't worry about it, give it at least 24 more and then take a hydrometer reading. If it's still the same gravity then repitch.

What fermentables did you have in there?

Thanks, that's good to know, I just assumed it was all the same. I guess I'll just have to do it all trial and error.

I was going to create an English Ale. I want it bitter but not IPA bitter.

Nevermind I found something.

So I'm trying to calculate hops for a beer I'm just making up and I need some comparison examples for IBU to bitterness in real life, because it's just a number. Can anyone list some common beers and their relative IBUs to give me an idea of what kind of bitterness I'd be getting into? Or link...

That sucks. Move up one state and brew in Kansas.

Is that yeast in the kit really gluten free?

That's funny, why did you leave it in the tube?

I did mine in two five pound mesh bags in a 2.5 gallon kettle. Bad idea IMO. The chestnuts swell up pretty good so they didn't get very good contact with the water/enzymes if they were in the middle of the bag. I would suggest using a very large bag if you have one in a very large pot. That way...

Well I heated it back up to 145F for the last hour. I tried to filter it through a thin cloth into my brew kettle, and I think that might have grabbed some of my sugars because it was too fine. If I do it again I think I'm just going to get a large mesh bag and do it BIAB style. I really need...

I just used like a 1/4 cup of corn sugar and candi sugar boiled down and let it go for about 30 hours until it calmed down. My batch is bubbling away right now. I'm sure it will turn out fine. Has anyone else's Chestnut only brews turned out alright?

Well the Chestnuts should provide the flavor hopefully. They sure gave it a lot of color.

Ok so I don't think I got the best conversion on my chestnuts, I soaked them for 12+ hours with amylase and pectinase but I couldn't keep the temp up at 140-150 and I couldn't be around to heat it up when it dropped down. It never went below 120 F but it usually wasn't in the ideal range. You...

lol, thanks for the confident remarks. I'll settle then.

Just the Chestnut chips and the corn sugar and candi sugar. It was all experimental so I didn't know how much I was going to get from the chestnuts. Maybe I should have soaked them for 24hours at 150 degrees F.

I'm making a gluten free strong belgian ale and I used roasted chestnuts. I don't know what amount of sugars I was supposed to get out of the chestnuts even with 12+ hours soaking in amylase enzyme but I obviously didn't get the conversion I was looking for. Anyways my SG is at .1060 I...

Well fellas, I just started soaking my chestnut chips for my Strong Belgian. I also have my starter in the pantry bubbling away. Tomorrow afternoon should be fun!

So Lee, is there any way you would discount the chestnuts if I decided to keep brewing with them? And also how long will they stay fresh? If I were to order a bunch and leave them stockpiled in my closet would they make it very long?

Well the person I'm making it for won't be back to the states until June so I should have plenty of time. :)