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Unfortunately gelatin isn't an option, as I am a vegetarian and gelatin is animal derived. Is there anything else I could clarify with?

How much nutrient should I add?

Yes, I was thinking if I was to make a small wort for the starter I'd use a half handful of roasted chestnut chips and soak them for 12 hours with a pinch or two of amylase enzyme to free them up. I am just wondering if this mini wort is necessary or if the sugars in the corn sugar and candi...

Well I was going to use brown sugar until I learned that might leave a molasses flavor. I'm trying to mimic a strong Belgian Ale, and I don't know if molasses would go well with that.

I'm going to make a starter for a chestnut beer I'm doing for a gluten intolerant friend of mine. The fermentables I'm using are corn sugar, Belgian Candi sugar, and of course the chestnuts which Wikipedia says this of: "Their carbohydrate content compares with that of wheat[35] and rice...

Ok, so to make a starter for my GF Strong Belgian Ale I was going to add a little of my candi sugar, and a little of the corn sugar to give it a feel for the fermentables it will be encountering during its life span in my fermenter. I'm wondering if the sugars from the chestnuts are simple...

Ok thanks guys, other things I was reading were making it sound more complicated than that.

So I'm going to do a strong Belgian Ale, and I am going to use Wyeast 1388 Belgian Strong Ale. This says it has a low flocculation. All of the other yeasts I've used were high flocculation. First of all can someone clarify what flocculation even is, because I have a general idea but I feel...

Forrest, you need an option for cheaper shipping. All I wanted to order was 1oz of amylase enzyme and you still want to charge me 7.99 for shipping!? Give me a break, you could probably fit that in an envelope and send it US mail. I'll even pay you for the stamps.

Thanks Lee you've been a huge help. So what would you use instead of brown sugar? I feel like corn sugar won't really add any character to my beer so I was looking for character in the brown sugar. But I don't know if molassas is what I'm looking for.

Alright, I just wasn't seeing it on my normal brew supply sites, I'll just have to dig a little deeper.

Well I'm trying to mimic a strong Belgian ale. Here is what I'm thinking of using for a 5 gallon batch: 5 lbs medium roast chestnut chips 5 lbs Brown Sugar 1 lb Belgian Candi Sugar (Amber) 1 oz Sterling hops (full boil) I want to use a Belgian ale yeast strain so I just wanted to make sure...

Where do you find pectinase?

Also, is Irish Moss GF? I don't know if that's a dumb question but since I don't have a gluten intolerance I don't know.

Ok fellas, are there any yeasts that don't work well with chestnuts that you have discovered? I am going to try to do a strong Belgian ale with medium roasted chestnuts, but I want to make sure Belgian Ale yeast would work for it. I think I've read that some strains don't like sorghum very much...

Hey guys, I've been reading through this thread and it's pretty interesting. I've never done gluten-free but I have a friend who is gluten intolerant so I told her I would do some research into it and make a batch for her. I am pretty sure I am going to use chestnuts because you all make them...