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As with most things, I'm sure the problem is in the dose. Sweetening baby formula with it (eating it every day, multiple times per day, in early development stages) is way more problematic than a brew (which by definition will dilute the syrup) consumed a few times per week. But, it's something...

Anyone heard of this before? http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3346791/

I'd also be in on that.

mlstarbuck, great to hear of your success with paleo. I'm always intrigued to hear of the variety of chronic problems that clear up after switching to a paleo diet. igliashon, have you ever used dates in a brew before? If so, I'm curious how that turned out.

Interesting; must have been the homemade chips. That's a great looking brew. Anything you'd change if/when you brew it again?

There was a previous thread where folks called into question the need for the 24 hour chestnut mash, so I tried boiling and then steeping with enzymes in my latest IPA. Unfortunately, my boil resulted in a lot of unconverted starch particles, which eventually settled out in my fermenter, but...

Here's a good rundown of my view on traditionally prepared grains/legumes: http://www.marksdailyapple.com/soaked-sprouted-fermented-grains/#axzz1l4vByg73 , with some links to studies. I guess I wouldn't say they're definitely bad. I don't eat them because (a) they might impact gut health...

Igliashon, just curious: do you exclude all oils, or just the heavily oxidized industrial seed oils loaded with O6? Is coconut oil or olive oil out, too?

Not to hijack this thread and turn it into a discussion on the merits of paleo eating, but a few points in defense of my way of eating for about 3 years, and something that has really changed my life for the better: - The paleo diet/primal blueprint is a way of eating, not a religion. While our...

Update: Over the holidays I saw fresh chestnuts on sale, so chopped, dried in a food dehydrator, and then ground them in my corona mill. I tried exactly this: boiling for 15 minutes, then cooling to saccarification temp and adding enzymes. The answer to this question is a resounding no, it...

Garrettgordon14, I am a crossiftter, and I eat paleo as well. The short answer is no, I haven't seen anything on this board that is truly paleo, mostly because alcohol itself isn't paleo, and neither are the vast majority of ingredients. The closest you'll come to it is a combination of...

Did the pecan flavor come through at all in the amber?

If you click "Enter", the entire book is available online.

The manual: www.howtobrew.com Obviously, gluten free is different, but that has a great overview of the general procedure.

Agreed. I've left brews in the primary in excess of 6 weeks without resulting in any off flavors.

Won't 2#'s of oats add a considerable amount of body?

It would probably make sense to put the CO2 input down into the brew if the CO2 were bubbling away the whole time and the keg wasn't under pressure. (Like using an O2 diffusion stone.) But, once you turn on your CO2 input, the keg reaches pressure, and then the CO2 flow into the keg is...

I'm in Miami. I've tried a two different methods: 1. Put the carboy in a tub of water with 2 frozen 2 liter bottles (and two more in the freezer) swap the bottles from the freezer to the water every day. This is a bit of a hassle, but it works. Throwing a wet towel over it can work, too. 2...

Check out post #141: https://www.homebrewtalk.com/f164/gf-brewing-chestnuts-157826/index15.html (that thread is very long, but was very helpful for my chestnut brew) That being said, I don't see why you couldn't grind them first, and then dry/roast them. Seems like it might be a worthwhile...

Did you prep the pecans as described in the original post, or did that change? Curious to see how this turns out.