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I've recently drank a (delicious) gose + jalapenos in a small brewery , I asked the owner how it was made and he said that, after sanitizing with cheap vodka, he cut 4 peppers lenghtside so that the sseds were exposed but not free and added them to 20 L of freshly brewed gose.

While totally plausible that, as @Witherby reports, our brain "adjusts" with experience, I believe that smokiness can fade with time. I generally like smoked foods, so when at a beer festival I tasted Rauchbier from Bamberg I was pretty disappointed, it was really "too much" for me. The year...

Can they degrade starch also, and not dextrines only? That could be a explanation. I didn't dry hopped though, I trew 1g/L at 10 minute and 1,4g/L at flameout of Styrian Golding.

It could be, but by what? there is anything else (apart from amylase enzymes which seem unlikely to survive boil) that is able to convert starch into dextrins/sugars?

I searched in the scientific literature and I could only find that chestnut pulp contain some endogenous amylase enzyme and that its starch is somewhat more "resistant" to amylase action. So it doesn't seem impossible that some starch from the chestnut did not get converted and got into the...

I agree it is something unique to the use of boiled chestnuts (see later). I have boiled them for about 30 minutes, then peeled and crushed with a blender. Mashed at 60°C/140°F for 30 min for starch gelatinization * together with some malt , then added rest of strike water and grist. Chestnut...

Do you think boiling for 30 min. besore mashing and then 1 hour boil couldn't do that? Anyway, roasted chestnuts in late boil or even smoke dried ones are used by some breweries to give a slight smoked/roasted aroma.

And if you ever come back, between San Quirico and Pienza there is Brasseria della Fonte, one of italian best micro brewery... ;-)

I forgot to tell, i added some of that too at the end of the boil (and moss too). Small qty as per producer instruction (5g/hL, so 0,5g for 10L). That's another good idea to consider.

In other brews I raised the temperature to complete the fermentation but not in this one, since I have used S-04 other times and I never got more than 76% AA, so 73% wasn't particulary suspect: I have got up to 88% only with diastatic yeasts (BE134, WB06 -but not always...). Anyway this is a...

I don't even know if there are (and how much) enzymes in raw chestnuts, but having cooked them for 20 minutes I think there's none left anyway: I think 4 times malt should have plenty of diastatic potential. I didn't thought about altitude, but I agree it seems unlikey altitude can play a factor.

I write from Italy (Tuscany to be precise), but in the last years I live for a couple of months in Belgium. So you understand where I got the idea to begin homebrewing ;-) I realized that it is true that "beer do not exist: beers exist", and in that country i tasted so many styles I liked but...

I am trying to use one of the traditional produce of Italy (where I live), the chestnut . It had an very important role in feeding mountain populations until 1950s, and it is used by some craft breweries, sometimes as an ingredient , sometimes in the boil to give some flavours. So I have brewed...