SexPanther13
Well-Known Member
Well I homebrew to save money! I'm in college! haha
Well I homebrew to save money! I'm in college! haha
Jees, this brew is STILL bubbling away! I don't think I've had a brew ferment this long. Should I be worried about it being too dry?
I guess be careful what you wish for.
took some pictures, but I guess I'm too stupid to figure out how to post them. This beer looks (and tastes) so good, I wish I could show you guys. I'm on my thir one already. At this rate, my ten gallons will be gone by the end of the weekend!!! Just to resummarize, this is Northen Brewer's Tongue Spliiter recipe with all the grain re-placed by 20 pounds of chestnuts (1/2 medium, 1/2 light roast) and five pounds of honey. Scroll back to see the exact method and recipe. This beer is phenomenal.
On another note, does anyone know if I will damage my beer significantly if it's pressurized in corny kegs but at room temp for a few days? No light would get in because it's in the cornies, but I'm just not sure about the temp since it has been cold for so long...
Big temp swings aren't good for a beer. If it is just you pulling it out, letting it age, and putting it back in, you should be fine. What you really don't want is for it to vary in temp constantly for a long period of time. (ie cold (30F) in the morning and hot (70F) at night).
Temp swing off tastes can also be aged out in a constant temp environment, so you are safe either way.
Could a food processor do it?
How clear does the geletin get the beer? I added it this past Sunday and it's still as cloudy as it was before. Should I wait till it gets more clear before bottleing?
Glad the beer worked out Gonoles! My double IPA is good, but a little too sweet for my taste. It's also a bit too dry, so I think next time I make an IIPA I'll add back in a bit of sorghum for body. It's definitely drinkable though for sure!
My Black Lager (my first chestnut lager) is getting pretty darn good. Its color is too light to fit the category, but I expected that. Lee, the dark roasted chestnut flavor really comes out in it and it's a very light body beer. Quite nice. It tastes a lot like the liquor you have but much much lighter of course. I can't believe how much it tastes like chestnuts! I've been covering that up with hops I guess so with just the little Nobles it really is nice.
Now that I have capacity I'm going to work with the meal you sent. Took longer than I expected to get to it!......
On another note, does anyone know if I will damage my beer significantly if it's pressurized in corny kegs but at room temp for a few days? No light would get in because it's in the cornies, but I'm just not sure about the temp since it has been cold for so long...
Hi guys,
question For Lee.
I'm based in NZ and can only get my hands on either whole chestnuts or chestnut crumbs.
http://www.chestnut-traders.co.nz/products.htm
Which do you think would be the best to brew with?
I think the whole nuts will be cheaper but then I will have to chip them myself which may be problematic.
Cheers
Colm
Could a food processor do it?
I just cracked open one of my chestnut brews that I bottled last weekend, I know, I know, WAY too early, but I had to try it. Obviously too young, but not bad. Once the hoppiness calms down I think it will be quite tasty.
I cracked open one of my chestnut ales and I had very littel carbination. Is this normal? I used 5 oz. priming sugar, as I always use with my beers. After two weeks I would have expected more carbination. There was very little head and no residual carbination once poured. Any suggestions?
Lee, Thanks for the quick reply. I used 5 oz priming sugar for my 5 gallon batch. I have always thrown it into my bottling bucket and have had no problems. Also, the beer I opened was not cold, if that matters. I do remember a discussion on this thread about head retainers, I'll have to give that a try on the next batch. As far as the taste, it was still a bit "green," with some residual "fruit" flavors. I think it would be better when cold and aged a bit longer. My neighbor, for whom I made this beer, thought it was good.
We're already talking about the next chestnut batch!!
"Heat 5 gallons of water to about 160-170 degrees and add bag with chips to pot. Add pectinase and amylase per manufactures directions. Chestnuts are really a fruit and the pectinase will create a much clearer end product by dissolving suspended pectins. Add water needed to fill brewing pot. Allow to soak 12-24 hours [24 is better]"
My big question is this .... does the temp need to maintained at 160-170 for that whole time?
OK, I got my hands on some chestnuts and I'm going to try and give it a go this weekend.
I have a couple of questions before I start.
The chestnuts have been taken out of the green outer shell but are still in the brown casing does this have to be removed before roasting? should I crush/chip them before or after roasting?
The amylase that you are using, is it just alpha amylase or is it a mix of alpha beta and gluco?
Should I boil the chestnuts and water then reduce temp and add enzymes or just heat to the correct temp and then add them?
Thanks for your help
Colm
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