1. Actually there are traditionally brewed chestnut beer in France. Chestnuts contain less fat than other nuts. 2. You can extract the oil and use the remaining. 3. Nuts are expensive to use in mass production, grains are cheaper and more convenient. But we are homebrewers right? We can do...

oh come on! :)

If they sprout, then they should produce enzymes right? That's how grains proudce enzymes.

I want to experiment with malting nuts and add them in a recipe. Is it possible to make malted nuts at home? I made malted barley but I'm not sure about nuts. Did anyone try this? If yes, what are the advantages/disadvantages? Would they sprout and produce enzymes to convert their starches into...

I bought a pure almond oil and I will use it in an Imperial Stout for aroma. I didn't want the aroma itself, I wanted to use the oil because it's natural. I thought of aroma hop extracts were pure oil so it should be fine. Has anyone any idea about how it will effect the beer and how much per...

I brewed a Saison beer 3 weeks ago. Actually I had to, because my cooler is broken, I couldn't get it fixed and the room temperature is around 28C where I live in this season . It came out 1000 FG (Brewer's Friend told me it was going to be 1006) so it turned out a 6.5% ABV. I bottled it exactly...

I know, I know, yuou are absolutely right. It's just an obesession to stay within beer type values. :)

I want to brew a SMASH American IPA, but I got under the color values of the beer type as I don't use any Caramel/Crystel in my recipe. That got me thinking, is there an information about boil time and EBC? The boil off makes the beer more dense so it gives a color, but does heat also change the...

After two weeks I got an FG of 1007 which was way lower than calculated. Apparently it over-attenuated. I didn't want more attenuation so I bottled it. After a week of bottling I opened some bottles and it tasted very harsh, plastic-like, too bitter, stringent and slightly sulphury. The haze...

Which one do you think causes the grassy flavor? Fuggle or Golding? Fuggle is 4.5 but the Golding I've found here is 6.2 AA. I've read somewhere that dry-hopping with low AAs could give nasty flavors. But people dry hop with Fuggle. My mistake was using both of them, now I can't say which is...

OK thanks!

dry hop for how many days?

The one before I used 28g for 3 days and there wasn't enough aroma. Then I used 56g for 8 days, aroma was fine but there was a very harsh grssy flavor. Some experts say 3.8g/l and I got an advice to dry hop for 3 days so I raised it to 72 grams for 3 days in my next recipe. What do you suggest...

I'm trying to develop an English IPA recipe for months. I'm close to what I want but I still need to get rid of some flavors that I don't fancy. The problem is I can't find East Kent Golding in my country so I use straight Golding. I used both Fuggle and Golding in boil and dry hop because I...

It's really weird. This is the it started like 39 hours after pitching. It went super vigorous for a day, which I've never seen before, very frequent large bubbles. Then the next day it dropped to small bubbling once in 8-10 seconds and it's going like that since then. I mean I know I can't do...

OK, thanks for all the information!

Should I? It bubles fine atm. I got a spare US-05 that I can squeeze in, but hesitated to open the bucket when it already started fermenting. I had a stuck fermentation before (underpitched MJ Californian Lager, my first all-grain) but it's bubbling was way weaker than this so I thought maybe...

There was only foam leftovers from the aerration.

I gave it a hopeless vulgar shake today and It started bubbling after like 37-38 hours. I brewed 10 extract 8 all grain batches so far and it's the first time I saw fermentation lag this late. Weird!

Well I rounded it up, it was 24.6 when it started running off. I predicted it should be a little lower when it reached the bucket. It shouldn't be that high, right?