Aussiedistiller, Home Distilling, Moonshine, Home Brew

Sounds awesome. I think I asked but what yeast you using?

On the topic of yeast I didnt answear your question about stripping flavour with a finishing yeast.
I think once the majority of the fermentables are used up with the main yeast, the flavour is in there. The finishing yeast just eats the last bit of fermentables and ads the extra abv its just that last bit is low on flavour.
It doesnt eat up the flavour produced by the main yeast.

bluc wrote:Sounds awesome. I think I asked but what yeast you using?

We wanted to order S-05... but I have read this one back to front and it has no reference to S-05. so not sure if it is the same...

Thats the bourbon one I used in last batch. Finished nice and low at 1.008 :handgestures-thumbupleft:

bluc wrote:Thats the bourbon one I used in last batch. Finished nice and low at 1.008 :handgestures-thumbupleft:

well then, I'll keep it going for a while longer! House is a steady 22-24 degrees, seems right up this yeasts 'ally' ...

For people that do a lot of peated scotch type whisky is there a rule of thumb for moving between different peat level in grain? Eg x amount of heavy peated malt = x amount of medium or light peated malt?

I like the ratio I used 6kg peated to 10kg non peated(not even sure what level peated it was) but think if I buy a sack of heavy peated it will go further..

I have been doing all peated lately, I also do straight unpeated and blend the 2 if I want something less smokey. :handgestures-thumbupleft:

Yea good idea prob be just as easy to repeat consitently to :handgestures-thumbupleft: did you end up getting your conical tas?

Looking back at my grain order it was bairds medium peated..

Mash thickness, I can't remember. Thick but not as thick as the 11% Russian Imperial Stout I make sometimes :)

I use 3V with an SS Brewtech Mashtun. I have a RIMS tube but haven't set it up yet, so I do a 2 step mash at 62 and 66 degrees by adding hot water half way through. Came out at 1.075, I'll be using Safspirit Whiskey Yeast.

Haven't figured out what I'm gonna do for the ageing process yet.

bluc wrote:For people that do a lot of peated scotch type whisky is there a rule of thumb for moving between different peat level in grain? Eg x amount of heavy peated malt = x amount of medium or light peated malt?

I like the ratio I used 6kg peated to 10kg non peated(not even sure what level peated it was) but think if I buy a sack of heavy peated it will go further..

I've just mashed a full bag of heavy peat by itself. Can you have too much smoke? 8-}

pat_00 wrote:Mash thickness, I can't remember. Thick but not as thick as the 11% Russian Imperial Stout I make sometimes :)

I use 3V with an SS Brewtech Mashtun. I have a RIMS tube but haven't set it up yet, so I do a 2 step mash at 62 and 66 degrees by adding hot water half way through. Came out at 1.075, I'll be using Safspirit Whiskey Yeast.

Haven't figured out what I'm gonna do for the ageing process yet.

Awrsome thanks.

tipsy wrote:

bluc wrote:For people that do a lot of peated scotch type whisky is there a rule of thumb for moving between different peat level in grain? Eg x amount of heavy peated malt = x amount of medium or light peated malt?

I like the ratio I used 6kg peated to 10kg non peated(not even sure what level peated it was) but think if I buy a sack of heavy peated it will go further..

I've just mashed a full bag of heavy peat by itself. Can you have too much smoke? 8-}

Starting to think no :D dont know how I missed peated whiskey for all these years. :angry-banghead:

bluc wrote:dont know how I missed peated whiskey for all these years. :angry-banghead:

Same here...I thought I just didn't like Scotch, seams I shouldn't have been trying Johnny Walker Red :teasing-tease:

:text-+1: :law-policered:

Yeah, I might have chickened out at only 30%. The sack of Bairds heavily peated smells like a swampy bushfire though, wonder how much will come across to the final product.

Medium carries over well, man that mash smelt good. Like a real heavy cigar. Shed smelt awesome. And looks like the choc malt complements it real well also :handgestures-thumbupleft:

I have used 6kg biards ale and 2 kg medium peat smoked malts. BIAB method.
No strip and thru 4 plates
Wasn't that fussed with it for the first 18months, really overpowering peat taste.
Recently re sampled it and man is it good at 2yrs old on the rocks. The flavour has really developed well.
Will do this recipe again soon.

After 2 years :scared-eek: i struggle for 6 months :laughing-rolling:

bluc wrote:After 2 years :scared-eek: i struggle for 6 months :laughing-rolling:

Most of my stash i drink is all over 2yrs old now. I have rum 4.5yrs old.
I used to think 6 months age was awesome. Once you break through the 2 yr mark you will notice a difference