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Flavor through 4 plates.
Posted:
Sat Feb 20, 2016 4:56 pm
by gooie
I know there has been quite a few threads on this so forgive me for going over old ground but I have just done a peated whiskey through my 4 plate bubbler and was expecting more flavor out of it.
Mash was 5 kg of bairds heavy peated malt, added 2 kg of sugar and fermented with lowans and safale. Mash and ferment went well, ended up with 25l of 7.5%.
Single run thorough the bubbler. Took off the first 100ml one drop at a time, closed the reflux valve till i got a toothpick stream and sat on 92% for most of the run; then % slowly dropped down and I collected till 30%.
I don't seem to be getting much flavor out of the hearts section and it wasn't till it dropped down below 85 to 80% that I detected even a hint of peat. Tails are peat city.
This was my first time trying a malt whiskey so I am not sure if what I am getting is right. Can I expect to see more flavor after I cut and oak?
Thanks in advance,
Charlie.
Re: Flavor through 4 plates.
Posted:
Sat Feb 20, 2016 10:01 pm
by Darwin award
First off, I haven't had the bubbler long, so you can take or leave my advice with no risk of offense :D , but, I'd be going into the tails of when you do the cuts....to keep the flavour, the mankiness will go away with time and it should mature into something tasty....
Re: Flavor through 4 plates.
Posted:
Sat Feb 20, 2016 10:11 pm
by bayshine
im not so sure on to much tails but oak and time will bring out the whiskey flavor :handgestures-thumbupleft:
Re: Flavor through 4 plates.
Posted:
Sat Feb 20, 2016 11:07 pm
by Sam.
The peat will come out more after time on oak :handgestures-thumbupleft:
Re: Flavor through 4 plates.
Posted:
Sun Feb 21, 2016 7:12 am
by the Doctor
Bairds heavy is one of my favourite grains... I usually run a pot strip run followed by a 2 plate spirit run. Plenty of flavour and aroma, nicely balanced by spirit warmth.
Doc
Re: Flavor through 4 plates.
Posted:
Sun Feb 21, 2016 2:06 pm
by Crusty
the Doctor wrote:Bairds heavy is one of my favourite grains... I usually run a pot strip run followed by a 2 plate spirit run. Plenty of flavour and aroma, nicely balanced by spirit warmth.
Doc
Do you prefer 2 plates over 4 plates for peated Whisky these days Doc?
4 plates for a lighter less flavored product that ages a little quicker?
Re: Flavor through 4 plates.
Posted:
Sun Feb 21, 2016 10:11 pm
by the Doctor
Crusty wrote:the Doctor wrote:Bairds heavy is one of my favourite grains... I usually run a pot strip run followed by a 2 plate spirit run. Plenty of flavour and aroma, nicely balanced by spirit warmth.
Doc
Do you prefer 2 plates over 4 plates for peated Whisky these days Doc?
4 plates for a lighter less flavored product that ages a little quicker?
Yes mate the last few barrels of Belle Epoch (Hebridean style) which we laid down were 2 plate finish... but a touch more centre cut. I am still doing my other two whiskeys with a 4 plate finish ( they are a more Irish style )...both work well. but the Bairds heavy is better with 2 plates..when i ran it through 4 plates i lost a fair bit of the peat and at $68 a sack for grain..it was a bit of a waste.
Doc
Re: Flavor through 4 plates.
Posted:
Mon Feb 22, 2016 7:27 am
by gooie
the Doctor wrote:Crusty wrote:the Doctor wrote:Bairds heavy is one of my favourite grains... I usually run a pot strip run followed by a 2 plate spirit run. Plenty of flavour and aroma, nicely balanced by spirit warmth.
Doc
Do you prefer 2 plates over 4 plates for peated Whisky these days Doc?
4 plates for a lighter less flavored product that ages a little quicker?
Yes mate the last few barrels of Belle Epoch (Hebridean style) which we laid down were 2 plate finish... but a touch more centre cut. I am still doing my other two whiskeys with a 4 plate finish ( they are a more Irish style )...both work well. but the Bairds heavy is better with 2 plates..when i ran it through 4 plates i lost a fair bit of the peat and at $68 a sack for grain..it was a bit of a waste.
Doc
Thanks for that Doc. Still have 20kg of grain left so I might try the pot strip followed by a 2 plate run.
How my oak are you using on your peated whiskey?
Re: Flavor through 4 plates.
Posted:
Mon Feb 22, 2016 8:01 am
by gooie
What's the consensus on a single run but dropping back to three plates?
Re: Flavor through 4 plates.
Posted:
Mon Feb 22, 2016 11:21 am
by Crusty
the Doctor wrote:Crusty wrote:the Doctor wrote:Bairds heavy is one of my favourite grains... I usually run a pot strip run followed by a 2 plate spirit run. Plenty of flavour and aroma, nicely balanced by spirit warmth.
Doc
Do you prefer 2 plates over 4 plates for peated Whisky these days Doc?
4 plates for a lighter less flavored product that ages a little quicker?
Yes mate the last few barrels of Belle Epoch (Hebridean style) which we laid down were 2 plate finish... but a touch more centre cut. I am still doing my other two whiskeys with a 4 plate finish ( they are a more Irish style )...both work well. but the Bairds heavy is better with 2 plates..when i ran it through 4 plates i lost a fair bit of the peat and at $68 a sack for grain..it was a bit of a waste.
Doc
Awesome Doc.
Thanks for the tip.
Cheers.
Re: Flavor through 4 plates.
Posted:
Mon Feb 22, 2016 11:23 am
by the Doctor
Thanks for that Doc. Still have 20kg of grain left so I might try the pot strip followed by a 2 plate run.
How my oak are you using on your peated whiskey?
4 months on bubbler using shiraz oak ( to add colour ) then into 226 lt Barriques ( French )for 4 to 6 years.. then a few weeks rest under bubbler before bottling.
Doc
Re: Flavor through 4 plates.
Posted:
Mon Feb 22, 2016 7:22 pm
by res
Thanks for the insight Doc :handgestures-thumbupleft:
4-6 years is quite a while, for me to wait :wtf:
It seems like an inevitable trade off when aiming for fuller flavor: less plates, more congeners (good and bad)= fuller flavor but longer maturation?
More plates, less flavor, but faster maturation. :think:
Oh well, good things come to those who wait. o:-)
Re: Flavor through 4 plates.
Posted:
Tue Feb 23, 2016 8:54 am
by WTDist
I would prefer to drink a bottle with more flavour and that has aged for a long time. sonething i might not b able to do 8-}
Re: Flavor through 4 plates.
Posted:
Thu Feb 25, 2016 2:47 pm
by tipsy
gooie wrote:What's the consensus on a single run but dropping back to three plates?
I've done this with a UJ type drink. At first it tasted tailsy but after 12 months on oak it turned real nice.
Re: Flavor through 4 plates.
Posted:
Mon Dec 18, 2017 8:48 pm
by Mormash
the Doctor wrote:Thanks for that Doc. Still have 20kg of grain left so I might try the pot strip followed by a 2 plate run.
How my oak are you using on your peated whiskey?
4 months on bubbler using shiraz oak ( to add colour ) then into 226 lt Barriques ( French )for 4 to 6 years.. then a few weeks rest under bubbler before bottling.
Doc
Sorry to bump an old thread but I'm really curious as to what the doc is talking about here as I don't understand what he means when saying "4 months on bubbler" and "then a few week rest under bubbler."
Could somebody enlighten me?
Re: Flavor through 4 plates.
Posted:
Mon Dec 18, 2017 8:54 pm
by bluc
Think he means his aeration system :-B
Re: Flavor through 4 plates.
Posted:
Tue Dec 19, 2017 3:26 pm
by Mormash
bluc wrote:Think he means his aeration system :-B
Yep that must be it. Thanks bluc I hadn't heard about that method until now.