TheMechwarrior wrote:There's no shortcut to experience I'm afraid.
All my comments are made with single malt in mind.
You'll need to experiment with different mash/sparge protocols, yeast strains, still operation, cuts ranges, low-wines & high-wines policy, barrel policies, aging environment etc
Think of starting in that order, produce a beer with a similar character to the whisky you want to make. If you don't know what I mean then you'll just need to start the journey and gather the experience and knowledge as you go. Once you've done a few mashes and you know what you do and don't like your on your way.
Don't try to copy someone else, you'll fail. You're not them, you are you. Embrace your uniqueness.
There is no right or wrong way, just different ways to get there.
Have an end goal of characteristics in mind and then begin.
Cheers,
Mech.
Thank you, I think.
When I drink beer (not very often) I choose the lemon or lime infused light beers. I find them refreshing and easy to drink ... problem I have is they make me feel bloated.
As I've just started my Whisky journey, trying to figure out what I like and don't like - I feel that they aren't necessarily in correlation! To explain myself, lemon beer (say Han Radler or Millers Chill) are nothing like the Whisky I like (examples of Whiskies I like: Balvenie Double wood, GlenLivet, Lagavulin or Limeburners)... Granted, these vary quite a bit from one another ...
Am I misinterpreting your comment above?