A dubbel and a braggot. Got it from a home brew friend that wanted to clean out his kegs avid wasn't getting them anymore. Made a really good whiskey but imho isn't worth the effort to make from scratch
@Unsensibel said:
A dubbel and a braggot. Got it from a home brew friend that wanted to clean out his kegs avid wasn't getting them anymore. Made a really good whiskey but imho isn't worth the effort to make from scratch
Thank you... trying to explore things and develop my skills from the simple sugarheads...
@EZiTasting said:
Thank you... trying to explore things and develop my skills from the simple sugarheads...
If you know some home brewer, it pays off to join a mashing session. Compared to beer, mashing for whiskey can be done "lazy" as you don't need the boiling.
I've used some coopers malted ale goo, dex, and some peat smoked malted barley to make a 25 litre whisky wash.
Took about a week to ferment. Stripped it through my pot still and then did a spirit run through the pot with tight hearts cut then aged it on toasted chips for a week then realised i'd put too many chips in (double what I should have used). So I strained the extra chips off and let it sit for another week. I thought it seemed a bit oaky, but when friends tasted it, they loved it. Very smooth with a smokey aged taste. They originally thought it was a good 7 year scotch haha
It was a bit of mucking around, a little expensive for the goo, had to mill the barley (with a nutribullet....) and I squeezed out the spent barley by hand but the result was pretty satisfying for a first time.
Would I do the same again? Maybe not right now. I want to try a UJSSM or cfw and see how they compare when aged on toasted oak.
I'm very much a novice, but that's my experience. Hope the info is of some use.
@Unsensibel - yes that's a great idea but I little more difficult to execute... still looking for people doing home brews up where I live (regional town Far north WA) but I am looking!!!
@ClubNed - haven't done UJSSM but have a CFW on oak (3months now) looks great, haven't tasted it yet! Too chicken... want to make sure it's good-good before diving in to it... had suggestions of min 6 months butt then there's also other suggestions... much much shorter suggestions...
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StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
Ive been to Wychwood Brewery several times. Love that place. Also the home of Brakspear these days
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
Silly Questions Department:- has anyone used home-brew style beer to make a Whisky? What did you try and how did it end up?
A dubbel and a braggot. Got it from a home brew friend that wanted to clean out his kegs avid wasn't getting them anymore. Made a really good whiskey but imho isn't worth the effort to make from scratch
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
Thank you... trying to explore things and develop my skills from the simple sugarheads...
If you know some home brewer, it pays off to join a mashing session. Compared to beer, mashing for whiskey can be done "lazy" as you don't need the boiling.
I've used some coopers malted ale goo, dex, and some peat smoked malted barley to make a 25 litre whisky wash. Took about a week to ferment. Stripped it through my pot still and then did a spirit run through the pot with tight hearts cut then aged it on toasted chips for a week then realised i'd put too many chips in (double what I should have used). So I strained the extra chips off and let it sit for another week. I thought it seemed a bit oaky, but when friends tasted it, they loved it. Very smooth with a smokey aged taste. They originally thought it was a good 7 year scotch haha
It was a bit of mucking around, a little expensive for the goo, had to mill the barley (with a nutribullet....) and I squeezed out the spent barley by hand but the result was pretty satisfying for a first time. Would I do the same again? Maybe not right now. I want to try a UJSSM or cfw and see how they compare when aged on toasted oak. I'm very much a novice, but that's my experience. Hope the info is of some use.
s
@Unsensibel - yes that's a great idea but I little more difficult to execute... still looking for people doing home brews up where I live (regional town Far north WA) but I am looking!!!
@ClubNed - haven't done UJSSM but have a CFW on oak (3months now) looks great, haven't tasted it yet! Too chicken... want to make sure it's good-good before diving in to it... had suggestions of min 6 months butt then there's also other suggestions... much much shorter suggestions...