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In this Discussion
- Curators_Reserve November 2017
- DonMateo July 2020
- FloridaCracker June 2020
- FullySilenced September 2016
- grim July 2020
- jacksonbrown September 2016
- Knafs September 2016
- punkin July 2020
- richard July 2020
- Sam July 2020
- Smaug June 2020
- Unsensibel September 2016
- zymurgybob September 2016
Comments
Just an update. Well I am doing the stripping run of my rye with toasted rye whiskey and this thing tastes like a light chocolate rye. Its very hard to describe how it tastes. I mean it tastes great and its definitely a rye whiskey but the 10% toasted rye gives it a chocolate type of touch. I don't know if any of you guys have tried 90% cacao or even 95% but its like that. Just a touch. I am going to put it on French oak so as to not over power the ryes with vanillas. Fingers crossed.
Kinda off topic but I did a run of Derek's Pumpkin Spice Moonshine and will say that I am VERY happy with the results. Perfect blend of spice with just a hint of pumpkin.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
We are planning on knocking out a bunch of crazy whiskey over the next two months.
Smoking rye malt with citrus wood
Smoking rye malt with sassafras, birch, and a number of other botanicals.
Dark roasts in a few different variations.
You selling on line yet?
StillDragon North America - Your StillDragon® Distributor for North America
There is an interesting Webinar by Crisp Maltsters from the UK on the use of alternative/speciality malts if anyone is interested.
https://www.youtube.com/watch?v=x72lRZ4aAyA
Watched it the other day. It’s one of the best distilling webinars I’ve ever watched.
I was quite surprised by the high percentage of speciality malt in the mash bill at the Holyrood Distillery as personally I have never pushed it above 10%. I imagine they must have fun lautering with 30% chocolate in their mash bill.
I just watched this video and its really good.
What stuck me is the limitations that the distilleries there have to work with. It doesn't give them a lot of flavors to explore.
We don't bother lautering. That's why we ferment and distill on grain. Yes, even malt whiskies.
I did a mash yesterday with 45% flaked oat.
Good luck lautering that. It's as bad as rye. The end result into the fermenter is a thick porridge.
We've got a heavy peat malt whiskey on deck for next weekend - we'll be mashing and distilling on the grain. I'll be hammer milling the malt. Heresy, I know. But, it works.
@grim After your last comments I did a heavy smoked stochastic at about 35% smoked. The white whiskey was almost too heavy but its mellow ingredients out in the barrel nicely. I don't think it's an evert day type of whiskey as its very intense but it is a nice mellow ingredients type of drop. Thanks for the pointer. Your a winner. I don't later either ferment on grain. I just got my bain marie boiler working so now I have more options.
@grim Can I please ask a stupid question ..... how do you get it out of the fermenter when its a "thick porridge" or similar. For sure it has to clog the outlet. What diameter do you have.
2”
We use lobe pumps to move mash.
Well I finally managed to find a craft malster here in Argentina and get a decent supply of malted Rye and the guy will also do runs of Triticale so I getting in touch with the farmer who had a spare 90 tons of triticale.
As well too I dont know where this belongs but I finally got my Bain Marie boiler from my mate and I have run it 3 times. (sorry its not SD but I cant put it in my suitcase). Thanks to all the brains trusts here on instructions on how to run a BM still. Now it opens up a world of great whiskeys I can make. I would post a foto but its against the rules and the design was done when my tank making mate and I were completely smashed on fine whiskey. But it works.
I'd like to see it. Home made projects don't break the rules as far as i know, just not promotion of competitors products here.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Ok mate. Its just something my mate knocked together.