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What is the infection for? I know it’s not necessary for fermenting raw rye. I think the idea is so that the good stuff (lactobacillus) would have a head-start and dominate any bad stuff carried by the berries. Opinions seem mixed and perhaps if you distill it as soon as it attenuates there's no ne...

I've seen recipes call for yogurt/cheese making culture for lactobacillus when using raw rye. Is it not needed if you ferment quickly with DADY?

As an update; From the 10L I got 1250ml during the single run and cut down to 800ml product at 40%. I saved some 20% low wine cuts to throw in the next batch. It's now sitting on varying levels of oak cubes but is already quite tasty to me. Sweet and carries a lot of the beer flavors. I would say th...

My friends like fancy hazy, double IPAs not malty flavorful bitters, milds and traditional UK pale ales (read: warm and flat).

My batch size is dictated by what's left over from the beer process and I'm looking at experimenting. I take your point 1.25 gals is too small so I will pick one method (stripping or not) for the whole 2.5 and try the other next beer batch. Basically, I can only drink so much real ale before it goes...

Hi, I have 2.5 gal real ale ESB just out of the fermenter at 6.2% mildly hopped. I have an Anvil Foundry (10.5gal, 2800W) and an AlcoEngine small pot still. I'm shooting for a true eau-de-vie-de-beire and not trying to get a regular whiskey (thinking flavor retention). The AlcoEngine is pretty slow ...

Thanks all! Sorry was not clear about the cask; I condition [secondary] my ales in stainless casks and was wondering about whether to bother with this step for the ale that will be distilled. It basically is just a bit of corn sugar and the remaining yeast kicks off again just enough to carbonate to...

I've just finished fermenting a strong Fullers ESB clone (6.3%, not too hopped) and am going to try distilling half the batch (3gal) and cask condition the rest. I don't know if I should condition all of the beer and then distill it. Wondering if the secondary conditioning will in any way affect the...

Hi all, Started brewing real ale (British style cask) about a year ago and now hypothetically looking to try turning some of it into whiskey. I just brewed a Fullers ESB clone boosted a tad to 6.3% (closer to their bottle version). Now I'm wondering if I should cask condition it before distilling. F...