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The beer yeast really sounds promising thanks guys! Ive been using daddy yeast, I do all grain ferments, I never add sugar, and with my new still I built I can distill on grain. I am gonna do a big batch of high rye, thank you guys for the knowledge!!

I really like a strong "grainy" taste on a whiskey. Like johnny walker rye for example, it almost tastes like chewing on a handful of wheat.
I am wondering if you guys know of a yeast that will really bring that out, because I wanna chase that taste.

Thanks in advance!

Well good news, I stripped the first half of my barrel of slivovitz mash, and no burning! Half the still was full of sludge the consistency of apple sauce, along with stones Here is a foggy pic of the inside please to see no burning! PXL_20231009_235402194.jpg I hate sparging, and I want to get the ...

2x 1500 watt on the inside

....Hot water pipe insulation wrapped around the outside _copie-0_PXL_20231008_155827938.jpg Running vinegar through it to clean _copie-0_PXL_20231008_173404335.jpg Was able to get by with only a tiny trickle of water _copie-0_PXL_20231008_173448175.jpg To test if I could actually run on solids with...

Im going with a long leibeg condenser with a spiral so I can run with a trickle of water. started by soldering the spiral on the inner tube. PXL_20231002_232135309.jpg This is what it looked like after soldering, and washing the flux off PXL_20231003_002432991.jpg The outer tube didnt fit over the s...

Wow! Interesting. This is my first time working with peat, I guess I should've done more research!

Thank you all for your wisdom!

Well I have it aging on french oak. I made kind of a dumb mistake on the spirit run though. Some of the peat came over in the last few jars of hearts, which tasted real nice. In the beginning of the tails the peat really started to come out ,but not in a good way, just the smell made me want to vomi...

I'm doing stripping runs right now, and already I'm noticing the low wines are way smoother than when I made banana brandy with sugar.

Okay thank you!

I got some scraps of reclaimed american chestnut wood. I am gonna try to age something with it, I'm not sure what yet.

Do you guys think I need to season the wood?

Any guess on roughly how long and what temp I should bake it for? I couldn't any info online.

Thanks

Ok so I started the mash yesterday. The combination of banana and oats tasted really good, then I added the peated malt, and that was all I could taste. Hopefully peating it wasnt a mistake...

… The oats tied it all together and probably would for you … … Do you have any advice for working with oatmeal? I use “quick oats” from the grocery store in nearly all of my mashes. I mash it with the malted barley (same temperatures). Usually, I keep the oats at 10-15% of the grainbill and it’s a ...

I literally just did peated and amber malt with oatmeal. The amber gave it a taste like a dark bread. It is maybe my best yet. I could see banana working as well. The oats tied it all together and probably would for you. Go for it! Wow okay, thank you! Do you have any advice for working with oatmeal?

I just finished a pretty good sized run of banana brandy, and just threw in some french oak, its tasting pretty good white, so I'm excited to see how it turns out after a few months. Going forward, I want to get another run going, and I think it could be good with a little peated malt(I really like ...

Hello, I made this gin recipe loosely adhering to the botanical list for ungava gin, however I decided to also add in some of the traditional gin botanicals as well. The end result is something the louches like crazy, making it almost like drinking milk when poured over ice. Ive tweaked the recipe t...

I've been dabbling in this hobby for almost a year, thought it would be a good experience to join this forum if you all will have me