Hello and a big thank you.

[Scurrillous]

I am in the middle of my final stripping run on what hopefully will be an excellent Scotch Whisky. I cannot count the number of times I have referred to this forum for advice and confirmation.
Tonight was a real thrill for me as I lit up a teaspoon of heads and watched the blue flame until I finally extinguished it in the bathroom sink. I had 500 ml of 57% alcohol from my mash and I thought it would burn forever.
Thank you all for giving me this experience.

[pounsfos]

Glad you are enjoying yourself

so many things to make, so little time aye

Good luck on youtr travelks and remember, if you need help, just ask (but search first)

[rgarry]

Enjoy. What was your grain bill? I'm going to do 7 lbs 2 row, 3 lbs peated for 5 gal wash. Figure that's a good starting point.

[Scurrillous]

Yes pounsfos; I am doing major searching. It is what has allowed me to get where I am now. Funny thing is; the more I search, the more I need to search more. I keep learning the damdest things.

Hi rgarry. I did 5 lbs Gambrinus 2-row and 5 lbs peated. I think my result is too heavy on the peat so your plan sounds like what I may try next. I have about 10 gallons of my five and five fermenting right now and it should be ready in a day or two. I will run it through and hope I can do slightly better than my first attempt.
This evening I ran 10 bottles of 30 year old plum wine through and the results were disappointing. The corks were dry and I was not able to pull them without breaking them.
(Actually I was hoping to bring that subject up somewhere here on the forum but I know it does not belong here. Just rambling.)
My first batch of scotch was very successful I thought. Every day it gets better to my nose and I knocked a small portion of my spirit run back to 40% to sip on. It tastes pretty good to me even after two days but it is a little heavy on the peat I think.

[rgarry]

I need to free up some buckets. I have 20 gal of various beer fermenting. Need to cold crash, then keg and then buckets a plenty.

[Scurrillous]

Glad your buckets are full !
I have two on the go right now and in a couple of days they will be making their way down the worm.
What is cold crashing ?

[rgarry]

When your making beer, if you cool the beer in the frig for 1-3 days, most of the suspended particles fall to the bottom. You get a super clear beer this way. I let all my beers sit for a month, cold crash, then keg or bottle.

[Scurrillous]

Ah. thank you.
Cold crashing. Another new concept for me.

I finished my second run of whisky a couple of days ago and I think it will be better than the first. I am starting to learn to make cuts. (I think I had beginners luck with my first one )

But anyways, I have never brewed beer before and I thought I should at least see what kind of beer I got from my mash so I poured out one bottle per mash. The bottle from the first mash is sitting in the refridgerator and the bottle from the second is sitting on the countertop. I added about a half teaspoon of sugar to both before bottling. It sounds like I should let the countertop one sit for a month before I cold crash it. Yes ?
In the meantime the bottle in the fridge is tempting me to taste it so I will see what a half and half two row with peated barley will taste like. I don't anticipate anything spectacular.