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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.

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)

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.

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.

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.

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 ?

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.

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.