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. Fun stuff!
From real ale to whiskey
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Re: From real ale to whiskey
Welcome.
You might read up on distilling hopped things. Normally distillers beer is un-hopped. Try it anyway, who knows you might like it.
You might read up on distilling hopped things. Normally distillers beer is un-hopped. Try it anyway, who knows you might like it.
:)
Re: From real ale to whiskey
And you'll certainly get more bang-for-your-buck taking it to the cask after distilling, but some have said wood on their low wines helps, so maybe?
Regardless, it'll be a lot smaller after distilling so takes up a lot less storage space. That's one of the reasons I like distilling over brewing (plus it's self-disinfecting at cask strength.)
But with our small equipment and batches it's fun to experiment! Report back with what you try.
Regardless, it'll be a lot smaller after distilling so takes up a lot less storage space. That's one of the reasons I like distilling over brewing (plus it's self-disinfecting at cask strength.)
But with our small equipment and batches it's fun to experiment! Report back with what you try.
Re: From real ale to whiskey
Boiler makers in your future.
Jake over at Rogue does a nice (or at least a better) job taking their Dead Guy Ale and turning it into Dead Guy Whiskey.
Jake over at Rogue does a nice (or at least a better) job taking their Dead Guy Ale and turning it into Dead Guy Whiskey.
Trample the injured and hurdle the dead.
Re: From real ale to whiskey
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 1.2 vols (no force carbonation) and not for flavor induction. I can't really think that would make a difference.
Also, I am going up the Oregon coast next month so perhaps I'll try to stop my Rogue and ask! Thanks for the tip. I also hope to hit Westward in Portland which does a few beer whiskeys. I was inspired by my old local brewery Adnams that uses real ale to create Spirit of Broadside.
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 1.2 vols (no force carbonation) and not for flavor induction. I can't really think that would make a difference.
Also, I am going up the Oregon coast next month so perhaps I'll try to stop my Rogue and ask! Thanks for the tip. I also hope to hit Westward in Portland which does a few beer whiskeys. I was inspired by my old local brewery Adnams that uses real ale to create Spirit of Broadside.