StillSmart

Easydrinker wrote:

eattheliving wrote:Hi al,

doesn't time fly when your waiting for the ageing to finish.

so I have just taken my spirit from the oak after a month.

the question now is do I thin to 40% immediately or wait awhile ?

cheers all

oh nearly forgot.

picking up my 25kg of marris otter on Friday it works out at £27 incl vat.

cheers all

If you have finished the aging,then only diluting,any filtering and bottling stand between you and the finshed product.
Slainte!

Oh,an after thought,these days I tend to poke a few shards of Oak into anything like this which is bottled.

It doesn't hurt,and may well help.

Robert.

thanks Robert.

just picked up my 25kg malt for round 2 of the whisky trial

will post my progress

mate.....I thought 62degC (aka 60-65) was 'the sweetspot' for a maltmash and that anything over high 60's made the malt go bitter prior to ferment So, I would love to know how such compares to what you've done here, but as I am too much of a spendthrift (in Aus) to 'waste' purchased maltgrain all i can ask is you may consider.

No matter, good on you for going the distance and I hope your final quaff product will do these efforts proud.

Frank wrote:mate.....I thought 62degC (aka 60-65) was 'the sweetspot' for a maltmash and that anything over high 60's made the malt go bitter prior to ferment So, I would love to know how such compares to what you've done here, but as I am too much of a spendthrift (in Aus) to 'waste' purchased maltgrain all i can ask is you may consider.

No matter, good on you for going the distance and I hope your final quaff product will do these efforts proud.

hi Frank,

thanks for the advice.

I will post when I have a taster session

I believe the best temp will be that which maximises fermentable sugars.

I am researching a good malt whiskey recipe st the moment... so I will be joining you real soon and giving it a go !