CoGRedeMptioN wrote:Any updates on these 2 discussions?
I've tried 5 different recipes to date.
First was 50/50 medium peated malt/ale malt which went in to a barrel that we bought new and then filled once with bourbon (from a corn mash). It lasted 18 months in the barrel before we empited it.
Tried an all heavy peated malt which does pack a decent peat punch.
40/40/20 mix of medium peat/smoked/heavy peat
40/30/30 ale/rye/smoked
35/35/30 heavy peat/medium peat/dark malt extract
All very different but all very nice.
We've also distilled IPAs and IIPAs but each timer the resulting spirit contains quite a strong musk lolly flavour/aroma. It does dissipate a little with age and oak but I find it weird and not to my taste.
Still have 25kg of heavy peated malt which i plan on using up soon. I wasn't overly impressed with these spirits fresh but age and oak changes them completely and 2 years down the track i am getting in to them a lot. I can now really see the potential and have slowed my beer consumption down to allow me a tipple more often. Yet to try hungarian oak but am curious as to how this imparts flavour. Also planning on playing around with oak from wine to see what impact that has. Lots of fun and like beer I'm learning a lot. The still dragon still is just so easy to use and the mate who owns it has really worked out how to use it to get the best flavour in to the spirit. Gin is on the list of things to try.