Re: Whiskey Notes
- Hi bbr
Experiments are going, since I have two batches of peated
malt/DME/Dextrose fermenting with Prestige´s whiskey yeast. I plan to
add one table sp. of butter to the still at the stripping run and also
age using heavy toasted french oak; but about how it went may take a
while, because I´m planning to age several months.
P.D. Next yeast to try for Scotch/Irish whisky will be Edinborg
Scottish Ale from white labs, so if anyone have self experimental info
about it, please let the group know.