Hey All,
I have been a big fan of whisky, not so much bourbon but Australian, Japanese and Scotch Single Malts have all been a big winners for me. I typically only ever drink them as sippers neat.
Can anyone recommend me a couple of good starting bottles I should look at to see if I really like them? And can be bought in Australia? (Easily enough)
Any recipe ideas for a light/medium toast no char barrel?
In my haste the other day (excited as I was able to keep most of the word Beam, unfortunately had to cut Jim out) I forgot to char the backside of this barrel head. It did get a 20min toast on the stove but no charring. Note. I have very much hammered nails around to ensure it's secure. But if there is no good recipes I might risk breaking it by pulling it back out to char.
Hey Brisbane,
I have been trying my hand at making badmo style barrels and have left over offcuts of American Oak. Ex-Bourbon Ex-Wine heads from ADL wine barrels.
Shoot me a message if you want some for aging.
Anybody in Brisbane Australia propagating some Kveik Hornidal in their fridge or have a not outrageous price hook up locally?
Does anyone had experience distilling on the yeast bed and trub?
For ease / laziness. I am thinking about fermenting in my larger (to come) stripping boiler. Then just fire it up and strip it into my spirit still.
This way I don't have to ferment in a 150L barrel to then move over to the stripping boiler.
I often use Angel AM-1 and other yeasts that people say aren't going to make the whisky tastes bad if we distill without crashing the yeast out. But I still leave all that trub behind but if I distill on trub. (Might put elements higher up) Curious what people's thoughts are.
Just looking to make life easier and fill more barrels
Hey Team,
Keen to know who has done any back to back testing on whiskey helmets / onions. Other than looking gorgeous and helping with boil over during stripping runs. I understand how they work on a rectification point of view but other than the bump on ABV + more copper is there a large and tangible bump in flavor (which is the only reason I'd want one).
Anyone here run one without and with to test?
Or anyone in Brisbane Aus have one they'd be willing to lend me so I can do a test on it 🙏
Pic Ref: Downunder Still have a glorious one for sale that I am dreaming about.
Australia Team,
What are we all using to make your BadMo reps? I've broken one but now successfully made one from a Kmart stock pot and I'm happy with it's size.
It looks like here in Aus the Bain Marie pots are a bit more expensive than I've seen on American sites.
What is everyone using and any reasons why I should just use these? The handles are spot welded not riveted so it's a pretty decent option. (I think)
1st attempt at making my own badmo style barrel. Definitely didn't go to plan.
I used an old red wine barrel head from Barossa Valley here in Australia. Took me a bit to fit it all together.
Apparently the head was too snug of a fit!