There used to be muck fires where I grew up, and that smell was terrible when I lived with it as a kid. Now when I smell a beer with peated malt, that is what it smells like, bad memories. I'll echo the strong sentiment here, peated malt is not something that is suited for much brewing use. Use sparingly or not at all. There are other malts with smoke that are more pleasant. Quote from: unclebrazzie on April 07, , pm. I am aware off low and high peated malts, graded by the phenolic level. It's been about 10 years since I bought one single pound of peated malt -- I doubt they sold different grades of peat malts back then.
It still stinks as bad today as it did the day I purchased it. I have to store it in an entirely separate container from the rest of my malts to prevent "contamination". Quote from: unclebrazzie on April 07, , am. If its too loud you're too young. Quote from: mabrungard on April 07, , pm. We're talking about this baby here.
We're talking 15 to 25 ppm. Thomas Fawcett's supposedly has only ppm. The malt itself was OK -- obviously, use with a light hand. I ordered crushed, and it looked as if it was passed through a crusher that was set wide open. Even pressing them with my fingernail didn't break them open so, no they weren't just held together by the hull -- they were untouched. This has been happening to my past few orders and my efficiency has been suffering.
The smoked malt order exceeded my expectation. Both the Cherrywood and Peated malt were very aromatic and the grains were perfectly malted and fresh. What more can you ask for? Very happy with this product already ordered another 50lbs. The smoked peat really comes through. All Rights Reserved. Maybe it's possible to find the info for Port Ellen whisky malt and create a recipe from this?
Though I doubt it you will find any malt commercially available that's as intense as the one the Islay distillers use? The malt I get is supposed to be 36?? Post by Jimbo » Mon Apr 01, pm I watched an interview with John Campbell master distiller at Laphroig, He said the malt in the kiln was 20 ppm at the top and 80 at the bottom by the screen where the heat and smoke comes through, for an average of 60 ya I caught his bad math too. But thats differnet than 35 below. I wonder if it varies much batch to batch?
And if so, it must be a blending headache to get a consistent smoke on the drink? Unfortunately it seems that whisky writers are often surprisingly ignorant of the distillation process, so it is a bit difficult to find a reliable source of information and I wouldn't rely on information from the distilleries themselves, as their PR departments seem to be dedicated bullshit factories.
I guess it also depends on how the whisky is cut? Cheers, Elektrosport. Last edited by elektrosport on Tue Apr 02, am, edited 1 time in total. I guess that would explain why my 36 ppm malt doesn't make a particularly peaty whiskey.
Also, it's my observation that the peat phenols seem to be quite heavy and are considerably weighted toward the tails end of a spirit run. Post by elektrosport » Tue Apr 02, pm Just found this site, and the article, with some interesting read, I didn't know a lot of this stuff - but then, I never researched it that thouroghly. Also Dan, a list of new make phenol levels. Post by elektrosport » Tue Apr 02, pm No problem, it's all enjoyable.. How about that Octomore?
Cheers, ES. It might be a very expensive gimmick, or absolutely delicious, or both?? Maybe if I win the lottery? A few questions: Just hit the middles, proof does not seem as high as we are used to? Im used to crystal clear liquor coming from my condenser.
This has a slight, very slight, yellow or gold hue. How far into tails should we run? We want flavor, but not off flavors. Using a 4 gallon pot still with a liebig head. Running F on the head. Would yall reccomend hungarian oak wine barrel cubes or virgin american oak dowel rods with char, or combo of both for aging?
Product seems good so far. Will keep yall posted. Post by blind drunk » Wed Apr 03, am Should be clear as day coming out. Even on a single run, should be clear by the middles.
Maybe you're running a little hard, which could also explain the lower proof. Run it down as far as you are able. As long as you're collecting in separate jars, you can always add the parts you like and leave out the rest. The character yer looking for could be further down the run and you'll only find out by getting there first. No harm done. Others will chime in. This came out great! I cannot wait to give this to my father-in-law and brother-in-law at christmas. I am going to age it on oak until december.
I have hungarian oak wine barrel cubes and light toast american oak chips, I can also go buy some american oak dowel rods and burn them with a torch. What is the best choice?
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